Put baking paper on 2 cookie sheets.
Put the almonds with 1/2 cup of icing sugar in a food processor and pulse until finely chopped, almost powdered.
Put the chopped almonds with the rest of the glass sugar in another bowl, stir and set aside.
Beat egg whites and salt with an electric mixer at medium speed until peaks begin to form.
Add the sugar, little by little, while continuing to beat and raise the speed of the blender to high.
Continue beating until high peaks form.
Add the drops of the red dye (care paints a lot) and mix at low speed to distribute the color.
Add the mixture of chopped almonds to the meringue with a spatula until it is well incorporated (it will deflate).
Put the mixture in a dulla and cut an opening of 1 cm.
Form meringue balls on cookie sheets with baking paper.
Let the meringue stand for 20-30 minutes until it is a little flat and a capita is formed on top.
Place the oven racks up and down and preheat to 150 degrees.
Bake for 20-25 minutes until they become hard and a little darker.
Prepare the bitumen: melt the chocolate with the cream in a metal bowl in a bain-marie.
Stir until everything is melted.
Remove from heat and add butter and raspberry extract. Stir well.
Allow to cool to room temperature.
Prepare the cookies: separate the baking paper carefully and form a sandwich between the flat sides of the cookies with a layer of bitumen in the center.
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