Preheat oven to 300°F.

Grease 2 baking trays and line with baking paper.

Combine powdered sugar and ground cinnamon in a small bowl to make cinnamon sugar.

In a stand mixer, whip egg whites to soft peaks.

Gradually add granulated sugar, beating until sugar has dissolved.

Fold in powdered sugar, ground almonds, and cinnamon.

Transfer to a piping bag fitted with a 3/4 inch plain tip.

Pipe 1 1/2 inch rounds about 3/4 inch apart on prepared trays.

Tap trays on work surface so macarons spread slightly.

Dust with half of the cinnamon sugar.

Let stand for 30 mins, or until dry to touch.

Bake macarons for 20 mins.

Let cool on trays.

Meanwhile, make the raspberry rose buttercream.

In a stand mixer, beat butter and powdered sugar for 3 mins, or until pale and fluffy.

Add raspberry jam and rosewater and beat until combined.

Sandwich macarons together with buttercream.

Dust with remaining cinnamon sugar.