Pour the compote:
1. In a saucepan, mix the raspberry puree, sugar, and egg yolk.
2. In a glass, dilute the cornstarch in 3 tablespoons of water and incorporate into the previous mixture.
Let it thicken over low heat.
3. Off the heat, add the butter and mix, then let it cool.
4. Fill half of the macarons and assemble them 2 by 2.
Pour the macarons:
5. Preheat your oven to 450°F/220°C.
6. Sift together 250 g of icing sugar and almond powder. Set aside.
7. Beat 50 g of egg whites until stiff. Add the other half and continue beating the egg whites; add 20 g of icing sugar.
8. When the egg whites are firm, incorporate the sugar-almond-coloring mixture and gently mix your dough, lifting it.
9. Fill a pastry bag with a plain tip.
10. Pipe small macarons of approximately 3 cm in diameter onto a sheet of parchment paper.
11. Bake the macarons at 450°F/220°C for 4 minutes, then lower the temperature to 350°F/180°C and continue baking for another 4 minutes. Let them dry for 2 hours at room temperature.
12. Fill the cooled macarons with raspberry filling and glue them together 2 by 2.