Prep: Draw circles onto a sheet of parchment paper, then flip the paper over and place onto a baking sheet. These circles will help guide you when piping the macarons.

Pour 1/3 cup of cold water into the bowl of an electric mixer and sprinkle the powdered gelatin on top. Let sit for 5 minutes.

Place the sugar and ¼ cup cold water in a small pot and set to medium-high heat. Stir until the sugar has melted.

Attach a candy thermometer to the pot and boil the sugar until it reaches 238F. Brush the sides of the pot with a wet pastry brush if sugar crystals stick to the sides. Remove the pot from the heat and stir until the sugar stops boiling. Add the vanilla extract and stir to combine.

Add the hot sugar to the gelatin and stir the mixture by hand whisking for a few minutes to slightly cool. Then beat with an electric mixer on medium-high speed for 8-10 minutes, until soft peaks form. Add a few drops of pink food colouring and mix until combined.

Place the marshmallow in a piping bag fitted with a large, round tip. Point the tip downwards into the center of one circle on the prepared sheet of parchment paper, and squeeze until the marshmallow fills the circle, keeping the tip of the piping bag in one place. This will achieve an even, domed-shape macaron. Continue until you run out of marshmallow mixture.

Allow the marshmallows to sit at room temperature overnight to stiffen.

To make the filling, repeat steps 1-4, adding raspberry flavouring instead of vanilla extract and dyeing the marshmallow mixture a deeper shade of pink.

Peel the macarons off of the parchment paper and place them flat side up. Place the raspberry marshmallow into a piping bag fitted with a round tip and pipe some marshmallow onto half of the macarons. Place the empty halves on top to make macarons.

Allow the macarons to sit for 1-2 hours for the filling to dry to the touch, then enjoy! (Note: if you find that the marshmallows are too sticky, dust them in a combination of ¼ cup corn starch and ¼ cup confectioner’s sugar.)