Raspberry and Pink Pepper Macarons

For the shells

• 140 g egg whites
• 3 g powdered egg white
• 80 g granulated sugar
• 180 g almond flour
• 240 g powdered (icing) sugar
• 2 g salt
• 7 g raspberry powder
• 2 drops gel colour

Pink pepper buttercream

• 100 g egg whites
• 200 g sugar
• 300 g unsalted butter at room temperature
• 2 tsp (or to taste) finely ground pink pepper

Lightly whisk the egg whites and sugar. Warm over a water bath until the sugar dissolves and the mixture warms up. Then beat with a mixer until you get a cream.

Keep beating until the bowl cools down. Add the butter slowly, one tablespoon at a time. Beat to a homogeneous mixture. Add the pink pepper to taste.