Sift together 1 cup of almond flour and 1.5 cups of powdered sugar into a mixing bowl to remove lumps. In a separate bowl, beat 3 room-temperature egg whites until frothy, adding 1/4 teaspoon of cream of tartar. Continue beating until soft peaks form, then gradually add 1/4 cup granulated sugar, beating until stiff, glossy peaks occur. Optionally, mix in a few drops of food coloring for enhanced visual appeal before gently folding in the dry ingredients until the batter flows like lava.

Transfer the macaron batter into a piping bag fitted with a round tip. On a parchment-lined baking sheet, pipe small circles about 1.5 inches in diameter, leaving space between each. After piping, let the macarons rest for 30-60 minutes until a skin forms on the surface.

Preheat your oven to 300°F (150°C). Once heated, bake the macarons for 15-20 minutes. Allow them to cool on the baking sheet for at least 10 minutes before transferring to a wire rack using a spatula.

In a small saucepan, simmer 1 cup of fresh raspberries over medium heat for about 5 minutes. Strain the mixture to remove seeds and let the puree cool. In a mixing bowl, beat 0.5 cup of softened unsalted butter until creamy, then gradually add 1 cup of powdered sugar and mix in the cooled raspberry puree and 1 teaspoon of vanilla extract.

To assemble, match the cooled shells by size. Pipe a dollop of raspberry filling onto the flat side of one macaron and gently sandwich it with another shell. Refrigerate the assembled macarons for a minimum of 24 hours.