Instructions

1. First of all follow the steps and the measurements from the recipe very closely.
2. Place the almond flour and 80 of powder sugar in one bowl, mix with a spoon.
3. Sift this mix, getting rid of any almond lumps that are too big to get through the sieve.
4. Place egg white in a bowl and mix with electric mixer until it gets stiff, add the sugar slowly while still mixing. Mix until it gets really stiff.
5. Fold the dry ingredients into the egg mixture using rubber spatula. Don’t overdo it!
6. Pipe onto trays covered with baking paper, or even better on special macaron silicon sheets. This will help not to stick and have the macarons in similar sizes. Sprinkle some pepper on top of them.
7. Leave the macarons to rest for around an hour. The macarons must form a dry layer on the outside, that will make the moisture during baking get out of the macarons though the bottom forming the nice lace around the macarons.
8. Heat the oven to 150°C with the fan on. While heating the oven keep a metal tray inside.
9. When the oven is hot, take the hot tray outside and slid the sheet with macarons on it carefully.
10. Put the tray in the oven and stay in front of your oven watching what is going on. It is very easy to overbake them if you are not watching closely, 30 seconds may make a large difference!
11. Depending on the size they should stay in the oven for 8 to 12 minutes.
12. When they seem ready take them out of the oven and wait until they are cold. Don’t try to take them out of the sheet while they are still warm!
13. Just before serving apply a layer of creamy goat cheese on 2 macarons, place a small piece of smoked salmon and a little bit of dill in between them and then place them together.
14. You can keep the dry macarons (without the cheese and salmon) for later in a plastic container in the fridge. Do not keep them with the filling, as this will make them soggy.