Sift confectioners’ sugar and almond flour together through a wide mesh strainer.

In the bowl of an electric mixer, beat egg whites on medium speed for about one minute, until they look like frothy soap. With the mixer still running, gradually add granulated sugar. Beat another two minutes after all the sugar has been added. The egg whites should now be bright white, glossy, and somewhat firm, but still soft and creamy.

Transfer whites to a bowl and add confectioner’s sugar/almond flour mixture. Gently fold to combine.

Place egg white mixture in a piping bag fitted with a wide, round tip four to five inches (10–12 centimeters) in diameter. Pipe one- and- a- half-inch (four-centimeter) round macarons onto Gefen Parchment Paper, leaving space between each one. The macarons will spread and flatten a little, and that’s fine.

Set unbaked macarons aside for 30 minutes to one hour, until they dry out and are no longer sticky to the touch.

Preheat oven to 320 degrees Fahrenheit (160 degrees Celsius).

Bake macarons for about 10 minutes, until puffy. The finished product should be crispy on the outside and soft on the inside. Let cool slightly before removing from baking paper.

Process all ingredients together in food processor. Refrigerate until ready to use.

Place salmon mousse in a piping bag fitted with a small star tip. Pipe mousse onto a macaron and top with a second macaron to create a perfect little sandwich.

The filled macarons can be stored up to 24 hours in the refrigerator.