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

Combine almond flour, confectioner’s sugar, and freeze-dried raspberry powder in a bowl and sift to eliminate lumps.

In a separate bowl, beat the egg whites until frothy, then gradually add granulated sugar and whip until stiff peaks form (about 5-7 minutes).

Fold the meringue into the sifted dry ingredients carefully with a silicone spatula until you achieve a thick ribbon consistency.

Transfer the macaron batter into a piping bag and pipe small circles onto the baking sheets, leaving space between them.

Rest the piped macarons at room temperature for 30-60 minutes until they develop a skin.

Bake the macarons for 16-18 minutes, checking to see if they lift easily from the parchment.

Cool the macarons on the parchment for about 10 minutes, then transfer to a wire rack.

For the lemon buttercream filling, beat the unsalted butter until creamy, then add lemon zest and juice along with confectioner's sugar to desired consistency.

Pipe lemon buttercream onto half of the cooled macaron shells and top with another shell to create sandwiches.

Store the filled macarons in an airtight container in the fridge for at least 24 hours to mature.