Ingredients
1 cup almond meal
2 cups powdered sugar
3 egg whites
¼ cup granulated sugar
1 tsp salt
yellow food coloring
2 tbsp lemon juice, or lime juice
5¼ oz granulated sugar
7 oz pineapples, fresh, or canned and drained
7 oz unsalted butter, at room temperature
3½ oz powdered sugar
yellow food coloring
pineapple extract
Preparation
Combine the almond meal, powdered sugar, and salt in a food processor.
Pulse in 15-second bursts until very fine, being careful to avoid pulsing too much as it will release the oils from the almond meal and make it clump.
Once very fine, sift your almond mixture and set aside.
In a mixing bowl attached to a hand beater, whisk the egg whites into soft peaks.
Slowly add the granulated sugar to the egg whites until it forms stiff peaks.
Add the food coloring, then whisk to combine.
Add the almond mixture and fold until everything is well combined.
Transfer this mixture to a piping bag fitted with a round tip.
Pipe roughly 1½-inch wide disks, a few inches apart from each other.
Set these aside, fully exposed at room temperature, for at least an hour until their glossy shine is gone and a dry surface coats all meringues. You should be able to brush a finger on it without leaving any fingerprints.
While waiting, preheat the oven to 300 degrees F.
Bake for roughly 20 minutes, then let it cool on the tray for at least 30 minutes before transferring it to a wire rack.
Combine all the jam ingredients in a sauce pot and bring this to a simmer over medium heat.
Continue simmering for roughly 15 minutes until thickened and golden brown. Stir frequently to avoid burning.
Set aside and allow to cool completely.
In a mixing bowl, cream together the butter and powdered sugar until pale and light.
Add drops of the pineapple extract and continue creaming.
Pipe out roughly 1 ounce of buttercream on the lower half of your macaron. Make it a ring.
Fill up the hollow center with roughly 1 tablespoon of the jam, then place the top half of the macaron and squeeze gently to stick.
Repeat until you have filled up and assembled all your macarons this way. As an alternative, you can also pipe the buttercream first and then add the jam on top of it rather than the ring.
Serve within 24 hours or refrigerate until ready to eat.
