Blood Orange Macarons

Ingredients:

• 1 cup powdered sugar
• 2/3 cup chopped almonds
• Whites of 2 large eggs at room temperature
• A pinch of salt
• A pinch of cream of tartar
• 3 tbsp. ultrafine sugar
• 2-3 drops of red and yellow food coloring
• 1 teaspoon finely grated blood orange zest
• Currant jam, berry preserves, or blood orange jam, for the filling

Preparation:

1. Preheat oven to 160°C and line 2 baking sheets with parchment paper.
2. Combine the sugar and almonds in a food processor and process until finely ground. Sift through a fine-mesh sieve into a bowl, discarding any large pieces. In a medium bowl, beat the egg whites and salt with a mixer on medium speed until foamy. Add the cream of tartar and increase the mixer speed to medium; gradually add the superfine sugar and continue beating until stiff peaks form, about 5 minutes.
3. Add food coloring. Sift the almond mixture into a bowl and add the orange zest. Gently fold in with a silicone spatula until the batter begins to slowly roll off the spatula (it will still be thick).
4. Transfer the batter to a pastry bag fitted with a 1 cm round tip. Pipe approximately 16 4 cm diameter circles, 4 cm apart, onto each prepared baking sheet.
5. Tap the baking sheet on the counter to release any air bubbles, then use a finger dipped in water to smooth out any sharp edges on the surface of the dough. Let it rest at room temperature until the dough is dry, about 15 minutes.
6. Bake 1 baking sheet at a time, rotating halfway through, until the almond cookies are slightly crisp and easily peel away from the parchment, about 10 minutes. Let cool completely on the baking sheets. Sandwich 2 cookies together with a layer of jam.