Macaron cookies filled with Anvey Zion confiture or spread

Ingredients

Preparation

Beat repeatedly till foam is very stable 200 grams of egg white and 50 grams of sugar
Add the desired food coloring
Fold in 50 folding and sliding movements on the side of the bowl a mixture of 450 grams of sugar powder and 250 grams of almond powder sifted twice
When the mass is smooth, sprinkle coins and tap the tray a few times to remove the air
Bake in an oven preheated to 150 degrees for about 12 minutes and another 3 minutes with the oven door open

Whisk in a mixer 100 grams of soft butter and 40 grams of Anvey Zion confiture + a pinch of salt, until you get a light and well-whipped texture (according to need, you can increase the amount of confiture)
Sprinkle the filling between two macaron cookies, seal and refrigerate
It can also be filled with white ganache combined with confiture
Heat 50 grams of sweet cream, add 150 grams of white chocolate, 20 grams of butter and a little salt
Mix and add up to 100 grams of Anvey Zion confiture to get flavor and color
Cool and fill the macarons
You can also use the Anvey Zion almond filling