Preheat the oven to 150'C.
Pass the almonds and icing sugar through a medium sieve to remove any lumps.
Whisk the egg whites with 150g of caster sugar. Whisk until you have a semi-stiff and glossy meringue.
Stir in one third of the dry ingredients. Once incorporated, repeat with the second third and then the final third. Add the food colouring and work the mixture with a spatula until it is smooth, shiny and a dropping consistency.
Fill a piping bag with the macaroon mix and pipe the macaroons onto a lined baking tray. Tap the tray on your work surface to smooth out the tops and remove any large air bubbles. Leave the macaroons to dry for 15 minutes at room temperature. They are ready to cook when the surface is touch-dry. Transfer to the oven and bake for 10-12 minutes. The macaroons are cooked when the top is firm. Remove from the oven and leave to cool for 10 minutes. After 10 minutes, lift the macaroons from the baking parchment and turn them over. Allow to cool thoroughly before filling.
Bring the milk to the boil.
Beat the egg yolks and sugar together until pale, add the flour.
Pour the milk over the eggs, mix well and then return to the pan and cook for 3 minutes.
Allow to cool then fold in the lightly whipped double cream, the raspberries and the rose water. Keep cool.
Fill half of the macaroon shells with the rose water and raspberry cream.
Place a second macaroon shell on the top and serve.
«To cool the filling for your macaroons more quickly, place the filling in a bowl and cool down whilst stirring over a bowl of ice.»