Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.

Sift together the almond flour and powdered sugar to create a smooth, lump-free mixture.

In a clean mixing bowl, beat the egg whites with cream of tartar and a pinch of salt until foamy. Slowly add the granulated sugar while whipping, and continue until stiff peaks form. Add black gel food coloring if desired for a festive touch.

Gently fold the sifted dry ingredients into the whipped egg whites until the batter becomes glossy and flows off the spatula in a lava-like consistency.

Pipe the batter onto the prepared baking sheets in small, even circles, then tap the trays firmly to release any air bubbles.

Let the piped macarons rest at room temperature until a dry skin forms on top—this typically takes 30 to 60 minutes.

Bake in the preheated oven for 18 to 20 minutes. Allow the macarons to cool completely on the baking sheets before removing.

To make the ganache, heat the heavy cream until it begins to simmer, then pour it over the chopped dark chocolate. Let sit for one minute, then stir until smooth and glossy. Stir in the butter and allow the ganache to cool and thicken.

Pair up macaron shells by size. Pipe a ring of ganache onto one shell, spoon a small amount of raspberry jam into the center, and gently press another shell on top to sandwich.