Savory Macaron, Iberico Ham Topped With Sterling Caviar

Step 1

In a food processor bowl, blend the almond meal and powdered sugar till combined, while the machine is running add the egg whites (1) to make the paste.

Step 2

Once the paste has formed turn the machine off, then place it in a bowl with a damp paper towel on top to stop the mix from drying out.

Step 3

Place the sugar and water into a small pot and mix to form a paste. Make sure you do not have any sugar on the side of the pot.

Step 4

Bring the mixture to 118°C/245°F, once the mixture reaches 115°C/240°F start beating the egg whites (2) and the egg white powder till foamy.

Step 5

Once the sugar has reached 118°C/245°F take off the heat and slowly pour down the side of the bowl into the egg whites.

Step 6

Continue to mix the egg whites till stiff peaks are achieved.

Step 7

Once you have stiff peaks start folding into the almond paste and pepper, continue to fold until all incorporated and when you make a line in the mixture is slowly fills in. (could take about 5 minutes)

Step 8

Pour the mixture into a piping bag with a 1/4 inch round tip. Line a sheet tray with a silicone mat.

Step 9

Pipe macarons to the size of a quarter, sprinkle with the sea salt, and then allow to rest at room temperature until a skin forms around the outside edges. (it could take from 30-60mins depending on the humidity in the place you are working)

Step 10

Preheat oven to 129°C/265°F. Once the skin has formed place it in the oven and cook for 9 minutes then rotate and bake for another 9 minutes.

NOTE: If the macaron still does not come off your tray easily, lower the temperature of your oven to 79°C/175°F and bake them for 9 more minutes to set them.

Allow them to rest at room temperature for about 10-15 minutes, then place them on a wire rack to cool completely.

Step 11

Place in an air-tight container and reserve until needed.

Step 1

Place half of a macaron in the center of the plate and place some ibérico Ham in the middle of the macaroon, to finish using mother of pearl spoons and being really careful place 1 gram of Sterling Caviar per macaron.

Serve immediately.