White Chocolate Raspberry Macarons

INGREDIENTS

212 g

almond flour

212 g

powdered sugar

82 g

egg whites (room temperature (this will be folded into the almond mixture and form a paste))

90 g

egg whites (room temperature (this will be whipped with the Syrup))

236 g

granulated sugar

158 g

water

200 g

white chocolate chips (I use Guittard Brand)

150 g

heavy cream (boiling hot)

40 g

unsalted butter (melted)

2 cups

raspberries