Blitz the almonds, icing sugar and baking powder in a food processor until smooth, sieve. Beat the egg whites with the salt until stiff, add the sugar, continue to beat until the egg whites turn glossy. Add the food dye, carefully mix in the almond mixture in stages.
Transfer the mixture to a piping bag with a round nozzle (approx. 9 mm in diameter), pipe approx. 60 small mounds (each approx. 3 cm in diameter) onto two baking trays lined with baking paper, allow to dry slightly for approx. 30 mins.
Approx. 20 mins. in an oven preheated to 130 °C (convection). Remove from the oven, allow to cool slightly, transfer to a cooling rack with the baking paper and leave to cool completely. Carefully loosen the macarons with a spatula.
Beat the butter, sugar and half of the raspberry jelly for approx. 2 mins. using the whisk on a hand mixer. Spoon the butter cream into a piping bag with a smooth nozzle (approx. 6 mm in diameter). Stir the remainder of the raspberry jelly until smooth and transfer to a second piping bag, cut off the tip. Turn half of the macarons, pipe a little butter filling in a circle on top of each. Pipe a little raspberry jelly in the middle. Place the remaining macarons on top, press down gently, cover and chill for approx. 1 hr.
Draw the belt, belt buckle and buttons in the middle of the macarons, leave to dry.