Mustard and Celery Macaroon

For Meringue: Mix powders with hotmix or robocup. Don’t mix for too long in order to avoid the almond powder from releasing fat. Sieve mixed powders through tamiz, and mix with egg white. Make simple syrup by mixing sugar and water. Cook until 121°C. Once it arrives to 118°C, start whipping egg whites. By the time the syrup is 121°C, the egg whites should be close to being whipped. Add the syrup in a thin string, avoiding contact with the whisk and the bowl. To Finish: Mix two mixtures by gradually adding the “base” to the meringue. Once it is all integrated, mix until shinny. Put stencil under silpat and pipe mix. Let dry at room temperature for 10 to 15 minutes, until thin skin created. Dust corn powder all over through chinoise. Cook at 145°C for 8 minutes, or until the feet have come out, on a double tray in pastry oven with dump open. Remove double tray, turn the tray, and cook 6 to 8 minutes more. Celery Puree: Put milk and Celery in sous vide bag, season with salt and pepper, and cook at 85C overnight. Open sous vide bag and empty milk and celery in Rotor machine. Blend until smooth with the help of olive oil and butter in order to emulsify. Measure quantity, and add add 0.2% of Xantana.