Heat the oven to 140-150c
You may have to slightly adjust your temp depending on your oven.
Heat the water and sugar slowly until all of the sugar has dissolved. Do not let the syrup boil until the sugar crystals are complexly dissolved into the water. Use a wet pastry brush to run around the inside of the pan where sugar crystals are forming.

As soon as the sugar has dissolved increase the heat to maximum and boil until the thermometer shows 117c

Meanwhile make a paste with the sifted ground almonds, icing sugar and egg whites. Colour it using a gel colour. I used red but you can use whatever you like however red looks the best 👌🏼

Whisk the egg whites for the Italian meringue until fluffy. Keep an eye on the boiling syrup at all times. As soon as it hits 117c slowly pour it onto the whisked fluffy egg whites whisking all the time. Keep whisking until the outside of the bowl feels cool.

Fold the egg whites into the macaron coloured paste in three parts. You need the mixture to be folded together so that it is thick, but settles flat when left.

Cool on a wire rack.
Make the ganache. Melt the white chocolate in the microwave. 30 seconds. Stir, repeat. The chocolate should be melted after one minute. Stir in the raspberry purée and pipe when cool and thickened.

Bon appetit