Instructions:

Macaron Shell:

• Heat the sugar syrup to 118°C, then pour it over the whipped egg whites.
• Mix equal parts icing sugar and almond powder with the remaining egg whites and vanilla powder or color.
• Once the meringue has cooled, incorporate it into the macaron mixture.
• Mix well using a mixer and spread it onto a baking tray or silicone sheet.
• Bake in a ventilated oven at 155-160°C for 14-16 minutes, depending on the size of the macarons.

For the Vanilla Filling:

• Heat the heavy cream and vanilla pulp.
• Let it infuse for 10 minutes, then strain it over the partially melted white chocolate, butter, and vanilla powder.
• Mix and pour into a container to cool to 13°C for 2-3 days before use.
• Remove from the refrigerator before use to allow the ganache to soften slightly.

For the Raspberry Filling:

• In a saucepan, place the raspberry pieces, puree, and a large amount of sugar.
• When the mixture reaches 40°C, incorporate the remaining sugar with the pectin NH, then heat and cook the mixture to 103°C.
• Once cooked, add the lemon juice, mix, and cool to 4°C. Once cooled, remove and mix again before use.