Classic French Raspberry Macarons with Dark Chocolate Ganache

Add the red food colouring to the meringue and whisk briefly until the color is evenly distributed.

Gently fold the meringue into the almond paste in three additions. Use a spatula to scrape the sides and bottom. Continue folding (the macaronage stage) until the batter falls off the spatula in a continuous, thick ribbon that disappears back into the rest of the batter after about 30 seconds.

Preheat your oven to 170°C (150°C fan). Line three large baking sheets with high-quality baking parchment or silicone mats.

Transfer the macaron batter into a piping bag fitted with a large, plain round nozzle (about 1cm).

Pipe 2.5cm rounds onto the prepared sheets, leaving space between them. Tap the trays firmly on the counter to release air bubbles. Leave the trays at room temperature for about 30 minutes until a non-sticky skin forms on the surface.

Bake for exactly 14 minutes. Once done, immediately slide the parchment paper off the hot tray and onto a cool work surface. Let them cool completely before gently peeling the shells off the paper.

To prepare the filling, place the finely chopped dark chocolate in a medium bowl and the double cream in a small saucepan.

Bring the cream just to a boil, then pour it over the chocolate. Let it sit for 2 minutes, then stir gently until smooth and glossy.

Stir in the room-temperature butter until fully incorporated. Allow the ganache to set at room temperature until it reaches a pipeable consistency.

Transfer the ganache to a piping bag with a small nozzle. Pipe a ring of chocolate ganache around the flat side of half the macaron shells.

Place a small dollop of raspberry jam in the center of the chocolate ring. Top with a second shell and press gently to sandwich. For the best texture, mature the macarons in the fridge overnight before serving.