Instructions

1. Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
2. In a medium bowl, sift together the almond flour and 1 1/2 cups of powdered sugar. Set aside.
3. In a separate bowl, beat the egg whites until foamy. Gradually add the granulated sugar and continue beating until stiff peaks form.
4. Gently fold in the raspberry extract and pink food coloring into the egg white mixture.
5. Carefully fold in the almond flour mixture until just combined, ensuring not to overmix.
6. Transfer the batter to a piping bag fitted with a round tip. Pipe small circles (about 1.5 inches in diameter) onto the prepared baking sheet, spacing them about 1 inch apart.
7. Tap the baking sheet firmly on the counter a few times to release any air bubbles. Let the macarons sit at room temperature for 30 minutes to form a skin.
8. Bake the macarons for 12-15 minutes, or until they are set and can easily lift off the parchment paper. Allow them to cool completely on the baking sheet.
9. While the macarons cool, prepare the filling by mixing the softened butter, remaining 1/4 cup of powdered sugar, and raspberry jam in a small bowl until smooth and creamy.
10. Pair up the cooled macaron shells of similar size. Spread a small amount of the raspberry filling on the flat side of one shell and sandwich it with another shell.
11. Repeat with the remaining macaron shells and filling.
12. For optimal flavor and texture, store the raspberry macarons in an airtight container in the refrigerator for at least 24 hours before serving.