Shells:
Blend the almond flour and powdered sugar together until you get a fine powder. Sift the mixture, combining the almond flour and powdered sugar, and for best results, do this twice. Beat the egg whites until foamy, then gradually add the granulated sugar in three parts, beating at medium speed until stiff peaks form.

Add the food coloring to the meringue. Gently fold in the almond flour and powdered sugar mixture in two additions using a spatula. Then, macaronage: fold and press the batter against the sides of the bowl until it flows in a ribbon when lifted.

Transfer the batter to a piping bag fitted with a plain round tip (size 8 or 10). Pipe the macarons onto a baking sheet lined with parchment paper or a silicone mat. Let them sit at room temperature for 30 minutes to form a skin. Preheat your oven to 300-320°F (150-160°C) and bake the macarons for 12 to 13 minutes, checking for doneness.

Blend the raspberries. If using frozen raspberries, let them thaw completely first.
If you have a powerful blender, the raspberry seeds will break down, releasing their natural pectin.
Bring the raspberry puree to a boil.

Mix the granulated sugar and pectin together, then add them to the raspberry puree. Cook for 4 to 5 minutes, stirring constantly. Remove from heat and add the lemon juice.
Pour the jam into a shallow dish and refrigerate once cooled.