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

Sift together the almond flour and powdered sugar into a bowl.

In a clean, dry bowl, beat the egg whites with a mixer until soft peaks form.

Gradually incorporate the granulated sugar into the egg whites while beating until stiff peaks form.

Add a few drops of pink and green gel food coloring and gently fold to create a swirl effect.

Fold the almond flour mixture into the whipped egg whites until the batter is smooth and flows like thick cake batter.

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

Tap the baking sheets firmly on the counter to release air bubbles.

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

Bake for 15-18 minutes or until they can be easily lifted from the parchment paper. Allow to cool completely.

In a saucepan over medium heat, combine the raspberries, 1/4 cup sugar, and lemon juice. Cook until thickened.

Remove from heat and cool to room temperature.

Pipe the raspberry filling onto the flat side of one macaron shell.

Sandwich with another shell, pressing together gently.

Sprinkle with crushed pistachios if desired.