Preheat the oven to 300 degrees F. Use the convection setting. Line 3 baking sheets with silicone mats. If making heart-shaped macarons, use parchment paper. With a pencil and heart-shaped cookie cutter, trace the shape onto the parchment paper and place the traced side down. This will be your stencil for the macarons.
Measure the confectioners’ sugar and almond flour by spooning them into the measuring cups and leveling with a knife. Transfer to a bowl, whisking to combine.
Sift the sugar-almond mixture, a little at a time, through a fine-mesh sieve into a large bowl. Press with a rubber spatula to pass through as much as possible. This will take some time. Up to 2 tablespoons of the coarse almond flour may be left over, just throw that away.
Beat the egg whites, cream of tartar and salt with a mixer on medium speed until frothy. Increase the speed to medium high and gradually add the superfine sugar and beat until stiff and shiny, about 5 minutes. **If you cannot find superfine sugar at the store, you can place regular granulated sugar in a food processor and process for a minute or two.
Transfer the beaten egg whites to the bowl with the almond flour mixture. Draw a rubber spatula halfway through the mixture and fold until incorporated, giving the bowl a quarter turn with each fold. Do not over mix. Overmixing will cause the mixture to lose it’s light and airy texture.
Add the pink food coloring and extract. Continue folding and turning, scraping down the sides of the bowl, until the batter is smooth and falls off the spatula in a thin, flat ribbon, about 2-3 minutes.
Transfer the batter to a pastry bag fitted with a 1/4-inch round tip. Hold the bag vertically and close to the baking sheet, pipe the heart on the parchment paper (or circles on the silicone mat). Firmly tap the baking sheet twice against the counter to release any air bubbles.
Allow the cookies to sit at room temperature until the tops are not longer sticky. Depending on the humidity, that can be anywhere from 15 minutes to 1 hour. **The humidity was pretty low the day I made these and it was closer to 15 minutes for me.
Slip another baking sheet under the first batch. A double baking sheet will protect the cookies from the heat. Bake the first batch until the cookies are shiny and rise 1/8 inch to form a “foot”, about 20 minutes.
Transfer to a rack to cool completely. Repeat, using a double sheet pan for each batch. Peel the cookies off the mats and sandwich with a thin layer of the seedless raspberry jam.