Line two baking sheets with silpat mats and set them aside.

Heat a small pot of water to a simmer and place a heatproof bowl on top, making sure the bowl doesn’t touch the water.

Add the egg whites and granulated sugar to the bowl and whisk constantly for 2-3 minutes, or until the sugar has fully dissolved. Don’t stop whisking– you don’t want to scramble the eggs!

Once the sugar has dissolved, transfer the egg white mixture to the bowl of a stand mixer fitted with the whisk attachment. Be careful not to get any condensation from the bottom of the bowl into the egg whites.

Beat the egg whites on medium speed for 4-5 minutes or until they reach stiff peaks. Add 1-2 drops of pink gel food coloring and mix on low speed just until it is combined– no more than 30 seconds. It’s okay if the food coloring doesn’t fully incorporate yet.

Next add the powdered sugar, almond flour, and vanilla bean powder to a fine mesh sieve and sift them into the egg whites.

Gently fold the dry ingredients into the egg whites, making sure not to deflate the egg whites.

Once all of the dry ingredients have been incorporated, gently smush the meringue on the side of the bowl and then fold it back together. Continue smushing and folding 4-5 more times and see if the meringue has reached the “lava stage” You should be able to draw a figure 8 with the meringue in a slow, continuous stream. If the meringue doesn't flow smoothly, smush and fold it a few more times before testing again.

Once the meringue flows smoothly, transfer it to a piping bag fitted with a small round tip.

Pipe 1” macarons on the tray, making sure to pipe them at least 2” apart. Once you’ve finished the first tray, hold it a few inches off the counter and drop it straight down. Repeat 4-5 times, or until any large air bubbles have popped. Repeat step 10 with the second tray.

Set the macarons aside to rest at room temperature until they develop a skin– usually 25-30 minutes. The macarons are ready to bake when you can lightly tap the top without the meringue sticking to your finger.

While the macarons rest, preheat your oven to 325F. Make sure to use an oven thermometer– the oven should be exactly 325F when you bake the macarons. Adjust the temperature up or down as needed to achieve a true 325F.

Bake the macarons for 12-13 minutes, one tray at a time on the middle rack. If your oven cooks unevenly, turn the trays halfway through baking. Repeat with the second tray.

Allow the macarons to cool on the tray before removing them.

Add the butter and raspberry jam to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until combined.

With the mixer on low speed, slowly add the powdered sugar. Once all of the powdered sugar has been incorporated, scrape down the sides of the bowl and turn the mixer to medium-high speed. Beat until the buttercream becomes light and fluffy– about 45 seconds.

Transfer the buttercream to a piping bag fitted with your choice of tip.

Carefully remove the macarons from the trays and place them in similar sized pairs.

Pipe a small dollop of buttercream on the flat side of one macaron and place another macaron on top. Push the two gently together, just until the buttercream reaches the edges. Repeat with the remaining macarons.

Transfer the macarons to an airtight container and place them in the fridge to rest overnight. Bring to room temperature and enjoy.

Store macarons in an airtight container in the fridge for up to three days.