Making the macaroons 

1.  Preheat the oven to 150° C (300° F). Line a baking sheet with parchment paper.
2. Grind the icing sugar and almond powder together in a food processor. 
3. In a bowl, beat the egg whites to soft peaks; add the sugar and continue beating until stiff peaks form.
4. Gently fold the beaten egg whites into the almond mixture (2) in three separate additions. 
5. Using a pastry bag, pipe the macaroons onto the baking sheet. Bake for 18-20 minutes, turning half way through. 

Raspberry filling (summer version)

Chop the raspberries finely - if you use a food processor, be careful not to purée them, or you'll end up with juice. 
Whip the cream with the icing sugar. 

Raspberry filling (standard version)

1. Cream the butter with a small pinch of salt.
2. Whisk in the other ingredients.

Presentation

1. Summer version: Place a macaroon in the center of each plate, top with a layer of cream, a layer of raspberries and a second layer of cream;  cover with a second macaroon. 
2. Standard version: Place a macaroon in the center of each plate, place some of the raspberry filling on top and cover with a second macaroon.