Instructions: Preheat your oven to 300F 150C and line a baking sheet with parchment paper. In a food processor, pulse the almond meal and powdered sugar until well combined. Sift the mixture into a large mixing bowl. In a separate bowl, beat the egg whites until they form soft peaks. Gradually add the granulated sugar while continuing to beat until stiff peaks form. Gently fold the beaten egg whites into the almond meal and powdered sugar mixture until you get a smooth, glossy batter. Add the vanilla extract and gently fold it into the batter. Transfer the batter to a piping bag with a round tip. Pipe small rounds of the batter onto the prepared baking sheet, spacing them apart. Let the piped macarons sit at room temperature for about 20-30 minutes to develop a skin. They should no longer be sticky to the touch. Bake the macarons in the preheated oven for 15-18 minutes, or until they have formed a firm shell and have a slight rise. Remove the macarons from the oven and allow them to cool completely on the baking sheet. Once cooled, spread a small amount of raspberry jam on the flat side of one macaron shell and sandwich it with another shell. Garnish with fresh raspberries and a sprinkle of vanilla bean seeds. Dust with powdered sugar for extra sweetness and a beautiful finish. Serve and enjoy your delightful Raspberry and Vanilla Macarons!