Preheat the oven to 160°C (GM 3)
For the macaroon shells: place the ground almonds and the icing sugar in a food processor. Process for 30 seconds to obtain a finer mixture then pass it through a sieve to ensure it is completely lump-free.
Mix the water and granulated sugar in a small pan with a spatula. Leave this mixture to reach 118-119°C, test using a sugar thermometer.
Place 75 g of the egg white in the bowl of a food mixer and whisk until stiff. When the sugar has reached the correct temperature, pour it over the beaten egg white. Whisk until the mixture has cooled down.
Pour the remaining 75 g egg white onto the ground almonds and icing sugar. Mix well.
Incorporate a little of the cooled meringue into the mixture then fold in the rest. Mix thoroughly until it has a smooth, even and ribbon like consistency.
Fill a piping bag with the mixture. Pipe macaroons onto a baking mat or a baking tray lined with baking parchment.
Gently tap the mat or baking sheet to settle the macaroon mixture then bake for 10 minutes, turning the mat or baking sheet around half way through the cooking time.
Once cooked, set aside and allow to cool.
For the filling: Place 50g caster sugar in a frying pan and melt without stirring. Once the caramel has obtained a dark golden colour, add the raspberries and the long pepper.
Allow the moisture from the raspberries to evaporate so that you obtain a jam-like mixture.
Remove the pepper and allow the filling to cool.
To serve: fill half of the macaroon shells with the raspberry filling and then top with a second macaroon shell.
«Allow the macaroons to firm up in the fridge for 12-24 hours before serving.»