Preheat the oven to 160°C (GM.2/3). Whisk the egg whites to a stiff peak with an electric whisk then beat in 75 g caster sugar until the meringue is very stiff and glossy.
Sieve the ground almonds and icing sugar together. If using, add a few drops of the red food colouring to the meringue then fold in the almonds and icing sugar. With a plastic spatula, work the mixture by folding it over on itself until it is soft and shiny and forms a ribbon.
Fill a piping bag with this mixture, pipe macaroons onto a baking mat or a sheet of baking parchment.
Leave the macaroons to dry out for 15 minutes at room temperature then bake for 10-12 minutes.
Bring the water and 100 g sugar to the boil in a pan. Once the sugar dissolved, remove from the heat and allow to cool.
Place the raspberries in a blender and, once cooled, pour the syrup over the fruit. Process to obtain a sorbet-like texture.
Wash and hull the strawberries. Cut in to quarters.
Place a quenelle of raspberry sorbet on a macaroon shell, place a few strawberries on top and close the macaroon with a second shell. Serve immediately.
«Wait until the last moment until filling these delicate macaroons with the raspberry sorbet.»