Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.

In a food processor fitted with S-blade, pulse confectioners’ sugar and almond flour until fully incorporated with a fine texture; set aside.

In the bowl of an electric mixer, beat egg whites on medium for two minutes.

Raise speed to medium-high and add sugar to bowl, one tablespoon at a time.

Beat on high for two more minutes, until stiff, glossy peaks form.

Using a fine mesh sieve, sift half of almond flour mixture into bowl and fold together using a spatula.

Sift in second half of almond flour and mix just until batter is fully incorporated and flows like lava.

Place batter into a piping bag fitted with a 1/2-inch plain round tip.

Pipe 3/4-inch to one-inch rounds onto baking sheet.

To achieve a flat look, release pressure after piping batter and drag tip to side. (It may take some practice to receive desired look.)

Bang baking sheet two to three times on work surface to release.

Allow macarons to sit for 20 minutes.

Lower oven temperature to 325 degrees Fahrenheit.

Bake one sheet at a time until macarons are crisp and firm, about 10 minutes.

Allow to cool completely before removing from parchment paper. Use an offset spatula if they don’t come off easily.

Sandwich two similar-sized macarons with one teaspoon of filling. (See below.)

Set aside to soften a bit before serving.

Place all ingredients into a heavy-bottomed pot over medium-low heat.

Stir until sugar is fully dissolved.

Raise heat and bring to a boil.

Let it boil and keep stirring until mixture begins to thicken and temperature reaches close to 220 degrees Fahrenheit, about 20–25 minutes.

To test if jam is ready, place a bit onto a frozen plate and wait two minutes. If it’s still syrupy, continue cooking.

Once jam is ready, transfer to a glass jar and refrigerate for one hour or overnight before filling macarons.

Place all ingredients into a heavy-bottomed pot over medium-low heat.

Stir until sugar is fully dissolved.

Bring to a boil.

Lower heat and let it simmer for 20–25 minutes until it thickens and becomes jelly-like. Refrigerate for one hour or overnight before filling macarons.

This jam is very versatile; I use it on chicken and meats as well.