Grind up almond flour in a dry food processor and sift through a sieve. Do not force it through the sieve.

Sift confectioners sugar into almond flour with a sieve and a whisk.

Beat egg whites and cream of tartar on medium / high. Slowly add in granulated sugar.

When the soft peak stage is reached add food coloring and vanilla. Mix till stiff peak stage.

Crush freeze dried raspberries in a baggie and strain to make powder. Set aside.

Add about ¼ the dry ingredients to the egg whites. Fold with spatula till combined.

Then add the rest of the dry ingredients and gently macaronage (fold) till “lava” texture is reached. The batter should make ribbons that don’t break when you lift the spatula. Try making a figure 8.

Line 2 cookie sheets with parchment, using a tiny dab of batter on each corner as glue.

Add batter to a piping bag using a plain round tip.

Optional: make a template by tracing a 3" cup or top on parchment with pencil and flip over so the lead is facing down.

Pipe about 2 ½” circles, holding the bag perpendicular to the cookie sheet. To break off batter, make a little swirl motion on top.

Bang sheet on counter to get rid of bubbles and to help tops get smooth. Poke holes with toothpicks.

Let sit for 45 - 60 minutes on the counter uncovered. You should be able to touch the macarons, there will be a skin formed on top.

Preheat the oven to 300 degrees F.

Bake for 10 - 15 minutes. You should be able to see the “feet”.

Let dry completely before piping in the filling. Match up with the same sized tops and bottoms.

Make a bain marie with a saucepan filled with water and place a bowl on top. Water should be just under the bowl, not touching.

Bring water to a boil.

Add egg yolks, water and sugar to the bowl on top of the bain marie. Whisk until completely combined.

Bring egg mixture up to 160 degrees F while constantly whisking.

Pour egg yolks into a mixer, using the whisk attachment, whip until a frothy light yellow.

Slowly add in butter 1 tbsp at a time while whipping.

Add raspberry powder and drizzle in vanilla extract.

Whip until a smooth and silky texture.

If frosting is too runny, chill in the fridge for 30 minutes.

Store buttercream in the fridge.

Pipe a circle in the middle of the bottom shell. Place raspberries around leaving room for frosting dollops in between each berry.

Pipe dollops around bottom shell between raspberries. Alternating raspberry / frosting.

Pipe more in the middle to the same height as fruit and sift raspberry powder over it. Top with other shell.

Store in the fridge. Cookies taste best the next day.