Sieve almond powder, sugar powder, and raspberry powder three times, then add 23g of white and mix. Whip the remaining egg whites just enough to leave a slight bubble mark.

Add water and sugar to a pot and boil over medium heat to 118 degrees to make syrup. (If it is difficult to measure, boil for about 20 to 30 seconds based on when the syrup starts to boil, and then turn off the heat if you do not see sugar crystals.). Whip syrup slowly over the bowl wall to form a solid Italian meringue.

Add 1/2 Italian meringue and some food coloring and mix. (I used the Wilton pigment red. Don't put all the pigments at once, just dab with a toothpick and adjust the color little by little.) Add the rest of the Italian meringue and mix.

When the dough is lifted with a spatula, it slowly falls and mixes until the dough is zigzag. Place the dough in a piping bag with a circular piping tip, squeeze it to a diameter of 2.5 to 3 cm, and bake in an oven preheated to 150 degrees for 12 to 13 minutes.

Whip sugar powder into gently melted butter for about 2 minutes. Add the raspberries and whip for another 2-3 minutes to complete the raspberry filling and sand them into the macaron. (Raspberries should be heated in the microwave for 1 minute to 1 minute and 20 seconds to remove moisture, then cooled and whipped to prevent the peeling.)