Begin by preheating your oven to 350°F (175°C) and prepare baking sheets with parchment paper.

In a mixing bowl, whisk together almond flour and powdered sugar until well combined.

In a separate bowl, whip egg whites with cream of tartar until soft peaks form. Gradually add granulated sugar and whip until stiff peaks form.

Fold the dry ingredient mixture into the whipped egg whites gently until just combined.

Scoop the macaron batter into a piping bag and pipe small circles onto the prepared baking sheets.

Let the macarons sit at room temperature for about 30 minutes before baking.

Bake macarons in preheated oven for 15-20 minutes, or until they have risen and have a smooth shell.

Let the macarons cool completely on the baking sheets before removing them.

While cooling, prepare the chocolate ganache by heating heavy cream until simmering and then adding chopped dark chocolate and butter, stirring until smooth.

Once ganache is cooled slightly, assemble macarons by spreading raspberry jam on one shell and ganache on another, then sandwich together.