1-Step 1: Preparing the Shells First, process the powdered sugar and almond flour until smooth to create a fine mixture. Beat the egg whites to a froth, then gradually add granulated sugar to reach stiff peaks. Gently fold the meringue into the dry ingredients until the batter flows smoothly, which is your macaronage step.

2-Step 1: Preparing the Shells Pipe 1-inch disks onto a prepared baking sheet and tap firmly to release air bubbles. Let them rest until a dry skin forms, about 1 hour, then bake at 280°F for 15 minutes, rotating the pan every 5 minutes. Once cooled, pair the shells for assembly.

3-Step 2: Making the Filling Heat the heavy cream just to a boil, then remove from heat and add white chocolate chips. Let it sit for 5 minutes before pulsing the freeze-dried raspberries until finely ground and adding them to the mixture. Stir slowly from the center until smooth, then cover and chill until thickened.

4-Step 3: Assembling Your Macarons Pipe the ganache onto one shell and sandwich it with a matching shell. Melt the additional white chocolate and add a dollop on top of each macaron, then sprinkle with ground freeze-dried raspberries. Allow the macarons to rest for best flavor, as they develop fully after 12 hours.