1. Blend icing sugar, ground almond and 1/2 teaspoon of salt in a food processor.
2. Sift mixture through a fine mesh sieve.
3. Whisk eggs and 1/2 teaspoon of salt until soft peak.
4. Add in fine sugar, vanilla essence and food colouring. Continue to whisk till high peak.
5. Fold in almond mixture and transfer to piping bag.
6. Pipe mixture onto silicone mat.
7. Tap to release bubbles and let it rest for 30 minutes or till dry to touch.
8. Bake at 160°C for 17 minutes.
9. Blend orange marmalade in food processor till consistent.
10. Assemble macaron shells and jam.
