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

In a mixing bowl, sift together the almond flour and powdered sugar to eliminate any lumps.

In a clean bowl, beat the room temperature egg whites on medium speed until soft peaks form. Gradually add granulated sugar while beating at high speed until stiff peaks develop.

Introduce a few drops of pink and green gel food coloring to the whipped egg whites and gently fold the colors together.

Carefully fold the sifted almond flour mixture into the egg whites until the batter reaches a smooth, flowing consistency.

Transfer the batter into a piping bag fitted with a round tip and pipe small circles onto the prepared baking sheets.

Gently tap the baking sheets on the counter to release air bubbles. Let the macarons rest at room temperature for 20-30 minutes.

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

Once baked, allow the macarons to cool completely on the baking sheets.

In a saucepan over medium heat, combine fresh raspberries, granulated sugar, and lemon juice. Cook while stirring until thickened, then remove from heat and let cool.

Once the shells have cooled, pipe the raspberry filling onto the flat side of one macaron shell and sandwich it with another shell.

For an optional crunch, sprinkle crushed pistachios on top.