Bonne Maman Peach Jam Macarons

Prepare dry ingredients

1. Blend and sift almond flour and powdered sugar together. Set aside.

Whip the meringue

1. Whip half of the egg whites (37.5 g) with a pinch of salt.
2. Meanwhile, heat the granulated sugar and water to 118 °C (244 °F).
3. Slowly pour the syrup into the whites while whipping. Keep whisking until the meringue cools down.

Make the macaron batter

1. Mix the remaining egg whites (37.5 g) with the almond/powdered sugar mix to form a paste.
2. Gently fold the meringue into the almond paste in batches until you get a smooth, glossy batter (called macaronnage).

Coloring

1. Split the batter in two.
2. Color one half with black (charcoal), the other with purple (blueberry powder or cabbage juice).
3. Place each color in a piping bag, then insert both into a third piping bag fitted with a round tip.

Piping

1. Pipe onto a baking tray lined with parchment paper or silicone mat.
2. Tap the tray lightly to remove air bubbles.
3. Let sit at room temperature 30–60 minutes to form a skin.

Baking

1. Bake at 150 °C (300 °F) for 12–15 minutes.
2. Cool completely before removing the shells.

Filling

1. Pipe a small amount of Bonne Maman peach jam onto half of the shells.
2. Sandwich with the remaining shells.

3. Bonne Maman's Tips:  Store in the fridge for 24 hours before serving for best texture