To make macaroons, preheat the oven to 200°F. Sift the powdered sugar and almond flour together. In a separate bowl, beat the egg whites with a hand mixer until soft peaks form. Add the cane sugar and continue beating until stiff peaks form, or when you can turn the bowl upside down and nothing moves. Gently fold in almond flour mixture in small batches until all is incorporated but do not over mix. Transfer mixture into a pastry with a plain tip and pipe 1-inch rounds onto parchment paper. If you want the cookies to be completely uniform, then draw out circles onto the parchment paper so you have a guide. To prevent cracking, make sure that the batter comes out in one squeeze and that there are no ripples in the batter. Dip your finger in water and gently and slightly pat down the top of the batter to smooth out any bumps from the trail end of piping. Let piped macaroons set at room temperature for 15 minutes. Bake 5 minutes. Take out macaroons and raise oven temperature to 375°F. Wait 3 minutes and bake the macaroons again for 9 minutes, or until lightly golden brown. Let beautiful cookies cool.
To fill, spread one cookie with peanut butter, spread another with a thin layer of preserves and marry those two together!