First, make the Rodda’s Cornish clotted cream ganache filling. Break up the white chocolate and put in a heatproof bowl.
Place the clotted cream into a small pan, on a medium heat and bring just to the boil.
Pour the clotted cream over the chocolate and leave for 5 minutes before stirring in to form a silky-smooth ganache.
Leave to cool completely until the mixture is a piping consistency.
Meanwhile make the macaron mixture. Preheat the oven to 160C/140C fan and line 2 baking sheets with parchment paper.
Sift the ground almonds, icing sugar and freeze-dried raspberry powder into a large bowl and set aside.
In a mixer fitted with a whisk attachment, whisk the egg whites on a medium speed until foamy. Add the sugar slowly, 2 tbsp at a time and mix for 30-45 seconds between each addition.
Once all the sugar is added, continue whisking the mixture until glossy. When you lift the whisk up, peaks should form that curl down slightly at the end.
Add the food colouring and raspberry essence and mix with a spatula to combine.
With a large rubber spatula, fold in half of the almond mixture. Carefully fold in remaining mixture until smooth and glossy. Be careful not to over mix – the mixture should fall in a thick ribbon from the spatula.
To make your shells, using a piping bag fitted with a 1.5cm round tip, vertically pipe the batter onto prepared trays in 2.5cm circles, evenly spaced apart. Tap the baking trays a few times firmly on the counter-top to remove air bubbles.
Rest for 30 minutes at room temperature to dry the shells slightly before baking.
Bake for 12-14 minutes. Allow to cool completely before assembling.
Once cool, pipe the clotted cream ganache filling around the edge of half the macarons. Fill the centre with raspberry jam and sandwich with another macaron shell.