A fun flavour combination
Get all the ingredients together on your counter BEFORE you start. This will make it easier as you go along.
On 2 baking sheets, place silicone mats that have templates on them. If you don't have silicone mats, you can use parchment paper, but the bottoms may be uneven.
Weigh out all the ingredients for the shells.
Sift the almond flour and the icing sugar together. Repeat if there are still clumps.
Put water in a saucepan, and heat it until it simmers. Place a bowl that is heat proof over it (do NOT let the bottom of the bowl touch the water), combine the egg whites and sugar. Whisk continually until the sugar is dissolved, and the mixture is lightly frothy.
In a stand mixer, add the egg white mixture & cream of tartar; mix on low (setting 2) for 45 seconds.
Increase speed to medium (setting 6) for 2 minutes. It will be quite fluffy by this point.
Increase speed again to high (setting 10) for 3-5 minutes OR until it has achieved stiff peaks. It will be glossy, be careful not to over mix. It should look like an eagles beak when you take the beater out.
At this point you need to add your sifted icing sugar and almond flour. If you are using food coloring, this is the time to add it as well.
With a spatula start mixing the batter in a letter J formation. This can take 3 to 5 minutes to get a flowing and glossy consistency. If you can make a few number 8's with the batter without it breaking, it is done.
Put the batter in a piping bag with a #8 icing tip on it.
Hold your piping bag 90° over the silicone mat. Lightly squeeze the bag for around 2 seconds and then quickly twist. Continue until all the batter is gone.
Bang each tray on the counter 3-4 times to release the air bubbles. Use a toothpick to pop any air bubbles that might be left over.
Let the macaron shells dry out until they form a skin. This is done by simply letting them rest on the counter. It takes around 30-40 minutes.
Preheat the oven to 300°F. Do not use the convection setting if your oven has this.
Bake one tray at a time for 14-16 minutes. Do not open your oven while baking. If the shells jiggle, then bake for one more minute.
Let them cool completely before removing them from the mat.
Cook the sugar, pineapple and extract in a saucepan over medium heat. Simmer until the fruit becomes soft and almost mushy.
Remove from the heat and puree with a hand mixer.
Make the cornstarch slurry with the cornstarch and water.
Put the fruit back on the burner and add the cornstarch slurry. Keep stirring until it thickens. Remove from heat and cool completely.
With a hand mixer, cream the butter until it is fluffy and creamy.
Add the Pineapple Jam, icing sugar, and extract to the creamed butter.
On one shell pipe a ring of butter cream around the edge. Fill it with a small amount of the jam and top with another shell.
These will keep for up to 4 days in the refrigerator.