Preparation Steps

• Preheat your oven to 300°F (150°C) and line baking sheets with parchment.
• In a bowl, mix almond flour and powdered sugar; sift until combined well.
• Whip egg whites until soft peaks form, then gradually add granulated sugar, whisking until stiff peaks appear.
• Gently fold the almond flour mixture into the meringue, being careful not to deflate it.
• Transfer the batter to a piping bag and pipe small circles onto the prepared baking sheets.
• Let the piped macarons sit for 30 minutes until they form a skin.
• Bake for 15 minutes or until lightly golden; cool completely.
• In a separate bowl, beat softened butter, mashed raspberries, and vanilla until smooth.
• Spread or pipe raspberry filling onto half of the macaron shells and top with the remaining shells.
• Allow macarons to rest for a few hours before serving for best flavor.