Briefly beat the egg white before adding the sugar and a dash of food coloring. Continue beating, making sure that the egg white does not become too stiff.
Combine the ground almonds with 1/3 cup of powdered sugar. Now put this mixture through a sieve, ensuring a smooth surface on the finished product.
Little by little, gently fold the almond-powdered sugar mixture into the egg white mixture. It's best to do this in three parts.
Cover a baking sheet with baking paper, transfer your meringue mixture into a piping bag, and squeeze small portions onto the baking paper. Let the baking sheet sit for 30-40 minutes, until the macarons have dried.
In the meantime, you can begin to prepare the filling. Mix the butter and 2/3 cup of powdered sugar until creamy.
Now add 3 tbsp. of raspberry puree and mix thoroughly. For the puree, you can thaw frozen raspberries and press them through a sieve.
Bake the dry macarons in the oven for 10-12 minutes at 300°F.
Finally, transfer the filling to a piping bag and add a dab to half of your cooled macarons, smooth sides down. The rest of your macarons will serve as "lids."
