French Macarons with Blueberry Jam

Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.

In a medium bowl, whisk together sifted almond flour and powdered sugar until well combined.

In a separate large bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add cream of tartar and continue to beat, gradually adding granulated sugar until stiff peaks form. Beat in vanilla extract.

Gently fold in the almond flour mixture into the egg whites in three additions, being careful not to deflate the mixture.

Transfer the batter to a piping bag fitted with a round tip and pipe 1-inch circles onto the prepared baking sheets, spacing them at least an inch apart.

Tap the baking sheets firmly on the counter to release any air bubbles. Let the macarons sit at room temperature for 30 minutes to form a skin.

Bake for 20 minutes, or until the macarons are set and have developed a smooth shell. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

For the blueberry jam, combine blueberries, lemon juice, and sugar in a small saucepan over medium heat. Cook, mashing the berries slightly, until the mixture has thickened, about 10 minutes. Allow to cool completely.

Once cooled, mix the homemade jam with the store-bought blueberry jam to adjust sweetness and texture.

Pair each macaron shell with one of a similar size. Spoon or pipe a small amount of blueberry jam onto the flat side of one shell, then sandwich with the other. Repeat with remaining macarons.

Chill the filled macarons in the refrigerator for at least one hour before serving to allow the flavors to meld.