Macaroons with sardine mousse

Mix together the ground almonds and the icing sugar then sieve the mixture.

Beat the egg whites and when they start to foam, add half the powdered sugar. Continue beating for 1 minute then stir in the other half of the sugar until you get very dense whites that form a peak when you lift the whisk.

Pour the sieved mixture of ground almonds and icing sugar over the egg whites and macaroon (mix by gently lifting). Continue until you obtain a homogeneous paste but not too liquid.

Fill a pocket fitted with an 8mm nozzle and on a baking sheet lined with parchment paper, form small heaps 3cm in diameter in staggered rows. Lightly tap the underside of the plate so that the macaroons spread out evenly.

Let the macaroon shells crust (dry on the surface) for 30 minutes in a dry place.

Place the sheets in the oven and cook for 12 to 14 minutes at 302°F in fan-forced heat. Take the macaroons out of the oven and let them cool before trying to peel them off.

Assembly