Making Dark Chocolate Raspberry Macarons can be an enjoyable experience if you follow these straightforward steps:

1. Prep Your Baking Sheets: Line two baking sheets with parchment paper or silicone mats.
2. Sift Dry Ingredients: In a bowl, sift together almond flour, powdered sugar, and cocoa powder. Set aside.
3. Whip Egg Whites: In a clean bowl, whisk egg whites with cream of tartar until foamy. Gradually add granulated sugar and continue to whip until stiff peaks form.
4. Combine Mixtures: Gently fold the dry ingredients into the whipped egg whites using a spatula. Mix until the batter flows slowly and forms a thick ribbon.
5. Pipe the Shells: Transfer the batter to a piping bag fitted with a round tip. Pipe small circles (about 1.5 inches in diameter) onto the prepared baking sheets, leaving space between each one.
6. Form the Skin: Allow the piped macarons to sit at room temperature for 30-60 minutes, until they form a skin that is dry to the touch.
7. Preheat Oven: While the macarons rest, preheat your oven to 300°F (150°C).
8. Bake the Shells: Bake the macarons for 15-20 minutes, rotating the sheets halfway through. They should not wobble when touched.
9. Cool Down: Remove from the oven and let them cool completely on the baking sheets.
10. Make the Ganache Filling: In a saucepan, heat the heavy cream until just boiling. Pour it over the chopped dark chocolate in a bowl. Let it sit for a minute, then stir until smooth. Add butter and raspberry puree; mix until fully combined.
11. Assemble the Macarons: Once shells are completely cool, pipe ganache on the flat side of one shell and sandwich it with a second shell.
12. Rest Again: Allow assembled macarons to mature in the refrigerator for at least 24 hours before serving for the best flavor and texture.