Corn and Avocado Macaroon

CORN POWDER: Open lid of canned corn and drain out the water Place corn into dehydrator and dry for overnight Remove and place in dry container BASE: 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. ITALIAN MERINGUE: 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 legs 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. Finishing: Pipe puree over macaroon, (previously kept in lemon or lime juice and dried with absorbent paper), cover