For the macarons:

1. First sift the almond flour, powdered sugar, and salt back and forth four times between two bowls using a mesh strainer. Set aside.
2. Line a baking sheet with parchment. Using a pencil, trace 6 Mickey Mouses uses the cutter as a guide, leaving at least an 1″ between shapes. Flip parchment over so that you can still see outlines, but the graphite will not transfer to macarons. Set aside. Or print out our free template linked above and slip under the parchment. Pipe on parchment and remove template gently before baking.
   
3. In the bowl of a stand mixer fitted with the whisk attachment, add in the egg white and whisk until slightly foamy. Add in the cream of tartar and whisk until soft peaks appear. Then slowly pour in the sugar. Whisk on high until stiff peaks form, adding in the food gel right at the end.
   
4. Sift a third of the dry mixture into the egg whites and fold until barely incorporated, about 10 turns. Repeat twice with remaining dry mix. Mix gently until all of the almond mixture has been absorbed and there are no visible lumps in batter. Then continue to fold the mixture, pushing the batter against the sides of the bowl and scraping until it falls off your spoon in ribbons like cake batter. (This technique for mixing is called macaronage and I highly suggest looking up some videos on this if you’re serious about getting a great macaron.)
5. Add batter into a piping bag and pipe shapes onto the parchment lined baking sheet. Let the batter sit about 30 minutes to 1 hour. You want the macarons to form a skin, so that when you touch them, no batter comes off on your finger.
6. Preheat your oven to 350°f. Place cookies in oven to bake, and then lower the temperature to 320°f. Cook for 17-18 minutes.
7. Let the macarons cool at least 20-30 minutes before decorating.

For the filling and decoration:

1. In a mixing bowl, combine egg whites, sugar, and salt over a medium saucepan filled with 1/2″ of water.
2. Bring the water to a simmer while constantly whisking the mixture. Once the mixture reaches 160°f, remove the bowl from the pan.
3. Using a hand mixer, beat the mixture until it forms stiff peaks.
4. Then, add chunks of the butter in, one at a time, until incorporated into the mixture, scraping down the bowl a few times during mixing.
5. Add in the raspberry extract and rose extract if using and beat an additional 30 seconds.
6. Transfer the buttercream to a piping bag. Cut off the tip and pipe on one side of the macaron in three circles. Set aside and repeat with remaining macaron halves.
7. Next, place 3-4 fresh raspberries into the buttercream and top with the other half of the macaron. Set aside.
8. Mix together 1/2 teaspoon of a neutral high proof spirit (like Everclear, or a high proof unflavored vodka) and a 1/4-1/2 teaspoon of the luster dust. Mix together with a clean paintbrush and tap off any excess liquid and then paint a stripe across the top of the macaron. Repeat with the others.
9. These can be eaten straight away, or sealed in an air tight container in the refrigerator up to 1 week.