Preheat oven to 300F degrees. Make sure your oven is on the conventional setting. (or in other words, if your oven has a fan inside of it, avoid having the fan on).
Sift the almond flour and powdered sugar into a bowl and mix to combine. Sifting is crucial because you want to get rid of any larger pieces of almond.
Beat the egg whites on high speed until foamy, then add the salt and cream of tartar. Mix for another minute then add the sugar. Beat for another 4-5 minutes or until stiff peaks form.
Fold flour/sugar mixture into the egg white mixture. Be careful NOT to over mix. About 80 turns of your spatula should be enough. You want the batter to resemble the consistency of molten lava. I recommend using a large spatula. That way every turn will mix more of the flour into the egg whites.
Fill a pastry bag with the batter. Twist the tip of the piping bag and clamp the end with your hand. This will make it easier to fill the bag. Using a circle piping tip about 1/2 inch in diameter, pipe out 1 inch mounds. Make sure to pipe out onto parchment paper. Do not add any grease to the cookie sheets.
Take the cookie sheets and bang them onto the counter a few times to get rid of any air. I hit them pretty hard, about 10 times.
Let the macarons sit in room temperature for about 30-50 minutes. It really depends on how quickly they become tacky to the touch. If you live in an area with a lot of humidity, it may take longer for the macarons to form the "skin".
Bake 1 tray at a time for 18 minutes. Be careful NOT to under bake or else they will stick to the parchment paper. I found that the second batch that sat out while the first was baking tended to burn a little since it sat out longer. So you may want to remove the second batch from the oven a minute or two earlier.
Heat heavy cream in a small sauce pan over medium heat until the cream becomes hot, but not boiling.
Place the white chocolate chips in a bowl and pour the hot cream over them. Let it sit for a minute making sure the chips are completely submerged under the cream.
Stir the chocolate and cream with a whisk.
Add the raspberry extract and food coloring. Mix until it becomes a smooth consistency.
Fill a disposable pastry bag with the raspberry white chocolate and snip the tip of the bag using scissors. flip half of the cookies on their back and pipe the white chocolate onto each half of the cookie.