For the macarons, draw circles (approx. 3 1⁄2 cm Ø each) on two sheets of baking paper. Turn over the paper and place on two baking trays. Roast the sesame seeds in a pan without fat and take them out. Grind the almonds even finer in the universal chopper.
Beat the egg whites and 1 pinch of salt until stiff with the whisks of the mixer. Stir in icing sugar by the spoonful. Whip for approx. 5 minutes until thick and frothy. Mix almonds and cocoa. Fold into 2 portions with a dough scraper into the egg white mixture.
Pour the almond paste into a piping bag with perforated spout. Spray about 50 spots on the drawn circles. Sprinkle with sesame seeds. Let dry at room temperature for about 30 minutes.
In the meantime, preheat the oven (electric cooker: 100 °C/circulating air: 75 °C/gas: see manufacturer). Dry the macarons one after the other in the hot oven for about 20 minutes. Then turn the oven temperature up (electric oven: 145 °C/circulating air: 120 °C/gas: see manufacturer).
manufacturer) and bake for another 15 minutes. Remove the macarons and let them cool on the trays.
For the filling cut the nougat into small pieces. Heat the milk and remove from the stove. Stir the nougat in it with a whisk until smooth. For the "onion rings" roll out marzipan very thinly on some icing sugar and cut out rings of different sizes (2-3 cm Ø).
Peel the mango for the "cheese slices". Cut the flesh first in thin slices from the stone, then in approx. 25 squares (à 2 1⁄2 cm). For the "tomato slices", wash and clean the strawberries and dab them dry.
Cut crosswise into thin slices.
Stir the nougat cream once more and fill into a piping bag with a perforated spout. Spray 1 minituff each onto the smooth underside of the macarons. Stick 1 mint leaf on each of the 25 pieces as a salad leaf on the nougat cream.
As minced steaks, squirt nougat tuffs about 3 cm in size onto each mint leaf. Cover with marzipan rings, 2 strawberry slices and 1 mango slice each. Put the remaining macarons on top as a lid. Chill for about 10 minutes until the nougat cream has set.
Keep unfilled in tin cans for about 2 weeks.