With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line two baking sheets with parchment paper.
In a food processor, process the almonds and icing sugar into fine powder, about 2 to 3 minutes. Set aside.
In a bowl, beat the egg whites with the food colouring until soft peaks form. Gradually add the sugar, beating constantly until stiff peaks form. With a spatula, firmly combine with the ground almonds mixture and mix until the meringue fall and soften slightly.
With a pastry bag fitted with a 7-mm (1/2-inch) in diameter plain tip, shape 2.5-cm (1-inch) in diameter macarons, spacing them about 5-cm (2-inch) apart. (The batter should fall slightly. Otherwise, it is not quite soft enough. Remove from the bag and mix again). Hit the baking sheet flat on a work surface two or three times to slightly spread the batter.
Bake, one sheet at a time, for about 12 minutes, leaving the oven door ajar with a wooden spoon. The macarons should not brown. Cool completely on the baking sheet. (For smaller macarons, bake from 8 to 10 minutes. They should therefore be baked on two different baking sheets.)
In a saucepan, combine all the ingredients. Bring to a boil, stirring constantly.
Attach a candy thermometer in the centre of the pan and simmer until the thermometer reads 104 °C (219 °F). Skim carefully and stir frequently while cooking. Let cool completely.
Place the cooled jam in a sieve and let drain for 5 minutes.
Fill the macarons with a little jam and close like a sandwich. They are usually filled at the last moment, because macarons filled with jam tend to soften rapidly. Eat while the inside has softened slightly, but the outside must remain crisp.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.