Ardtaraig smoked Scottish salmon macarons

METHOD

1 Put the icing sugar and almonds in a food processor and pulse for about 10 seconds until of uniform consistency then sift into a large bowl.

2 Then whisk the egg whites for a few seconds until they start to go frothy and bubbly. Add the caster sugar to the eggs and continue to whisk until soft peaks form. This should take 3-4 minutes. 3 Using a silicone spatula, fold the meringue into the almond and icing sugar mixture until fully combined.

4 Gently pat the mixture against the side of the bowl as you go, to knock out some of the air and continue to do this until the mixture starts to loosen up. This can happen quite quickly so take care. It is ready when the mix leaves a ribbon on the surface.

5 Place a silicone mat on top of a baking tray and pipe rounds of the mix straight onto this. Sprinkle the top with a few black sesame seeds.

6 Then lift the baking tray a few centimeters off the worktop before dropping it (keeping as flat as possible). Do this 5 or 6 times to get rid of any air bubbles that may be present in the mixture.

7 Leave the tray out on the worktop for an hour until a thin skin forms on the surface of the macarons then bake at 140C for 12-14 minutes (turning halfway through cooking).

8 Once cooked, leave to cool on the tray before carefully removing.

9 For the smoked salmon filling, just blitz everything up in a food processor. It is best to make it really quite smooth as it makes it easier to fill the macaron shells. You can use all cream cheese if you prefer and add as much lemon and pepper as you like.

10 Fill the macaron shells with the smoked salmon mixture– pipe neatly if you like or just splodge on with a spatula – and sandwich together. Voila, little delicate puffs of awesomeness that should be guarded at all times from partners and children alike. Unless, of course, you want to walk round with an empty tray at your dinner party.