Rose water macarons with rose water buttercream and macerated raspberries

Whisk room-temperature butter and powdered sugar about five minutes until fluffy.

Add melted white chocolate and rosewater and whisk until fully incorporated.

Whisk one egg white until frothy, add granulated sugar and whisk to a soft meringue.

Add one drop each of red and pink gel food coloring and whisk to semi-stiff peaks.

Sift the almond meal and powdered sugar into a separate bowl, stir, and fold into the meringue a half at a time to a thick cake-batter consistency that flows fairly easily off the spatula.

Pipe evenly through a small round tip onto a tray lined with parchment or a silpat, leaving space between.

Tap the tray to release trapped air; let dry about 15 minutes.

Bake in a 300 degree oven 15 minutes, rotating the tray halfway through.

Macerate raspberries with a little sugar and some rose water.

Cool the shells a solid 30 minutes off the tray.

Flip half the shells, pipe on the buttercream, set a macerated berry in the center and top with another shell.