Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.

Sift together the almond flour and powdered sugar in a medium bowl to eliminate lumps.

Beat the egg whites in a clean, dry mixing bowl until they form soft peaks, then gradually add the granulated sugar and beat until stiff peaks are achieved.

Add a few drops of pink and green gel food coloring to the whipped egg whites and fold gently until combined.

Fold the sifted almond flour mixture into the whipped egg whites, ensuring not to deflate the mixture.

Transfer the batter into a piping bag and pipe small circles onto the lined baking sheets, spaced about 1 inch apart.

Let the macarons rest at room temperature for 20-30 minutes until a skin forms.

Bake the macarons for 15-18 minutes, or until they can be easily lifted from the parchment paper.

Allow the macarons to cool completely on the baking sheets before removing them.

Combine fresh raspberries, granulated sugar (for filling), and lemon juice in a saucepan over medium heat and cook until thickened. Allow to cool completely.

Pipe the raspberry mixture onto one macaron shell and sandwich it with another. Optionally sprinkle crushed pistachios before topping.