French Macarons

1. Preheat oven to 325 degrees F and line two baking sheet with parchment paper or a silpat
2. Add almond flour (115 grams), powdered sugar (200 grams) to the bowl of a food processor; turn the food processor on for one minute
3. Sift the almond flour, powdered sugar mixture into a large bowl; set aside
4. In a mixer with whisk attachment, whisk egg whites and egg white powder until stiff peaks
5. Slowly add in powdered sugar (30 grams) to egg whites
6. Turn the mixer on slow and add 1 drop of light pink food coloring to the meringue while it is mixing and continue until the meringue is light pink 
7. Remove the bowl from the mixer and fold in powdered sugar and almond flour 
8. Fold until smooth and can make ribbons with batter (do not over mix)
9. Transfer the batter into a piping bag and pipe 1.5” round about an inch apart onto a sheet pan lined with parchment paper or a silpat
10. Let the macarons sit on the sheet pan for 20-30 minutes before baking
11. Bake for 12-13 minutes
12. Remove the macarons from the oven and allow them to cool before filling 
13. Pipe the Rose Buttercream on half of the macaron cookies leaving the center open for raspberry jam
14.  Pipe the Raspberry Jam into the center of the butter cream and then stack the other half of the cookies on top
15. Enjoy immediately or store in an airtight container in the refrigerator for 24-48 hours

Raspberry Rose Butter Cream

1. In a large mixing bowl with paddle attachment combine butter, shortening 
2. Cream together until smooth
3. Slowly add powdered sugar and mix on low until combined
4. Add the vanilla extract and rose water 
5. Speed up the mixer to medium-high until icing is thick and smooth
6. Add a small drop of pink food coloring (optional)
7. Store in airtight container until ready to use or store in the refrigerator
8. Using a star piping tip, fill a piping bag with icing and pipe the filling onto the macaroon cookies