Preheat electric stove to 175 °C. Whip egg whites with powdered sugar and cornstarch until stiff. If desired, color the mixture pink with food coloring. Fold in almond kernels.
Fill a piping bag with a 1 cm diameter nozzle and pipe dots onto a baking sheet lined with parchment paper. Bake at 175 °C for 15-20 minutes.
For the filling, beat the eggs with sugar in a baking bowl over a hot water bath until creamy, then cool.
Beat butter with raspberries and raspberry brandy until creamy, then fold in the egg amount. Assemble each 2 cooled meringue dots with a little butter cream.
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