Blend the powdered sugar and almond flour together. Pass the mixture through a fine mesh sieve to get a very fine texture. Set aside.

In a small saucepan, combine the granulated sugar with 3 1/2 tablespoons water (50 ml). Bring to a boil and heat the syrup to 245°F (118°C). Meanwhile, beat half of the egg whites until stiff peaks form. When the egg whites are firm, slowly pour in the hot syrup and add the powdered food coloring. Continue beating until you have a firm, glossy meringue.

In a mixing bowl, combine the remaining egg whites with the almond flour and powdered sugar mixture until smooth. Add one-third of the Italian meringue and mix vigorously to loosen the batter. Gently but quickly fold in the rest of the meringue and continue folding until the batter flows in ribbons when lifted.

Transfer the batter to a piping bag and pipe circles onto parchment paper, according to your desired size. Let the piped batter rest in a well-ventilated area for about 45 minutes, until a skin forms on the surface.

Preheat the oven to 290°F (145°C) with convection. Place the parchment paper on a baking sheet and bake on the lower rack for 14 minutes at 290°F (145°C).

Whip the cold heavy cream with the sugar and vanilla until stiff peaks form. Place the whipped cream in a piping bag fitted with a star tip. Pipe the whipped cream onto half of the macaron shells. Add raspberries, then top with a second shell to assemble the macarons.