Sift the almond flour and powdered sugar twice. Place aside in a bowl. Reserve the egg whites A next to the bowl of dry ingredients.
Combine the white sugar and water in a saucepan and bring to a boil.
In the meantime, begin whipping the egg whites B until foamy. When the sugar syrup reaches 119C, start pouring it over the egg whites B, mixing all the time while pouring. Continue mixing until the meringue cools down slightly and it looks stiff and glossy. Add the food coloring and mix well.
Mix the dry ingredients with the reserved egg whites (A) to form a paste.
Add 1 tablespoon of meringue into this paste and mix well then add the remaining meringue and mix carefully until the batter is thick, but runs off the spatula into a ribbon like stream. That's how we know the batter is ready to pipe and bake!
Spoon the batter in a pastry bag fitted with a small round pastry tip then pipe small (or larger) macarons on a silicone baking mat.
Gently tap the baking tray on your countertop to remove air bubbles then allow to dry at room temperature for 10 to 30 minutes, depending on weather and temperature. You know they are ready to bake when the surface of each macaron has formed a skin, if you touch gently, the macaron batter won't stick to your fingertip.
Bake the macarons in the preheated oven at 130F with the fan on for 15-20 minutes.
When done, remove from the oven and allow them to cool down in the pan.
Combine the chocolate and cocoa butter in a bowl.
Pour the heavy cream in a saucepan and bring to the boiling point. Add the basil leaves and remove from heat.
Cover with plastic wrap and allow to infuse for 10 minutes then blend with a hand blender.
Strain the heavy cream through a fine sieve then heat the cream once again to the boiling point.
Pour the cream over the chocolate. Allow to rest for 2 minutes then blend well.
Allow the ganache to come to 40C then add the butter and blend until smooth and creamy.
Cover the ganache with plastic wrap and place in the fridge for at least 4 hours.
Combine the raspberry puree and glucose in a small pot and heat to 40C.
Mix the sugar with the pectin NH then add it to the puree pot and mix well. Bring to a boil then cook for 2 minutes from the moment it begins to boil.
Add the lemon juice and remove from heat.
Allow to cool down to room temperature, covered with plastic wrap.
To finish the macarons:
Pair the macarons shells two by two, considering their shape and size.
Spoon the ganache and jam into two small pastry bags.
Pipe an outer layer of ganache on the macarons. Fill the center with raspberry jam then cover with another macaron and press gently to make sure they're sandwiched.