Les Macarons....ooh.. la...la.. Recipe by Penny

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Ingredients

90 gr egg whites (30 gr granulated sugar
200 gr powdered sugar
110 gr almonds
Raspberry swiss meringue buttercream (adapted from Martha Stewart's Baking Handbook)
Makes 4 cups (can also be used as a frosting!)
4 large egg whites
1 1/4 cups sugar
3 sticks (1 1/2 cups) unsalted butter, room temperature, cut into tablespoons
1 tablespoon raspberry jam