Macarons with peach jam

Steps

1. Finely blend and sift the almond powder and icing sugar. Set aside.
2. Beat half of the egg whites (37.5 g) with a pinch of salt until stiff peaks form.
3. Meanwhile, heat the water and powdered sugar to 118°C.
4. Pour this syrup in a thin stream over the egg whites while whisking. Continue beating until lukewarm (Italian meringue).
5. Mix the remaining 37.5 g of egg whites with the sifted powders to obtain an almond paste. Fold the Italian meringue into this paste in several batches (macaronnage) until you obtain a smooth, shiny ribbon.
6. Divide the dough into two equal parts. Color one half with black food coloring (activated charcoal), the other with purple (blueberry powder or red cabbage juice).
7. Fill two piping bags, then insert them side by side into a third bag fitted with a round tip.
8. Pipe the macarons onto a baking sheet lined with parchment paper or a silicone mat.
9. Lightly tap the plate to smooth the shells. Leave to set for 30 to 60 minutes at room temperature.
10. Bake for 12 to 15 minutes at 150°C (preheated oven, fan oven if possible). Allow to cool before removing the shells.
11. Fill every other shell with a dollop of Bonne Maman peach jam.
12. Close with another shell.