Instructions

1. 1
   Crush freeze dried raspberries and sift into a fine powder
2. 2
   Sift almond flour, powdered sugar, and raspberry powder twice
3. 3
   In a clean glass bowl, measure 70 grams egg whites
4. 4
   Add cream of tarter and whip egg whites to froth
5. 5
   Slowly add 50 grams sugar while mixing
6. 6
   Whip until stiff peaks form (5-7 minutes)
7. 7
   Add gel food coloring and flavoring
8. 8
   Combine dry ingredients with meringue using 50 gentle strokes
9. 9
   Pipe macaron batter onto lined baking sheets
10. 10
    Allow macarons to dry for 40 minutes
11. 11
    Bake at 300 degrees for 15 minutes
12. 12
    Cool macarons and prepare buttercream filling
13. 13
    Pipe buttercream between macaron shells