1-Prepare your space: gather all ingredients and preheat your oven to 300°F (about 150°C) while lining baking sheets with parchment paper. This prep step keeps things smooth and helps beginners avoid any last-minute rushes.

2-For the macaron shells: sift the powdered sugar and almond flour together to remove lumps, then whisk the egg whites and granulated sugar over heat until the sugar dissolves fully. Whip this mixture to stiff peaks before gently folding in the sifted dry ingredients and cocoa powder. Pipe the batter into even circles on your trays, let them dry until a skin forms, and bake for 15 to 20 minutes, rotating trays halfway for even results.

3-Make the raspberry jam: cook the raspberries, maple syrup, and lemon juice for about 5 minutes, then mix the cornstarch with cold water and add it to thicken. Strain out the seeds for a smooth finish.

4-Prepare the peanut butter buttercream: cream the butter and peanut butter together, gradually adding sifted powdered sugar and vanilla extract, and adjust with milk if it needs thinning.

5-Assembly and Finishing Touches: pipe the buttercream onto half of the cooled shells, add a dollop of raspberry jam in the center, and sandwich with another shell. Let them chill in the fridge overnight for the best texture the flavors meld beautifully, making each bite even tastier.