Whisk the egg whites until they form a solid foam, then add the sugar, stirring constantly.
Whisk until the mixture is white and shiny.
Preheat the oven to 150 C and line a baking sheet with baking parchment.
Carefully fold the raisins, walnuts and almond flour into the egg whites.
Spoon the mixture onto the baking sheet using two teaspoons, leaving plenty of space between each macaron.
Bake for about 25 minutes and leave to cool. Store in a dry container.