Blood Orange Macaroons - sugar

Method

• Preheat the oven to 325 degrees F and line 2 baking sheets with parchment paper.
• Combine the confectioners' sugar and almonds in a food processor and pulse until powdery.
• Sift through a fine-mesh sieve into a bowl, discarding any large pieces.
• Beat the egg whites and salt in a medium bowl with a mixer on medium speed until frothy.
• Add the cream of tartar and increase the mixer speed to medium high; gradually add the superfine sugar and continue beating until firm peaks form, about 5 minutes.
• Add the food coloring.
• Sift the almond mixture into the bowl and add the orange zest.
• Gently fold with a rubber spatula until the batter slowly drips off the spatula (it will still be thick).
• Transfer the batter to a pastry bag fitted with a 1/2-inch round tip.
• Pipe about sixteen 1 1/2-inch circles, 1 1/2 inches apart, onto each prepared baking sheet.
• Tap the baking sheets against the counter to release any air bubbles, then use a damp finger to smooth any peaks of batter.
• Let stand at room temperature until shiny and dry, about 15 minutes.
• Bake 1 pan at a time, rotating it halfway through, until the macaroons are slightly crisp and the bottoms release from the parchment, about 10 minutes.
• Let cool completely on the baking sheets.
• Sandwich the macaroons with a thin layer of jelly.
• Photograph by Andrew Purcell