1. Prepare the Macaron Batter:

1. Sift powdered sugar and almond flour together to ensure a fine texture.
2. In a separate bowl, whip egg whites until soft peaks form, then gradually add granulated sugar and continue whipping until stiff peaks form.
3. Gently fold the almond-sugar mixture into the egg whites, being careful not to overmix.
4. Divide batter into two bowls, tint one with red gel food coloring and the other with blue gel food coloring.

2. Pipe and Rest the Shells:

1. Transfer batters to piping bags and pipe 1-inch circles onto a parchment-lined baking sheet.
2. Tap the baking sheet firmly to remove air bubbles, then let the macarons rest for 30-60 minutes until a skin forms.

3. Bake the Macarons:

1. Preheat oven to 300°F (150°C).
2. Bake for 14-16 minutes, until shells are set and easily peel off the parchment paper.
3. Let cool completely before filling.

4. Prepare the Fillings:

Red Raspberry Jam Filling:

1. Warm raspberry jam in a small saucepan over low heat.
2. Stir in butter for extra richness (optional).
3. Let cool slightly before using.

Blue Blueberry Cream Filling:

1. Heat heavy cream until warm but not boiling.
2. Pour over white chocolate chips and stir until smooth.
3. Mix in blueberry extract or puree, then chill until thickened.

5. Assemble the Macarons:

1. Pair red shells with raspberry jam filling and blue shells with blueberry cream filling.
2. Pipe filling onto one shell, then gently sandwich with another.
3. For extra flair, add a dot of contrasting color on the center of each macaron.