Sift together 1 cup of almond flour and 1 3/4 cups of powdered sugar in a mixing bowl and set aside.

Beat 3 large egg whites until foamy, gradually add 1/4 teaspoon of cream of tartar, and whip to soft peaks. Slowly mix in 1/2 cup of granulated sugar until stiff peaks form and glossy.

Gently fold the sifted dry ingredients into the egg whites in three additions until the batter flows like lava.

Pipe small circles of batter on a parchment-lined baking sheet, aiming for uniform shapes.

Let the macarons rest at room temperature for 30-60 minutes until a skin forms.

Preheat the oven to 300°F (150°C) and bake the macarons for 15-20 minutes.

Cool the macarons completely on the baking sheet, taking about 10-15 minutes.

To prepare the filling, cook 1 cup of fresh raspberries for about 5 minutes, strain, and cool. Beat 1 stick of softened unsalted butter with 1 cup of powdered sugar, adding the cooled raspberry puree and 1 teaspoon of vanilla extract.

Assemble by pairing macaron shells and piping raspberry filling, creating sandwiches.

Refrigerate the macarons for at least 24 hours before serving.