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1
Preheat oven to 375F. Line 2 baking trays with parchment paper.
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2
In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt.
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3
In another bowl, cream the butter and sugar with a hand mixer until light and fluffy, around 3 minutes. Scrape down the sides of the bowl. Add egg, beating until well combined.
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4
Gradually add the flour mixture to the creamed mixture and beat just until incorporated. Scrape down the sides of the bowl as needed.
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5
Cover and refrigerate for an hour.
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6
Form dough into 1-inch balls. Place dough balls on baking sheets. Gently flatten each ball of dough into a 2-inch round.
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7
Bake the cookies in the preheated oven for 10 minutes, rotating the baking sheets halfway through the baking time.
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8
Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool completely.
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9
To prepare the buttercream, put egg whites and sugar in a mixing bowl over a pot of simmering water. Use an electric hand mixer to beat constantly until the sugar has completely dissolved and the egg whites are hot. Remove from heat.
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10
With whisk attachment, continue whipping the mixture in a standing mixer until thick, glossy, and cool.
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11
Switch over to paddle attachment. While mixing on medium speed, continuously add softened butter in chunks until incorporated, and mix until it has reached a silky smooth texture. If it curdles, keep mixing and it will come back to smooth. Add vanilla, food coloring and raspberries, beat for another 10 seconds, or until the colors are evenly distributed.
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12
To assemble the cookies, spoon a teaspoon sized ball of cream into the centre of one cookie. Place another cookie on top of the cream. Lightly press to evenly push the filling to the outside edges of the cookie sandwich. Continue this process until all the cookies have been sandwiched with buttercream.
