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

Sift together the almond flour and powdered sugar in one bowl.

In another bowl, whip the egg whites until frothy, then gradually add the granulated sugar, whipping until stiff peaks form.

Gently fold in the dry mixture, a third at a time, and add the lemon juice and zest.

Transfer the macaron batter to a piping bag and pipe small circles on the prepared baking sheets, spacing them about an inch apart.

Tap the trays gently on the countertop to release air bubbles.

Let the piped macarons rest at room temperature for 30-60 minutes until a skin forms on the surface.

Bake the trays in the preheated oven for about 15 minutes. Allow to cool completely on the baking sheet before removing.

Whisk the softened butter until creamy, then gradually beat in raspberry jam and powdered sugar until well combined.

Spread raspberry jam on one half of each macaron and pipe the buttercream onto another half before gently sandwiching them together.

Allow the assembled macarons to rest in the refrigerator for at least 24 hours to let the flavors meld before serving.