Preheat your oven to 300°F (150°C) and line your baking sheets with parchment paper or a Silpat mat.

Pulse almond meal and powdered sugar in a food processor until fine, then sift to ensure a silky consistency.

Beat room-temperature egg whites in a mixing bowl until frothy, then gradually add granulated sugar and whip to stiff peaks.

Gently fold the sifted dry ingredients into the meringue until the batter flows like thick lava.

Pipe small rounds onto the prepared baking sheets, spacing them about 1 inch apart.

Let the piped macaron shells rest at room temperature for about 30 minutes until slightly tacky.

Bake the shells for 15 minutes until lightly golden and cool completely on the baking sheets.

Prepare raspberry buttercream by cooking fresh raspberries with sugar and lemon juice, then mix with softened butter.

Once cool, pipe buttercream onto the flat side of each macaron shell and sandwich another shell on top.

Garnish with powdered sugar or edible glitter if desired for an elegant presentation.