Recipe for Cream and Truffle Oil Macarons, Figs, and Cured Ham

Blend the almond powder for 5 minutes, or sift it. Mix the almond powder with powdered sugar.

Beat the egg whites until stiff, then gradually add the powdered sugar while continuing to beat. Gently fold the beaten egg whites into the mixture of sugar and almond flour.

Place the mixture in a piping bag. Drop rounds spaced 3 cm apart on a baking sheet lined with parchment paper.

Let rest at room temperature for 30 minutes, so a light crust forms.

Preheat the oven to 180°C. Bake the macarons for 15 minutes. Allow the macaron shells to cool completely. Flip half of the shells.

Whip the cream using a whisk or an electric mixer. Fold the whipped cream into the ricotta mixed with a few drops of truffle oil using a spatula, then season with salt and pepper.

Cut thin slices of figs and set aside. Cut slices of cured ham.

Using a spoon, spread some ricotta and truffle cream in the center of the macaron shells, add a slice of fig, then the slices of cured ham, and close with a second shell.

Finally, place the macarons in the refrigerator for at least 1 hour before tasting them.