In a food processor, finely grind the icing sugar, almonds, baking powder and chilli powder, in batches. Beat the egg whites with the salt until stiff. Add the icing sugar and continue beating until the egg whites turn glossy. Sieve the almond mixture over the egg whites and carefully stir in. Spoon the mixture into a piping bag with a smooth nozzle (approx. 9 mm in diameter), pipe around 60 small blobs (each approx. 2½ cm in diameter) onto two baking trays lined with baking paper. Flatten the peaks a little with a wet finger. Scatter over the petals.
Bake for approx. 18 mins. in a convection oven preheated to 130°C. Remove from the oven, leave to cool on a cooling rack.
Finely slice the salmon and mix with the cream cheese, quark, lemon juice and zest. Spoon the mixture into a piping bag with a smooth nozzle (approx. 9 mm in diameter). Turn over half the macarons, pipe a little filling onto them, top with a little cress, then place a second macaron on top and gently press together.