4 tablespoons unsalted butter, softened

3/4 cup (80g) powdered sugar (for buttercream)

1 1/2 tablespoons freeze-dried raspberry powder

1 tablespoon 2% milk

1 1/4 cups (100g) blanched almond meal

3/4 cup (80g) powdered sugar (for shells)

Distilled white vinegar (for cleaning bowl)

2 to 3 (80g) egg whites, at room temperature

1/4 teaspoon cream of tartar

1/3 cup (80g) sugar

1 drop Super Red gel food coloring

1/4 cup raspberry jam

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Sift the almond meal and powdered sugar together into a bowl. Optionally grind freeze-dried raspberries and sift if using in shells.
Clean mixing bowl and whisk with vinegar to remove grease.
Add egg whites to the bowl and beat until foamy. Add cream of tartar, then slowly add sugar while whipping until stiff peaks form. Add food coloring and mix until incorporated.
Fold the sifted almond mixture into the meringue gently until the batter flows in ribbons and a figure 8 can be drawn without breaking.
Transfer the batter to a piping bag fitted with a small round tip. Pipe even circles onto parchment-lined baking sheet. Tap tray to remove air bubbles. Let rest for 40–60 minutes until a skin forms.
Preheat oven to 300°F (150°C). Bake macarons for 14 minutes, rotating halfway if needed. Let cool completely on the tray.
Beat softened butter until smooth. Gradually add powdered sugar and beat until creamy. Add raspberry powder and milk, then beat until light and fluffy.
Match macaron shells in pairs. Pipe a ring of buttercream on one shell, place a bit of jam in the center, and sandwich with the other shell.
Place macarons in an airtight container and refrigerate for at least 12 hours to allow flavors to mature.

Ensure egg whites are aged for best meringue stability.

Do not skip the resting phase before baking – it helps form the iconic macaron feet.

Use a scale for accurate measurements.

Macarons are best enjoyed after maturing for 12–24 hours in the fridge.

You can freeze assembled or unassembled shells for up to 1 month.