Begin by preparing your baking surface. Line one extra-large baking sheet, or two regular-sized sheets, with parchment paper to prevent the macarons from sticking.

In a food processor, combine the almond meal and powdered sugar. Pulse until finely blended and sift into a large bowl.

Beat the egg whites on medium speed until foamy. Gradually add the granulated sugar and whip until stiff peaks form, about 5–7 minutes.

Gently fold the almond meal mixture into the meringue using a spatula until incorporated without deflating.

Transfer the macaron batter into a pastry bag fitted with a round tip. Pipe 3/4-inch rounds onto the prepared parchment.

Allow the piped macaron batter to sit at room temperature for about 30 minutes.

Preheat your oven to 300°F (150°C). Bake the macarons for about 15 minutes. Let them cool fully on the sheets.

For the raspberry buttercream, cook the fresh raspberries with sugar and lemon juice until softened, strain and cool.

Beat the raspberry puree into softened unsalted butter until well combined. Pipe onto half of the shells and sandwich with the remaining shells.