For macaroons

• 6 oz sliced blanched almonds (not slivered; 2 cups)
• 1 1/2 cups confectioners sugar
• 3 large egg whites
• 3/4 teaspoon salt
• 3 tablespoons granulated sugar
• Red or pink food coloring

For chocolate raspberry ganache

• 3 oz fine-quality bittersweet chocolate (60 to 64%  cacao), finely chopped
• 1/3 cup heavy cream
• 1 tablespoon unsalted butter, softened
• 1/16 teaspoon raspberry extract (preferably McCormick  brand)

• Special equipment: parchment paper; a gallon-size  sealable plastic bag (not pleated)

Make macaroons:
Line  2 baking sheets with parchment paper.

Pulse almonds with 1/2  cup confectioners sugar in a food processor until very finely ground, 2 to 3  minutes, then transfer to a bowl. Sift in remaining cup confectioners sugar,  stirring to combine.

Beat egg whites with salt  in another bowl with an electric mixer at medium speed until they just hold soft  peaks. Add granulated sugar, a little at a time, beating, then increase speed to  high and continue to beat until whites just hold stiff, glossy peaks. Add drops  of food coloring to reach desired shade and mix at low speed until evenly  combined. Stir almond mixture into meringue with a rubber spatula until  completely incorporated. (Meringue will deflate.)

Spoon batter into bag,  pressing out excess air, and snip off 1 corner of plastic bag to create a  1/4-inch opening. Twist bag firmly just above batter, then pipe peaked mounds of  batter (the size of a chocolate kiss) onto lined sheets about 1 1/2 inches  apart. Let cookies stand, uncovered, at room temperature until  tops are no  longer sticky and a light crust forms, 20 to 30 minutes.

Meanwhile, put oven racks  in upper and lower thirds of oven and preheat oven to 300°F.

Bake cookies, switching  position of sheets halfway through baking, until crisp and edges are just  slightly darker, 20 to 25 minutes. Cool completely on sheets on racks, about 30  minutes.

Make ganache while macaroons bake:
Melt chocolate with cream in a metal bowl set over a pan of barely  simmering water or in top of a double boiler, stirring until smooth. (Bowl  should not touch water.) Remove bowl from heat, then add butter and raspberry  extract, stirring until butter is melted. Let stand at room temperature until  cooled completely and slightly thickened.

Assemble cookies:
Carefully peel cookies from parchment (they will be fragile). Sandwich a thin  layer of ganache (about 1/2 teaspoon) between flat sides  of cookies.