Preheat oven to 320 degrees
Sift the almond flour, flour and powder sugar into a mixing bowl.
In a separate mixing bowl, whisk together the egg whites and sugar on high speed for 4 to 5 minutes, just until stiff peaks form.
Add the meringue to the dry ingredients, folding and mixing thoroughly.
Transfer the batter into a pastry bag. Line two baking pans. Starting from the center of each circle, pipe the batter onto the parchment paper, forming a flat disk, approximately 1 cm tall.
Let the macarons set for at least 1 hour. You can tell that they’re done when a thin shell forms on the outside.
While the macarons are setting, make the raspberry lemon filling.
Combine the lemon juice, sugar, egg yolks and salt in a saucepan.
Combine the cornstarch with the water and add that into the saucepan.
Heat the mixture over medium heat, whisking constantly, until the mixture thickens.
Remove the lemon mixture from heat and add the butter, whisking until the butter is melted.
Add the crushed raspberries and raspberry extract last.
Transfer the mixture into a bowl, cover the bowl with plastic wrap and place it into the refrigerator to cool.
Bake the macaroons one sheet at a time for 18 to 20 minutes.
Allow them to cool.
In a large mixing bowl, whisk the heavy cream, sugar and vanilla until soft peaks form.
In a separate bowl, whisk together the mascarpone until creamy. Add the cheese mixture to the whipped cream and whisk until stiff peaks form.
To assemble the cake, put dollops of cream onto each layer, top with raspberries and add a generous amount of the lemon raspberry in the center.