Macarons With Chocolate Raspberry Ganache

For Macarons

• Line 2 baking sheets with parchment paper.
• Pulse almonds with 50 g confectioners sugar in a food processor until very finely ground, 2 to 3 minutes, then transfer to a bowl.
• Sift in remaining cup confectioners sugar, stirring to combine.
• Beat egg whites with salt in another bowl with an electric mixer at medium speed until they just hold soft peaks.
• Add granulated sugar, a little at a time, beating, then increase speed to high and continue to beat until whites just hold stiff, glossy peaks.
• Add drops of food coloring to reach desired shade and mix at low speed until evenly combined.
• Stir almond mixture into meringue with a rubber spatula until completely incorporated.
• (Meringue will deflate).
• Spoon batter into bag, pressing out excess air, and snip off 1 corner of plastic bag to create a 0,5 cm opening.
• Twist bag firmly just above batter, then pipe peaked mounds of batter (the size of a chocolate kiss) onto lined sheets about 4 cm apart.
• Let cookies stand, uncovered, at room temperature until tops are no longer sticky and a light crust forms, 20 to 30 minutes.
• Meanwhile, put oven racks in upper and lower thirds of oven and preheat oven to 150°C - 300°F.
• Bake cookies, switching position of sheets halfway through baking, until crisp and edges are just slightly darker, 20 to 25 minutes.
• Cool completely on sheets on racks, about 30 minutes.

For Ganache (while macarons bake)

• Melt chocolate with cream in a metal bowl set over a pan of barely simmering water or in top of a double boiler, stirring until smooth. (Bowl should not touch water). 
• Remove bowl from heat, then add butter and raspberry extract, stirring until butter is melted.
• Let stand at room temperature until cooled completely and slightly thickened.

For Assemble cookies

• Carefully peel cookies from parchment (they will be fragile).
• Sandwich a thin layer of ganache (about 2,5 g) between flat sides of cookies.