1. Preheat oven to 300 degrees F.
2. Use a stand mixer to beat egg whites until foamy. Add salt, cream of tartar, and sugar. Mix for 8 to 10 minutes.
3. Whip until soft peaks appear. Add food coloring.
4. Sift flours and powdered sugar. Fold in the egg mixture, turning 65-70 times with a spatula.
5. Transfer the mixture into a piping bag.
6. Place parchment paper on baking trays. Pipe out 1-inch molds of the batter onto the parchment paper.
7. Bake for 20 minutes.

Raspberry Butter Cream:

1. In a mixer, add butter and whip until pale. Add sugar. Add jelly or jam.
2. Transfer buttercream into a piping bag.
3. Turn cookie shells over on their backs and pipe out a small amount of buttercream. Top with another cookie.