3/4 cup ground almonds
1 cup icing sugar
2 large egg whites
1/4 cup superfine sugar
1/4 tsp course ground black pepper
Salmon creamcheese filling
4 oz smoke salmon
200 grams creamcheese
1/4 tsp sea salt
1/4 tsp black pepper
Place the ground almonds and icing sugar black pepper in the food processor
and process fot 20 seconds.
Sift the mixture into a bowl.
Line 2 baking sheets with parchment paper.
Place the egg whites in the large bowl and whip until holding soft peaks.
Gradually beat in the superfine sugar to make a firm,glossy meringue.
Using a spatula fold the almond mixture into the meringue one-third at a time.
When all the dry ingredienta are thoroughtly in corporated,
continue to cut and fold the mixture
until it forms a shiny battervwith a thick,ribbonlike consistency.
Pour the battervinto a pastry bagfitted with a 1/2-inch/1-cm plain tip.
Pipe smallcircle onto the preparebaking sheets.
Tap the baking sheets firmly onto a work surface to remove air bubbles.
Springle the top with ground black pepper.
Let stand at room temperature for 30 minutes or until the surface dry.
Preheat the oven to 325 F.
Bake in the preheat oven for 12-14 minutes.Cool for 10 minutes.
Carefully peel the macarons off the parchment paper and let cool completely.
For the filling
Cut the smoke salmon into small pieces.
Beat everything together .
Pipe the filling into the macorons, place the salmon and sandwich macarons together.