Fill a large pot with about 1-inch of water and bring to a low simmer over medium heat.
Whisk together granulated sugar and egg white powder in a large, heat-proof bowl.
Pour egg whites into the bowl and place over the simmering pot. Make sure the water doesn't touch the bottom of the bowl!
Whisk the ingredients together for 2 to 4 minutes, until the sugar has completely melted, and the egg whites have reached 160 F. Pour the egg/sugar mixture into the bowl of a stand mixer, making sure no water from the bottom of the bowl gets into the mixture.
Whip the mixture on low speed for 30 seconds. Increase the speed to medium-low for another 30 seconds, then increase it to medium. Finish whipping on a medium to medium-high until the meringue achieves stiff peaks.
Once the meringue is stiff, sift in the almond flour and powdered sugar. At this point, divide batter into two bowls and add a few drops of pink food coloring to one and yellow food coloring to the other.
Using a circular motion, gently fold until a thick ribbon of batter runs off the spatula when it is lifted. You should be able to draw a couple figure 8's with the batter running off your spatula when it is the right consistency.
Pour the batters into two large piping bags fitted with a medium-sized round piping tip. Take one color and pipe 1 1/2-inch rounds on a large baking sheet lined with a silpat mat, spacing them about 1-inch apart.
Once you finish piping, set the remaining batter aside and bang the pans firmly on the counter a few times to release air bubbles, then pop any remaining air bubbles that come to the surface with a toothpick.
On a second cookie sheet, repeat the last two steps with the other color of batter.
As the macarons rest, preheat your oven to 315 F.
Let the trays rest for about 30 minutes, or until they form a skin and look matte. Bake one tray at a time in the middle rack of your oven for 18-21 minutes, or until the shells are fully baked and no longer jiggly. If you notice the shells start to brown, cover them with a foil tent.
Remove the first tray from the oven and bake the second one.
Let the macaron shells fully cool on the pan (about 15 minutes), then gently remove them from the silpat mat.
Make Filling: Add butter to the stand mixer bowl. Beat until smooth. Mix in mashed banana.
Add in Tone it Up Strawberry Banana + Immunity Protein Powder and powdered sugar and mix until combined and smooth. Whip in banana extract.
Pipe filling onto the flat side of 1/2 of the macarons. Fill the centers of each macaron with 1/4 teaspoon of strawberry jam.
Sandwich macarons bottoms with macaron tops. Enjoy!