Step 1

Prepare two baking sheets by lining them with parchment paper or silicone baking mats.

Step 2

Sift almond flour, powdered sugar, and freeze dried raspberry powder through a fine mesh sieve into a bowl. Repeat one more time to make sure the ingredients are uniformly combined, discarding any larger pieces that don't go through the mesh sieve. Set aside.

Step 3

In a large bowl, beat the egg whites on medium speed until frothy, about 1 minute, then slowly add the granulated sugar, about 1 tablespoon every 20 seconds or so. Increase the speed to medium-high then continue to beat until stiff peaks form.

Step 4

Fold the sifted almond mixture into the egg whites using a spatula until the batter becomes the consistency of lava and drizzles off a spatula in a thick ribbon.

Step 5

Transfer the macaron batter to a piping bag fitted with a large round tip or a ziploc bag with one corner cut off. Pipe the macaron batter in 1 1/2-inch circles onto the silpat mat or parchment paper lined baking sheets. Let the macarons sit for 30-60 minutes until the top is dry enough to touch. It may take even longer if the day is humid.

Step 6

Preheat oven to 300 degrees F. Bake one sheet of macaron shells at a time for 16-18 minutes. Cool completely on the baking sheet before attempting to remove the macaron shells from the pan.

Step 7

Meanwhile, make the raspberry buttercream by beating the butter in a medium bowl until creamy and smooth. Add the powdered sugar and jam and mix again. Add as much heavy cream as needed to get a good piping consistency.

Step 8

To fill the macaron shells, transfer the raspberry buttercream to a bag fitted with a small round tip or a ziploc bag with one corner cut off. Pipe a border of buttercream around the edges of half of the macaron shells. Fill with 1/2 teaspoon of raspberry jam, then top with another macaron shell.