Prepare the Macaron Shells:

Line two baking sheets with parchment paper or silicone baking mats.

Sift almond flour and powdered sugar together into a bowl. Discard any large pieces.

Make the Meringue:

In a clean bowl, beat egg whites until soft peaks form. Gradually add granulated sugar, continuing to beat until stiff, glossy peaks form.

Add vanilla extract and a few drops of pink gel food coloring. Mix until combined.

Macaronage (Folding Process):

Gently fold the dry ingredients into the meringue using a spatula.

Continue folding until the batter flows like lava and forms ribbons when lifted.

Piping and Resting:

Transfer the batter into a piping bag fitted with a round tip. Pipe small circles onto the prepared baking sheets.

Tap the baking sheets against the counter to remove air bubbles.

Let the macarons sit at room temperature for 30-60 minutes, or until they form a dry skin.

Baking:

Preheat the oven to 300°F (150°C).

Bake for 12-15 minutes, or until they have risen with a set top and signature “feet.”

Let cool completely before filling.

Prepare the Raspberry Filling:

Beat butter until creamy, then add powdered sugar and mix until smooth.

Add raspberry jam and vanilla extract, mixing until fully incorporated.

Assemble the Macarons:

Pipe a small amount of raspberry filling onto one macaron shell and sandwich with another.

Let the macarons mature in the fridge for 24 hours for the best texture and flavor.