For the raspberry macarons, sift powdered sugar and almonds and food coloring powder together in a bowl; there should be no lumps.
Beat egg whites with a pinch of salt and the granulated sugar until firm. Fold dry ingredients into beaten egg whites very gently to prevent mixture from melting.
Pour the mixture into a piping bag and pipe small dots onto baking paper. This works well with a round nozzle. Let the dots dry for about 1 hour. Then bake slowly at about 140 degrees for 15.
Whip butter with powdered sugar, add raspberry jelly and fill the cooled macarons with it.
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