DIRECTIONS

1. Preheat oven to 325°F.
2. Line 3 large cookie sheets with parchment paper. Set aside.
3. Combine powdered sugar and almonds; mix well. Set aside.
4. Combine egg whites, cream of tartar and salt in a large mixing bowl. Beat  with an electric mixer on medium speed until frothy. Gradually add sugar 1 tablespoon at a time, beating on high speed until stiff peaks form. Fold in raspberry extract and food coloring. Fold in almond mixture (1/3 at a time) until incorporated.
5. Spoon mixture into a pastry bag fitted with a 1/2 inch round tip.  Pipe 30 (2-inch) circles onto parchment paper.  Let stand at room temperature for 20-30 minutes before baking.
6. Bake macaroons for 15-18 minutes or until set. Let cool on  baking sheet for 2-3 minutes. Carefully peel from parchment paper and cool completely on wire racks.
7. To prepare frosting: Beat butter and 1 cup of powdered sugar until combined. Beat in remaining sugar, milk and extract until creamy. Add additional milk for creamier consistency.
8. Spread bottoms of cookies with about 1 teaspoon raspberry preserves and 1 tablespoon frosting. Top with remaining cookies bottom sides down.