Preheat the Oven: Warm your oven to 300°F (150°C) and line a baking sheet with parchment paper.

Sift Dry Ingredients: In one bowl, sift together the almond flour and powdered sugar.

Whip Egg Whites: In another bowl, beat the egg whites until frothy. Gradually add the granulated sugar until you achieve stiff peaks.

Combine Mixtures: Gently fold the almond flour mixture into the beaten egg whites.

Add Flavor: Pour in the vanilla extract and ground freeze-dried raspberries, and gently fold until just combined.

Pipe the Batter: Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto the prepared baking sheet.

Let Them Rest: Allow the piped macarons to sit for about 30-60 minutes until a crust develops.

Bake: Bake for 18-20 minutes. Cool completely after removal.

Make the Filling: Beat the pistachio butter, softened butter, and powdered sugar until smooth.

Assemble: Once the macaron shells are cool, dollop some filling between two of them and press gently to form a sandwich.