Preheat oven to 120oC/250oF. Grease two oven trays; line with baking paper.
Beat egg whites in a small bowl with an electric mixer until soft peaks form. Gradually add sugar, beating until sugar is dissolved. Fold in almond meal and sifted flour in two batches.
Drop level tablespoons of mixture about 5 cm apart onto trays. Using a wet finger, make a shallow hole in the centre of each macaroon. Spoon 1/4 tsp of jam into each hole.
Bake macaroons for about 1 hour; cool on the trays.