Savory Macaroons with Smoked Salmon and Lemon Curd

1. Preparation of the shells:
1. Preheat the oven to 150°C.2
. Mix the almond powder and icing sugar, then sift them together.
3. Whisk the egg whites until stiff. At the same time, heat the powdered sugar with the water until it reaches 118°C (small ball stage) to make a syrup. Slowly pour this syrup over the whites, continuing to whisk until the mixture cools.

4. Gently fold the almond-sugar mixture into the whipped egg whites, making sure not to let them fall. Add the dye if desired.
5. Using a piping bag, form small piles on a baking sheet lined with parchment paper. Let it crust for 30 minutes in the open air.
6. Bake for 12-15 minutes. Let cool before peeling.

2. Preparation of the filling:
1. Mix the cream cheese with the cream, zest and lemon juice.
2. Season with pepper to taste and stir in the chopped chives.

3. Assembly:
1. Spread a generous layer of lemon cream on a macaroon shell.
2. Add a slice of smoked salmon.
3. Cover with another shell.
4. Decorate the top with a few microgreens and a little chives.

4. Presentation:
– Arrange the macarons on a serving platter and enjoy chilled.

These delicate bites offer a tasty harmony between the crunch of the macaroon, the freshness of the salmon and the tangy sweetness of the lemon curd. Perfect for a refined aperitif!