Recipe: Macarons with Menton Lemon Jam

Pour the icing sugar and almond powder into the food processor bowl (steel blade) and mix the powders.
Sift them through a fine sieve and set aside.
Warm the egg whites in the microwave and whip them into stiff peaks.
Gradually increase the speed of the food processor.
Once they are whipped, add the caster sugar to stiffen them and form the Italian meringue.
When you obtain a "bird's beak" at the end of your whisk, add the yellow coloring to the meringue.
Mix until the color is uniform.
Then pour the almond powder and icing sugar mixture onto your meringue in 4 or 5 additions and with a spatula gently lift the batter from bottom to top while turning your bowl a quarter turn to properly incorporate the powders: this is the macaronage.
When the batter forms a ribbon as it falls and has a smooth and shiny appearance, it is ready.
Pour the batter into a piping bag with a smooth tip, and pipe small regular mounds (in a staggered pattern) onto a baking sheet lined with parchment paper.
Let it crust for 40 minutes (even longer is better) in a dry room.
When the resting time is over, preheat the oven to 320°F (160°C) and bake your sheet (preferably above another) for 10 minutes then 3 minutes at 285°F (140°C).
Monitor the cooking carefully.
Let cool completely on the sheet before removing them.
When they are cold, fill them with a small spoonful of jam and glue the shells together two by two.
Store them in the refrigerator for several hours before enjoying!