Draw on a baking sheet circles of 4 cm diameter. 

Sieve the almond powder and the powdered sugar. 
Beat the eggwhites until they are stiff. Add the sugar and beat until you obtain a silk meringue.

Fold the meringue into the sugar almond mixture with a spatula. Stir until you obtain a thick substance. It is important that when you drop a little bit of the batter on a plate, the top flattens and there is no peak staying on top. If so, you need to keep stirring until there is no peak anymore. 

Put the batter in a piping bag and start filling the circles you drawed on the baking sheet. Start in the middle and keep pushing until the batter reaches the sides of the circle. 

When finished, drop the baking plate approx. 5 cm from the countertop.
This makes sure there are no air bubbles. 

Let the macarons rest for approx. 30 minutes.
The edges of the macarons need to be dry before you put them in the oven. 

Then bake for 20 minutes in an oven of 140 degrees. 

For the filling:

Mix the salmon and the boursin together with some dill and chives, pepper and salt.
Put the mixture in a piping bag and start filling the macarons.

Thank you Myriam from Hap & Tap (www.hap-en-tap.be) for inspiring me! 
Myriam has been inspiring me for many years now, make sure to follow her blog and I hope she can inspire you too! 

Buon Appetito & Merry Christmas!