Mix almond powder, powdered sugar and cocoa , sieve twice and cool in refrigerator.
Heat oven to 210°C.
Place egg white into a bowl. Divide granulated sugar (25g) into three and add to the egg white 3 separate times to make firm meringue. Add food colouring gradually.
Add almond powder/sugar/cocoa mix to meringue in two stages, mixing with a flat spatula.
When well mixed, smooth the dough by pressing it to the bowl surface and turning it over repeatedly, approx. 10 times.
Put the dough into a pastry bag with nozzle and squeeze the dough onto the oven tray, they should be about 2.5 cm diameter. Keep the tray at room temperature and when the surface gets dry (about 30 minutes), put it into the oven at 210°C for 2 minutes. Reduce temperature to 150°C and bake for a further 13 minutes.
Remove tray from the oven and cool macarons until they can be handled. Gently remove from tray.
Stir the butter with a spatula until it becomes smooth and creamy like mayonnaise.
Put water and granulated sugar into the pan and heat to 117°C.
While it is heating put the egg into the bowl and beat.
When the syrup reaches 117°C add the egg gradually, beating with a hand mixer.
Add softened butter in three parts, stirring to mix.
Add framboise purée and mix.
Put the cream into a pastry bag with nozzle and sandwich cream between 2 puffs.
Put finished macarons into the refrigerator to rest.