Step 1

Add all of the jam ingredients to a large saucepan over medium-low heat.

Step 2

Allow the jam to simmer for about 20 minutes, stirring frequently until thickened.

Step 3

Transfer the jam to a glass jar and allow to cool to room temperature. Store in the fridge for up to two weeks.

Step 4

Sift together almond flour and powdered sugar into a large bowl and set aside.

Step 5

In a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until they become foamy, then add in the cream of tartar.

Step 6

Turn the mixer up to medium-high and gradually add in the granulated sugar. Once all the sugar is added, turn the mixer to the highest setting and whisk on high until soft peaks form.

Step 7

Add in 1-2 drops of yellow food coloring, then continue to whisk on high until stiff peaks form.

Step 8

Using a spatula, gently fold in half of the dry ingredient mixture until fully combined. Then gently fold in the remaining dry ingredients.

Step 9

Continue to gently fold the batter until it reaches a “flowing lava” consistency. You should be able to make a “figure 8” with the batter before it breaks. As soon as you reach this consistency, stop mixing! If you over-mix the batter, the macarons won’t rise properly in the oven.

Step 10

Line a large baking sheet with a silicone mat or parchment paper.

Step 11

Scoop batter into a large piping bag fitted with a large round tip. Hold the piping bag perpendicular to the silicone mat and pipe 1 inch rounds.

Step 12

Pick up the baking sheet and drop it onto the counter 3-4 times to help bring any air bubbles to the surface of the macarons. Then use a toothpick to pop any visible air bubbles to make a smooth surface.

Step 13

Let the macarons sit at room temperature for 30-40 minutes or until a skin forms on the surface. You should be able to lightly touch the surface without any batter being disturbed.

Step 14

While the macarons are resting, preheat the oven to 300°F.

Step 15

Bake one sheet at a time on the center rack of the oven for 13-15 minutes or when they do not move on their “feet” when touched.

Step 16

Let the macarons cool completely on the baking sheet before removing them. They should easily peel off when fully cooled.

Step 17

In a stand mixer fitted with the paddle attachment, cream together the softened butter and mascarpone cheese until completely smooth.

Step 18

Then add in the powdered sugar and beat on slow until combined.

Step 19

Add in the lemon zest and 1-2 teaspoons of the raspberry jam (to taste). If desired, pass through a fine mesh strainer first to remove the seeds.

Step 20

Then beat the frosting for 3-4 minutes on high speed until light and fluffy.

Step 21

Match up your shells before piping, and then turn one side over. Pipe the mascarpone frosting around the edge of the macaron shell. Then add a small scoop of homemade raspberry jam in the center (about ½ teaspoon) then top with the other shell.

Step 22

Put the assembled raspberry lemon macarons in an airtight container, then place them in the fridge to mature for 12-24 hours. Store in the fridge for up to 5 days. However, for the best taste/texture, let them come up to room temperature for about an hour before eating! [Directly out of the fridge they can sometimes be super hard but at room temperature they're perfectly soft and tender!]