Preheat the oven to 300º F.
In a bowl, smush the raspberries.
Sift together the almond flour and powdered sugar into a bowl. Use a strainer to catch lumps.
In a standing mixer, add egg whites, a pinch of salt, and cream of tartar. Whip quickly until foamy.
Add in sugar and whip until it forms stiff peaks.
Gently fold in half of the almond flour/powdered sugar mixture.
Fold in the remaining almond flour and powdered sugar mixture.
Add the batter to a piping bag and pipe the macaron batter onto the macaron mat, filling each circle.
Allow macarons to rest for 10-15 minutes on the counter.
Bake for 15 minutes.
Make the frosting in a standing mixer.
Add the frosting to a piping bag and pipe a circle of frosting around each cookie base.
Add a small dollop of raspberry in the middle.
Place the top cookie on and enjoy!