1-First Step: Prepare Ingredients and Workspace. Gather all ingredients. Sift almond flour and powdered sugar together to remove any lumps and achieve a fine texture this helps create smooth, crack-free shells.

2-Second Step: Whip Egg Whites. Whip the egg whites until soft peaks form. Gradually add caster sugar to reach stiff, glossy meringue peaks. This stable meringue provides the delicate yet sturdy structure for macarons.

3-Third Step: Macaronage (Folding). Gently fold the sifted dry ingredients into the meringue in two parts. Use a spatula to mix until the batter flows in a thick ribbon, avoiding under- or overmixing. Achieving proper macaronage is key to well-formed shells.

4-Fourth Step: Pipe Shells. Pipe uniform 3 cm diameter rounds onto parchment-lined baking sheets. Tap trays lightly to remove air bubbles. Allow shells to rest at room temperature for 30-60 minutes until a dry skin forms this helps develop the iconic macaron “feet”.

5-Fifth Step: Bake. Preheat oven to 150°C (300°F). Bake shells individually for about 12 minutes, checking firmness at 8 minutes by gently touching. Rotate trays for even baking. Cool completely before handling or filling.

6-Sixth Step: Prepare Ganache Filling. Puree raspberries and strain if desired. Gently heat cream, white chocolate, and rose water until melted and smooth. Stir in raspberry purée and cool for about an hour, stirring occasionally. Chill until ready to pipe.

7-Final Step: Assemble Macarons. Pair shells by size. Pipe a ring of ganache around the edge of one shell and fill the center as well. Sandwich with matching shell. Refrigerate filled macarons at least 24 hours to mature flavor and develop perfect texture.