Exquisite Raspberry Pistachio Macarons

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

Sift together the almond flour and powdered sugar in a medium bowl. Discard any large pieces that remain in the sifter.

In a large bowl, beat the egg whites until foamy. Gradually add the granulated sugar and continue to beat until stiff peaks form.

Add the vanilla extract and food coloring, if using, and gently fold in.

Carefully fold the almond flour mixture into the egg whites in batches, being careful not to deflate the mixture. The batter should be smooth and glossy.

Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto the prepared baking sheets, leaving space between each one.

Tap the baking sheets on the counter to remove any air bubbles.

Let the piped macarons sit at room temperature for 30-60 minutes, until a skin forms on the surface.

Bake for 15-18 minutes, rotating the sheets halfway through. The macarons should have risen and developed a 'foot.'

Allow the macarons to cool completely on the baking sheets.

Once cooled, spread a small amount of raspberry jam on the flat side of a macaron shell and sandwich it with another shell. Repeat with the remaining macarons.

Sprinkle the crushed pistachios on top of the macarons.