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

Sift the powdered sugar and almond flour together into a large bowl.

In a separate bowl, whisk the egg whites until soft peaks form; gradually add granulated sugar and whisk until stiff peaks form.

Gently fold in the sifted powdered sugar and almond flour mixture, adding pink food coloring if desired.

Transfer the mixture into a piping bag and pipe small circles onto prepared baking sheets, leaving space in between.

Allow the piped macarons to rest for 30-45 minutes until they form a skin.

Bake the macarons for 15-18 minutes until firm to the touch and with little feet formed at their base.

Let them cool completely on the baking sheet.

Gently heat the raspberries in a saucepan until softened and strain to remove seeds.

In another saucepan, heat the heavy cream until it simmers, then remove from heat and stir in white chocolate chips and butter until smooth.

Mix in the raspberry puree and let it cool to room temperature.

Once the macaron shells are cool, pipe raspberry filling onto half the shells and sandwich them with the remaining shells.

Refrigerate the assembled macarons for at least 24 hours before enjoying.