To make the macaroon shells: Preheat the oven to 160'C.
Whisk the egg whites with a pinch of salt, add 150g caster sugar and the food colouring. Whisk until you have a stiff and glossy meringue mixture.
Place the icing sugar and the almond powder in a blender. Blitz and then sieve this mixture into a bowl to ensure that you have a very fine, lump-free powder.
Incorporate the dry ingredients into the meringue mixture. Use a spatula to cut and fold the mixture until is smooth, shiny and ribbon-like.
Fill a piping bag with the macaroon mix and pipe the macaroons onto a lined baking tray. Leave the macaroons to dry slightly for 15minutes at room temperature and then bake in the preheated oven for 15-20minutes.
Assemble the macaroons in pairs with a little smoked salmon, whole sun dried tomato or puree and a sliver of lemon.
«This recipe also works well with other savoury fillings such as olive tapenade or anchovy paste.»