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

In a mixing bowl, sift together almond flour and powdered sugar.

In a separate bowl, whip the egg whites until foamy, then gradually add granulated sugar and continue whipping until stiff peaks form.

Gently fold the almond flour mixture into the whipped egg whites until fully combined. Add food coloring if desired.

Transfer the mixture to a piping bag and pipe small circles onto the prepared baking sheets.

Let the piped macarons sit at room temperature for 30 minutes until a skin forms.

Bake for 15 minutes, then let cool completely before removing from the parchment paper.

In a mixing bowl, beat the softened butter until creamy.

Gradually add powdered sugar and continue to beat until light and fluffy.

Mix in the mashed raspberries and vanilla extract until well combined.

Pair the macaron shells of similar sizes and pipe a dollop of raspberry buttercream onto the flat side of one shell.

Top with the other shell, pressing gently to spread the filling.

Refrigerate the assembled macarons for at least 24 hours to allow flavors to meld.