Raspberry Mascarpone Macarons

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90 gr egg whites (use eggs whites that have been preferably left 3-5 days in the fridge)

25 gr granulated sugar

200 gr powdered sugar

110 gr almonds (slivered, blanched, sliced, whatever you like)

1 tablespoon cherry pink powdered food coloring

4 oz mascarpone, room temperature

2-3 tablespoon good quality raspberry preserves

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