In a food processor, finely grind the almonds, icing sugar and baking powder in batches.
Beat the egg whites with the salt until stiff. Add the reserved icing sugar and continue beating until the egg whites turn glossy. Sieve over the almond mixture, add the food colouring, mix both in carefully.
Spoon the mixture into a piping bag with a round nozzle (approx. 9 mm in diameter), pipe around 60 small blobs (each approx. 2½ cm in diameter) onto two baking trays lined with baking paper, flatten the peaks with a wet finger.
Bake for approx. 18 mins. in a convection oven preheated to 130°C. Remove from the oven, allow to cool a little, then leave to cool completely on a rack.
Bring the berries, lemon juice and sugar to the boil, then reduce the heat and simmer for approx. 5 mins. Press the berries through a sieve into a bowl, leave to cool.
Turn over half of the macarons. Combine the icing sugar with the lemon juice and food colouring to form a violet-coloured, fairly thick glaze.
Transfer the glaze to a disposable piping bag, cut approx. 2 mm off the tip, pipe in stripes over the macaron lids, scatter over the raspberry crumble, allow to dry.
Mix the cream cheese with the berry purée. Transfer the cream to a piping bag with a round nozzle (approx. 9 mm in diameter) and pipe a little filling onto the macaron bases. Place the lids on top.