Sift the almond flour and powdered sugar into a mixing bowl. Stir to combine and set aside.
In a saucepan, cook the water with 3/4 cup granulated sugar (150 g) to 242°F (117°C) without stirring.

Meanwhile, start beating two egg whites until soft peaks form, then add 1 teaspoon granulated sugar (5 g) to stabilize. Slowly pour the hot syrup into the whipped egg whites in a thin stream while mixing at medium speed. Add the two raw egg whites and mix again for a few seconds.
Using a stand mixer with the paddle attachment, add the sifted almond flour and powdered sugar mixture. Mix gently on low speed until the batter forms ribbons. Finish folding the batter with a spatula.

Transfer the batter to a piping bag fitted with a size 9 tip. Pipe the macarons onto a silicone baking mat made for macarons or onto parchment paper with circles drawn as a guide. Bake at 300°F (150°C) for 13 to 15 minutes.

Heat the raspberries in a saucepan and strain through a fine mesh sieve to remove any seeds.

Heat the heavy cream and pour it over the white chocolate. Stir with a spatula until the chocolate is completely melted. Add the butter and mix well.

Stir in the raspberry purée. Cover with plastic wrap directly on the surface and refrigerate for 4 hours.

Transfer to a piping bag and fill the macarons.