1-Getting Started: First, line two baking sheets with parchment paper or silicone mats to prevent sticking. Sift the almond flour, powdered sugar, and powdered freeze-dried raspberries together twice through a fine mesh sieve, discarding any larger bits for a smooth mixture.

2-Mixing the Batter: In a large clean bowl, beat the egg whites on medium speed until frothy, about 1 minute. Gradually add the granulated sugar, one tablespoon every 20 seconds, then increase to medium-high speed until stiff peaks form. This creates the airy base you need.

Gently fold the sifted dry mixture into the egg whites using a spatula until the batter flows like thick lava. To learn more about French macarons basics, check out this French macarons guide.

3-Piping and Baking: Transfer the batter to a piping bag fitted with a large round tip or a heavy-duty plastic bag with a corner cut off. Pipe 1 1/2-inch circles spaced a couple of inches apart onto the prepared sheets. Tap the baking sheets on the counter to remove air bubbles and pop any remaining ones with a toothpick.

Let the macarons dry at room temperature for 30 to 60 minutes until the tops are dry to the touch. Preheat the oven to 300°F and bake one sheet at a time for 16-18 minutes. Let the shells cool completely on the baking sheets before removing.

4-Adding the Filling: For the filling, beat the softened butter until creamy, then add the powdered sugar, raspberry jam, and heavy cream until light and fluffy. Pipe a border of buttercream onto half the shells, add 1/2 teaspoon jam inside, then sandwich with the remaining shells. This step brings in that fresh raspberry filling that makes them so special.