Prepare the Baking Sheets and Preheat the Oven:
Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper and draw 1.5-inch circles (for size guidance). Flip the paper so the pencil markings are on the bottom.

Sift the Dry Ingredients:
In a medium bowl, sift the almond flour and powdered sugar together to remove any lumps.

Whip the Egg Whites:
Using an electric or stand mixer, whip the egg whites on medium-high speed until soft peaks form. Gradually add the granulated sugar, and continue whipping until stiff, glossy peaks form.

Fold the Dry Ingredients into the Meringue:
Gently fold the sifted almond flour and powdered sugar mixture into the meringue. The batter should be smooth and flow easily when piped.

Pipe the Macaron Shells:
Transfer the batter into a piping bag and pipe small, even circles onto the prepared baking sheets. Tap the baking sheets on the counter to release air bubbles.

Let the Shells Rest:
Let the piped macaron shells sit at room temperature for 30-60 minutes until they form a thin, dry skin on top.

Bake the Macarons:
Bake the macarons for 15-18 minutes. The shells should easily lift off the parchment paper when done. Let them cool completely.

Make the Raspberry Buttercream:
Beat the softened butter until creamy. Gradually add powdered sugar and continue beating until smooth. Add raspberry puree (or jam) and vanilla extract, and beat until fluffy.

Assemble the Macarons:
Pair up the macaron shells based on size. Pipe a generous amount of raspberry buttercream onto one shell and sandwich with another.

Let the Macarons Mature:
Refrigerate the assembled macarons for 24 hours to allow the flavors to develop and texture to become chewy.