For the shells: Preheat the oven to 320°F (160°C). Sift the dry ingredients (powdered sugar and almond flour). Beat the egg whites until stiff peaks form, then gradually add half the sugar and beat for about 1 minute. Add the remaining sugar and beat for another 2 minutes. Add the powdered food coloring at the end.

Gently fold the sifted powdered sugar and almond flour into the meringue until the mixture is smooth and flows in ribbons.

Using a piping bag, pipe the macaron batter onto a baking mat. Let them sit at room temperature for 15 minutes to form a skin, then bake for 12 to 15 minutes at 320°F (160°C).

For the filling: Peel the lemon to remove the segments and roughly chop them. Cut the smoked salmon into strips.

On half of the macaron shells, pipe a ring of plain or chive cream cheese (according to your preference) using a piping bag. Place a piece of smoked salmon, a lemon segment, and a small sprig of dill in the center. Top with another empty shell and serve well chilled.