Prepare egg whites by letting them come to room temperature for about 30 minutes.

Whip egg whites on medium speed until foamy, then gradually add granulated sugar and cream of tartar, beating on high until stiff peaks form and the mixture is glossy.

Sift almond flour and powdered sugar together in a separate bowl to eliminate lumps.

Fold the sifted dry ingredients into the meringue gently using a spatula until the batter flows like thick lava.

Pipe small circles of batter onto lined baking sheets, leaving space between each.

Let the piped macarons rest for 30 to 60 minutes until a skin forms.

Preheat the oven to 150°C (300°F) and bake the macarons for 15-20 minutes until the tops are firm.

Cool macarons completely on baking sheets for 10-15 minutes.

Heat heavy cream in a saucepan until simmering, then pour over dark chocolate and butter in a bowl, stirring until smooth.

Spread raspberry jam on half of the macaron shells, pipe dark chocolate ganache on top, and sandwich with remaining shells.