Macaron shell recipe as per usual, coloured with pink colouring.
For the filling:
White chocolate ganache (2:1 white chocolate:cream)
Toffee (castor sugar, heated until melted and golden brown) - spread thinly with a spatula onto some baking paper (be very careful). Once set, break into small pieces and stir through ganache.
Raspberry 'jelly' (3:1 raspberries:castor sugar, heated until boiling then cooled)
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