Line 2 large baking sheets with parchment paper. Prepare a large pastry bag with a simple, round tip.
Prepare the meringue. In a stand mixer bowl, combine the egg whites and granulated sugar. Whisk on high speed just until stiff peaks form. Add the extract and food coloring last, whisking for additional 15 to 20 seconds.
In a separate bowl, sift together the almond flour and confectioner's sugar. Add the meringue to the dry ingredients and begin to fold and flatten the meringue into the flour, scraping from the bottom of the bowl. Batter should just reach lava stage, where it ribbons and settles back down on it self. Transfer the macaron batter into prepared pastry bag.
Pipe even-sized cookie dollops. Once a pan is full, tap the baking sheet against counter to release any trapped air bubbles. Sprinkle the tops of the cookies with graham crackers crumbs. Rest the cookies for 1 hour at room temperature, allowing a thin shell to form on the outside of the cookie.
Preheat oven to 325F/163C and bake the rested cookies for 18 to 19 minutes. Allow the cookies to cool on the paper for 10 minutes before removing and cooling completely on a wire rack. Once cookies are cooled, spray the tops with edible pearl spray, if desired. Allow the spray to dry for 10 minutes before filling.
Prepare the grape filling. First, cream the softened butter with a mixer until light and fluffy. Add the confectioner's sugar and mix again until creamy. Add the lemon juice and grape jelly last, mixing for about 1 minute, leaving small bits of jelly in the filling. Transfer the filling into a pastry bag; I used Ateco tip #4FT.
Pipe a generous amount of filling onto half the cookies, topping with a plain second half. Transfer the macarons into an air-tight container and refrigerate for at least 1 day; 2 to 3 for best results. When ready to enjoy, remove from refrigerator and bring to room temperature.