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

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

In a separate bowl, beat the egg whites with cream of tartar and salt until frothy. Gradually add the granulated sugar, continuing to beat until stiff peaks form. If you’re feeling festive, add black gel food coloring for a spooky touch!

Gently fold the sifted dry ingredients into the whipped egg whites until the batter is glossy and flows like lava when lifted with a spatula.

Pipe the batter into small rounds on the prepared baking sheets, then gently tap the sheets to release any air bubbles.

Allow the macarons to rest for 30-60 minutes, or until a skin forms on the surface.

Bake the macarons in the preheated oven for 18-20 minutes, then let them cool completely on the baking sheets.

For the ganache, heat the heavy cream in a saucepan until it simmers, then pour it over the chopped dark chocolate. Let it sit for a minute before stirring until smooth, then mix in the butter. Let the ganache cool.

Pair up macaron shells of similar size. Pipe a ring of ganache on one shell, add a dollop of raspberry jam in the center, and top with another shell to complete the macarons.