Directions: 1. To make the macarons, blend almonds and 200 grams confectioners’ sugar in a food processor until finely ground. Strain to remove any lumps. 2. Whip egg whites on medium-high with a hand or stand mixer until foamy. 3. Scrape the seeds from the vanilla bean pod into the mixing bowl. Add the 50 grams of granulated sugar and continue beating until a smooth, shiny meringue with stiff peaks forms. 4. Add the ground almond mixture to the bowl with the meringue and fold together until no streaks remain. Add in food coloring if desired. 5. Line two baking sheets with parchment paper mats. Transfer the batter to a piping bag with a plain wide round tip. Pipe into 1-inch rounds on the prepared baking sheets about 1 inch apart. Let sit at room temperature for about an hour to develop a hard shell. 6. Preheat the oven to 300˚F. Bake for 12-18 minutes, depending on size. You know they are done when you can carefully remove one from the sheet without it cracking. Transfer the pans to a wire cooling rack and let cool completely before moving the cookies. 7. To make the filling, beat butter, cream cheese and 2 cups confectioners' sugar with an electric beater until incorporated. Then add vanilla. 8. Add in raspberries and blend until smooth. If frosting is a little dry, add milk until smooth. If frosting is too runny, add in more confectioners sugar. 9. To make cookies, line up by size and pipe a dollop of the frosting onto the flat side of half the cookies. Sandwich together with other half. Best if eaten the same day!