Separate the egg whites from the yolks and let them come to room temperature for about 30 minutes.

Combine the almond meal, powdered sugar, and salt in a food processor and process until fine and siftable.

Beat the egg whites until soft peaks form. Gradually add cream of tartar and then granulated sugar until stiff, glossy peaks form.

Gently fold in a few drops of gel food coloring until you achieve a light pink hue.

Sift the dry ingredients into the meringue in three separate additions and fold until the mixture flows like a ribbon.

Pipe round discs of batter onto baking sheets and let them sit at room temperature to form a skin for 45-60 minutes.

Bake the macarons in a preheated oven at 300°F for 10-12 minutes, ensuring they do not brown.

Cool the baked shells on the sheets for about 10 minutes before transferring them to a wire rack.

Beat softened unsalted butter until creamy, add powdered sugar, lemon juice, and lemon zest and beat until light and fluffy.

Pair macaron shells, pipe lemon buttercream onto half, add a small spoonful of strawberry jam, and sandwich with remaining shells.

Refrigerate the assembled macarons overnight to enhance flavor and texture before serving.