In a clean mixing bowl, beat 3 room temperature egg whites with cream of tartar until soft peaks form. Gradually add 100g granulated sugar and whisk until stiff peaks emerge.

In a separate bowl, sift together 130g almond flour and 150g powdered sugar. Gently fold the dry mixture into the prepared meringue.

Transfer the macaron batter into a piping bag fitted with a round tip. Pipe small circles on a parchment-lined baking sheet, about 3cm in diameter.

Allow the piped macarons to rest at room temperature for about 30-45 minutes until a skin forms on the surface.

Preheat your oven to 150°C (300°F) and bake the macarons for 15-20 minutes. Let them cool completely on the tray.

In a small saucepan, heat 120ml of heavy cream until it simmers. Pour over 200g chopped dark chocolate and let sit for 1-2 minutes. Stir in 30g unsalted butter.

Once the macaron shells are cool, pair them up by size. Spread dark chocolate ganache on one shell, add raspberry jam, and top with another shell.