Step 1

Preheat oven to 300F degrees

Step 2

Beat egg whites until foamy, then add salt, cream of tartar and white sugar for 8-10 mins.

Step 3

Whip until they form a peak that stands upright. Think Seattle Space needle.

Step 4

Then add the food coloring.

Step 5

Sift almond flour, and powdered sugar. What remains will be the larger lumps of almond pieces. Just discard those, or use them to snack on :) You want a really fine powder mixture to create a smooth and pretty on top to your cookie.

Step 6

Fold flour/sugar mixture into the egg white mixture. About 65-75 good strokes.

Step 7

Transfer batter to a pastry bag.

Step 8

Pipe out 1 inch rounds on a baking sheet lined with parchment paper.

Step 9

Tap the pan hard at least 2-3 times to release the air bubbles. This will prevent the tops of your macaroons from cracking.

Step 10

Let them sit out for 20-30 mins, or up to an hour if you want. This will allow them time to dry out a bit before hitting the hot oven. They should be "tacky" to the touch, but not stick to your fingertips. This is another important step to assuring your macarons develop feet! When they dry out they can't spread out in the oven, and are forced to rise up. That's what creates the feet!

Step 11

Bake for 20 mins. DO NOT UNDER BAKE, even if they look done! Otherwise they will stick to your tray.

Step 12

Meanwhile mix the buttercream. Whip butter with an electric mixer until pale and fluffy. Slowly add sugar. Then place sieve on top of a bowl the same size. Work raspberries through the sieve with a spatula, pushing them through, mashing them around until you extract their juice. You want 3 tablespoons of juice.

Step 13

Add juice to buttercream, and whip until combined. Transfer to a pastry bag, fitted with a small tip (about ¼ " in diameter)

Step 14

Reverse cookie shells on their backs, and pipe a small mound of filling on one of them. Top with the other shell et Voila!

Step 15

If not eating right away, keep refrigerated.