Preheat oven to 300°F with oven racks in upper and lower thirds of oven. Line 2 baking sheets with parchment paper.
In a food processor, pulse almonds with 1/2 cup confectioners sugar until very finely ground, 2 to 3 minutes; transfer to a bowl. Sift in remaining cup confectioners sugar, stirring to combine.
In a separate bowl with an electric mixer at medium speed, beat egg whites with salt until they just hold soft peaks. A little at a time, add granulated sugar, then increase speed to high and continue to beat until whites hold stiff, glossy peaks. Reduce speed to low, add a drop or two of of food coloring to reach desired shade and mix at low speed until evenly combined. Add almond mixture into meringue with a rubber spatula until completely incorporated.
Spoon batter into a disposable plastic pastry bag. Press out excess air and snip off 1 corner of plastic bag to create a 1/4-inch opening. Twist bag just above batter and pipe mounds of batter (should look like a candy kiss) onto parchment lined baking sheets about 1 1/2 inches apart. Let stand, uncovered, at room temperature until tops are no longer sticky and a light crust forms, 20 to 30 minutes.
Bake cookies, switching position of sheets halfway through baking, until crisp and edges are just slightly darker, 20 to 25 minutes. Cooking time will vary based on your oven and the size of the cookies, so keep an eye on them. Cool completely on sheets on racks, about 30 minutes. Use a thin spatula to remove from parchment or gently peel each cookie from parchment
In a double boiler or metal bowl set over a pan of just simmering water, melt chocolate with cream, stirring until smooth. Remove bowl from heat, add butter and raspberry extract, stirring until butter is melted. Let stand at room temperature until cooled completely and slightly thickened.
Spread a layer of ganache (about 1/2 teaspoon) on flat side of cookie and top with another cookie.