1. Line two baking sheets with parchment paper or silicone mats.

2. Sift almond flour and powdered sugar together into a bowl and discard any large bits.

3. In a clean mixing bowl, beat the egg whites until foamy. Add cream of tartar if using.

4. Gradually add granulated sugar while beating until stiff, glossy peaks form.

5. Mix in lemon extract, lemon zest, and yellow food coloring if desired.

6. Gently fold in the dry ingredients in batches. Mix until batter flows in thick ribbons.

7. Transfer the batter to a piping bag fitted with a round tip. Pipe uniform circles on baking sheets.

8. Tap trays on the counter to release air bubbles. Use a toothpick to pop visible bubbles.

9. Let macarons rest at room temperature for 30–60 minutes until they form a skin and are dry to the touch.

10. Preheat oven to 300°F (150°C). Bake one tray at a time for 14–16 minutes.

11. Allow macarons to cool completely before removing from the parchment.

12. Pair up similar shells and fill with a small dollop of raspberry jam. Sandwich gently.

13. Refrigerate for 24 hours before serving for best flavor and texture.