Line two baking trays with baking paper. Mix almonds and 185 g icing sugar and grind even finer in the universal chopper. Pass through a fine sieve. Grind the rest in the sieve once more and add to the almond sugar.
Beat the egg whites and 1 pinch of salt with the whisks of the mixer until very stiff, adding sugar at the end. Stir in so much food colouring until the beaten egg white is pink. Continue beating for about 1 minute.
Carefully fold 3 portions of almond sugar into the egg whites.
Pour the mixture into a piping bag with perforated spout. Spray 10 tuffs (approx. 5 cm Ø each) onto each tray at a slight distance. Let rest at room temperature for about 30 minutes.
In the meantime, preheat the oven (electric cooker: 125 °C/circulating air: 100 °C/gas: see manufacturer). Bake the macarons one after the other in a hot oven for about 30 minutes. Take them out and let them cool down on the tray.
Sort the raspberries, wash if necessary, drain. Whisk butter and 35 g icing sugar with the whisk of the mixer for about 10 minutes until thick and creamy. Stir in the fruit spread by the teaspoonful.
(Important: butter and jelly must be at the same temperature!) Pour raspberry cream into a piping bag and squirt onto the underside of 10 macarons. Spread raspberries on top and place the remaining macarons on top.
Chill for about 1 hour.