pink macarons

These ones are my most successful macarons up to this day, they are nicer and more macaron-like than the previous ones, but concerning the taste I still prefer the green pistaccio ones.

ingredients: (for 12 macarons)
-3 egg whites
-225g icingsugar or confectioner's sugar
-125+30g almond flour
-30g regular sugar
-red food colouring
-redcurrent jelly (or any red or pink jelly)
-brousse (a kind of ricotta, with a less strong taste)

Recipe :
#A day or two before, separate the egg yolk from the white, and keep the whites.
#Mix very thinely the 205g icing sugar and the almond flour.
#Whip the egg whites until stiff. It has to be quite solid and not to slide if you move the bowl. As soon as the whipper draws points in it, add a tablespoon regular sugar, then add progressively the rest of the sugar and then pour 40 drops red colouring.
#Sift the powder above the egg whites, by keeping too big fragment apart for the decoration. Keep patience, it's a boring work. The thiner the powder, the smoother and the brighter the macarons. Mix gently with a spatula.
#Prepare 2 oven sheets with a double layer greaseproof paper (if you're British) or wax paper (if you're American). It's important for the formation of the famous ruff. You can draw little circle with a pencil (3 or 5 cm diameter) at regular intervals in staggered rows, to make the sequel easier.
#Create little regular domes with a pastry bag. You can decorate it with the almond flour left over, sans exces. Let it rest minimum 20 minutes but a few hours or even all the night in a flat cool place, under, so that the macarons can "crust". This "crust" phase isn't advised in all recipes, indeed it's possible to avoid it, but the macarosn you obtain in that case are slacker, more fragile and less swollen, so it's more difficult to unstick them.
#Originally, the filling was simply made with rasberry jelly, but the taste seemed too strong and it conceals the biscuit's delicate taste, so we might, among other things, replace it by some brousse (or ricotta) mixed with some tablespoons jelly (I accidentally bought redcurrent jelly instead of raspberry jelly) and also some almond flour, in order to strenghten the filling, especially is the brousse is kind of damp.
#Let the oven preheat about 160°C, and bake the macarons about 15-17 minutes (in any case not too hot, not too long, and while watching: the skin has to be crunchy, but tender inside, a consistancy between meringues and almond paste).
#Let the macarons cool some minutes, it is still hardening, and then unstick it gently with a knif of a spatula. Return all of them on the back, without breaking them, and try to make couples of the same size.
#Spread the pink filling between each couple (there must be about 12 couples), and stick them together. You can eat them immediately, keep them in the fridge or even freeze them.
#BON APPETIT#ENJOY YOUR MEAL#