3 egg whites
50 g white sugar
200 g confectioners sugar
120 g almond flour
pinch of salt
2 g baking powder
Beat egg whites until foamy, then add salt, baking powder and white sugar. Whip until they form a peak that stands upright. Then add the food coloring. Fold flour/sugar mixture into the egg white mixture. Transfer batter to a pastry bag. Pipe out 1 inch rounds on a baking sheet lined with parchment paper. Bake for 15 mins. Do not under bake, even if they look done! Otherwise they will stick to your tray.

60 g salted butter
75 g powdered sugar
150 g fresh raspberries, worked through a sieve to extract 3 tbsp of juice
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. Add juice to buttercream, and whip until combined. Transfer to a pastry bag, fitted with a small tip.
Reverse cookie shells on their backs, and pipe a small mound of filling on one of them. Top with the other shell et Voila!
Good Luck and Enjoy!