Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
Sift almond flour and powdered sugar together.
In a mixing bowl, beat egg whites until foamy. Gradually add granulated sugar and beat until stiff peaks form. Add vanilla extract and food coloring.
Fold in the almond flour mixture gently until batter flows like lava.
Transfer batter to a piping bag and pipe small circles onto the prepared baking sheet. Tap the baking sheet to release air bubbles.
Let the macarons sit at room temperature for 30 minutes to form a skin.
Bake for 15 minutes. Let cool completely before removing from the baking sheet.
For the filling, blend raspberries, powdered sugar, and lemon juice until smooth. Pipe the filling onto half of the macaron shells and sandwich with the other half.