Poppy Macarons

I am sending this post to participate the event Think Spice Think Poppy hosted by both Radhika Vasanth@Food for 7 Stages of Life and Sunita@Sunitabhuyan.
Poppy seed is used as an ingredient in many foods and to make poppyseed oil. The tiny kidney-shaped seeds are harvested from seed pods of the opium poppy (Papaver somniferum), and have been cultivated by various civilizations for thousands of years. They are used whole or ground, often as a topping or filling in various baked goods. Wikipedia

35 g Finely ground poppy seeds 70 g Finely ground almond 200 g Powdered sugar 80 g Egg whites A pinch of salt 30 g Caster sugar 120 g Poppy fix

1. In a mixing bowl whisk together the finely ground almond, poppy and powdered sugar until completely blended. Line 3 baking sheet with parchment paper.
2. In your stand mixer fitted with the whisk, beat the egg whites and pinch of salt until foamy, gradually add the sugar and continue beating until soft peaks appear.
   
3. Fold in the poppy mixture in two additions until your get a slow moving batter. Fill a pastry bag with the batter and pipe small amounts of batter 3 cm in diameter, 2 cm apart. Leave to rest for 1 hour. Preheat the oven to 170C/340F and bake for 15 minutes. Remove and cool completely on rack. Spread the poppy fix on one shell and sandwich with another one.