• Preheat oven to 315F. To make the macaron batter, place almond flour, powdered sugar, and cocoa powder in a food processor. Pulse 10 times to combine.
• In the bowl of a stand mixer, whip the egg whites and cream of tartar until foamy. Rain in the granulated sugar very slowly. Whisk until they get to soft peaks. Add the vanilla and then whisk until they reach stiff peaks.
• Fold in ⅓ of the dry ingredients with a rubber spatula until incorporated. Add the rest of the dry ingredients and then continue folding, just a couple of folds at a time, until the batter makes a figure 8 when allowed to drizzle off the spatula. Check the consistency often with the figure 8 test so that you don’t overbeat. Put the batter into a piping bag with a #12 piping tip. The easiest way to do this is to place the piping bag with the tip down into a large cup or glass. Fold the bag opening down over the rim of the glass.
• On the back of a sheet of parchment paper, draw 1-inch circles using a piping tip as a template (Wilton #1A) or use a silpat with macaron shapes printed on it. Flip paper over and pipe batter slightly smaller than the circles. Beat the pan 5 times against the counter, rotate, beat 5 more times. Set aside to dry for about 30 minutes. They are ready to bake when the piped macarons form a dry film over the top.
• Bake the macarons for 12 minutes or until the macarons easily release from the parchment paper or silpat.

Make the Raspberry Gelee

• Bloom the gelatin in the water in a small microwavable bowl. Process raspberries in a food processor by pulsing about 10 times, then strain through a fine-mesh sieve into a 2-quart saucepan. Add lemon juice and sugar. Boil for 5 minutes.
• Microwave gelatin for 15 seconds and add to raspberry puree. Remove pan from heat and stir in gelatin. Pour into a clingfilm lined pan and refrigerate until set.

Make the White Chocolate Swiss Meringue Buttercream

• In the bowl of a stand mixer, heat the egg whites and sugar in a bain marie until it reaches 160F/70C, whisking the entire time. Put the bowl on the stand mixer and whisk with the whisk attachment until the bowl feels cool to the touch. Make sure that it feels cool before adding the butter!
• Switch to the paddle attachment. Add the butter, a small piece at a time. Allow each piece to become mostly incorporated before adding more. Add the white chocolate and mix. Continue mixing until the buttercream comes together. There is always a time that the buttercream looks like soup and I feel like it won’t come together. Just keep mixing! As long as the sugar syrup was cool before adding the butter, it will be fine! Put the buttercream in a piping bag with your choice of piping tips. You can also just cut the tip of the bag off if you don’t want to use piping tips.

Assemble

• Match up the macaron shells so that similar sizes are together. Set them in pairs on the counter and turn one over. Pipe a ring of buttercream near the edge of the one shell that is upside down. Place a bit of Raspberry Gelee inside the ring of buttercream. I like to use a piping tip to cut a perfect little circle of gelee. Place the other macaron on top and press and wiggle slightly to stick them together.
• Continue with the rest of your macarons. Store in an airtight container in the refrigerator for up to a week.