French Macaroons with Raspberry Butter Cream Filling!

Today I will be showing you how to make pink french macaroons with a raspberry butter cream filling.

The Cookie Part:
2 Cups Powdered Sugar
1/4 Cups Sugar
1 Cups Almond Flour (you can put whole almonds in a coffee grinder to substitute for the almond Flour)
3 Egg Whites
                                                      Pinch of Salt        
                                                      Pink Food Coloring (Or any color you want)

Steps to Making the Cookie!
Step 1: Sift powdered sugar and almond flour in same bowl. Mix till combined.
Step 2: Mix your 3 egg whites in an electric mixer for 4 min. Add the 1/4 cups of sugar into mix then mix till white and fluffy.
Step 3: Slowly mix the dry mixture and the  meringue together slowly till combined. Fold the mixture about 50-60 times. Don't over Mix!
Step 4: Put Meringue into a pastry bag. You  
can put the bag into a cup or measuring cup like here <-- Line a cookie sheet with parchment paper. No Wax Paper! Squirt about 1"-1 1/2" wide cookie shape on the parchment paper. Then let the cookies sit for about 30 mins. on your counter. While your waiting preheat your oven to 300 F (148.889 C).
Step 5: Cook the cookies for about 20 mins. Then your done with your cookies!

Filling:
1 Stick Butter
3/4 Cups Powdered Sugar
1 Cups Fresh Raspberry


Step 1: Beat butter for 4 mins. Then add your powdered sugar then mix till combined good and fluffy.
Step 2: Mash the fresh raspberry in a sifter so you just get the juice without the seeds. Mix butter and sugar mixture with 2-3 Table spoons of raspberry juice.
Step 3: Apply evenly to the cookies sides. Then your macaroons are done!