Sift powdered sugar and almond powder into a large bowl. It is important to sift carefully and do not leave large chunks in the mixture.

Put the egg whites and salt in the bowl of an electric mixer with a whisking hook and beat on high speed until meringue begins to form and the mixture starts to whiten.

Add sugar and continue beating until a glossy and stable meringue forms. Add food coloring and beat until it is absorbed into the meringue.

Add almond powder to the meringue and fold carefully with a spatula. At first, stir slightly aggressive, and then go through a gentle fold until the mixture is uniform, stable but not liquid.

Transfer the mixture to a pastry bag fitted with a 1 cm round piping tip and pipe macarons on an oven tray lined with silicon mat.

Leave the macarons for about an hour at room temperature before baking to dry and create a thin membrane on top.

Preheat the oven to 150c degrees.

Bake the macarons for about 10-13 minutes or until set.

Cool completely at room temperature. Only when macarons are completely cold it can be separated from the pan. Arrange the macarons in pairs.

Raspberry and rose ganache filling: chop the chocolate and put in a bowl.

Add raspberry puree and solvents together in the microwave or over double-boiler.

Stir until everything is melted and mixture is smooth.

Add rose water gradually until you reach the desired taste and stir.

Cool the ganache in the fridge for 1-2 hours or until it reaches a comfortable drizzling consistency.

Transfer the ganache into a piping bag and fill the macarons. Keep in a sealed box.