Salmon and Cheese Macaron - my version to be tried

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Step 1

Let the eggs at ambient temperature for 30 min

Step 2

Sift the almond powder and icing sugar into a bowl

Step 3

In another bowel, beat the egg whites until the mix ressembles to a fluffy cloud. Add the food coloring, salt, black pepper and white sugar slowly while still beating the mix

Step 4

Transfer the fluffy egg white into the bowl with almond powder and icing sugar, combine gently with a spatula.

Step 5

Cover a baking tray with a baking sheet

Step 6

Fill up the piping bag with the mixture and pipe 4 to 5 cm rounds on the covered baking tray.

Step 7

Bang the tray a couple times on the counter to pop any air bubbles, then use a toothpick to pop any remaining air bubbles.

Step 8

Sprinkle with mixed sesame seeds

Step 9

Let the piped macarons sit out for around 45 minutes to let the top firm up and form a skin.” Do not let them sit out for longer than they need to because they could begin to deflate.

Step 10

Meanwhile pre heat the oven at 150 C

Step 11

Bake for 15 min

Step 12

Let them cool down completely.

Step 13

Finely chop the dill

Step 14

Blend the cheese with salt, black pepper, ginger, paprika, lemon juice, lemon zest and dill

Step 15

Chop the salmon in small pieces

Step 16

Spoon one side of the meringue with the cheese

Step 17

Top it up with salmon and the other half of the meringue