Macarons

1. In a food processor, ground almond flour and icing sugar into fine powder.
   • Takes 2 to 3 minutes. 
2. Sift to remove larger granules for a smoother finish.
3. Set aside.
4. In a bowl, beat the egg whites with the food colouring until soft peaks form.
   • Takes 1 to 2 minutes.
5. Gradually add the sugar, one spoonful at the time while beating constantly until stiff peaks form.
   • Takes 4 to 5 minutes
6. With a spatula, slowly combine the ground almonds mixture and mix until the meringue falls and softens slightly.
7. Line two baking sheets with parchment paper.
8. Using a pastry bag fitted with a larger diameter plain tip, shape 2.5 cm in diametre macarons, spacing them about 3 to 5 cm apart. 
9. Hit the baking sheet flat on a work surface a few times to to remove air.
10. With a wet finger, dab the peak of each macaron to smooth its surface.
11. Let dry on the counter for an hour for a crust to form.
12. Preheat oven to 300 °F. 
13. Bake, one sheet at a time, on the middle rack for about 20 minutes. 
14. The macarons should not brown. 
15. Cool completely on the baking sheet. 

Jam 

1. Place fruits, sugar and lemon juice in a saucepan over medium to high heat.
2. Attach a candy thermometer in the centre of the pan
3. Bring to boil stirring occasionally and mashing the fruits.
4. Skim if necessary top of mixture to remove white foam.
5. Jam is cooked when thermometer reaches 220° F.
   • If you don’t have a thermometer: mixture should coat the back of a spoon. Run a finger through the coat of jam. If the jam does not run and fill the gap, it’s done.
6. Transfer jam onto a container and allow to cool.

Assembly

1. Assemble at the last moment.
2. Put some jam on one macaron and sandwich with another.
3. Jam filled macarons to soften rapidly.