Nothing perks a day up like some fresh macarons.
In a double boiler, pour water to the bottom pot and bring to a boil and reduce heat.
Combine 3 egg whites, sugar, salt and cream of tartar on top bowl and cook for 8-10 minutes, whisking frequently. Take off heat.
Whisk egg mixture until stiff peaks form. Add vanilla extract and orange food coloring and whisk until the mixture turns a pinkish orange.
In another bowl, combine the almond flour, powdered sugar, and 3 egg whites and mix well. Fold in the orange egg mixture into the almond flour mixture.
Pour the mixture into an icing bag and make into 11/2 inch drops on a baking sheet. Tap to release all air bubbles and bake for 10-12 minutes at 350 degrees Fahrenheit and cool completely.
Place peach jam in between two meringue cookies. Serve.