1. Line two baking sheets with parchment paper or silicone mats.

2. Sift together almond flour and powdered sugar into a bowl. Discard any large bits.

3. In a clean, grease-free mixing bowl, beat egg whites until foamy. Add cream of tartar if using.

4. Gradually add granulated sugar while beating until stiff, glossy peaks form. Mix in vanilla extract and food coloring if desired.

5. Fold in the almond flour mixture in thirds using a spatula. Gently fold until batter flows in thick ribbons (macaronage stage).

6. Transfer the batter into a piping bag fitted with a round tip. Pipe small circles onto the prepared baking sheets.

7. Tap trays firmly on the counter to release air bubbles. Use a toothpick to pop any remaining bubbles.

8. Let the macarons rest at room temperature for 30–60 minutes until a skin forms and they’re no longer sticky to the touch.

9. Preheat oven to 300°F (150°C). Bake one sheet at a time for 14–16 minutes.

10. Let cool completely before removing from trays.

11. Pair up similar-sized shells and fill with raspberry jam. Press gently to sandwich.

12. Refrigerate filled macarons in an airtight container for 24 hours for best texture.