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1
Preheat the oven to 325 degrees F and line 2 baking sheets with parchment paper.
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2
Combine the confectioners' sugar and almonds in a food processor and pulse until powdery.
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3
Sift through a fine-mesh sieve into a bowl, discarding any large pieces.
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4
Beat the egg whites and salt in a medium bowl with a mixer on medium speed until frothy.
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5
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.
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6
Add the food coloring.
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7
Sift the almond mixture into the bowl and add the orange zest.
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8
Gently fold with a rubber spatula until the batter slowly drips off the spatula (it will still be thick).
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9
Transfer the batter to a pastry bag fitted with a 1/2-inch round tip.
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10
Pipe about sixteen 1 1/2-inch circles, 1 1/2 inches apart, onto each prepared baking sheet.
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11
Tap the baking sheets against the counter to release any air bubbles, then use a damp finger to smooth any peaks of batter.
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12
Let stand at room temperature until shiny and dry, about 15 minutes.
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13
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.
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14
Let cool completely on the baking sheets.
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15
Sandwich the macaroons with a thin layer of jelly.
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16
Photograph by Andrew Purcell
