Prosciutto Macarons
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If you have followed my blog for a while now, you know that I like to make Savory macarons. The Smoked Salmon macaron recipe received many reviews and discussions. Today, I am sharing the Prosciutto Macarons recipe. These prosciutto macarons are made with cream cheese and smoked paprika filling, topped with delicious prosciutto, and decorated with scallions. Your guests will be impressed!
Why savory macarons are popular?
- Savory macarons could be served as an appetizer or dessert.
- This is gluten-free pastry. And could be fast solutions to find gluten-free pastry goods.
- Many possibilities for filling.
- If you end up with macaron shells that are not “perfect” after baking (no feet, cracked or lopsided). That’s not a problem. Flip them over and fill them with savory filling. Serve as an appetizer at the party. Everyone will be impressed with your food!
Ingredients note
- Philadelphia cream cheese
- Smoked paprika
- Prosciutto
- Scallions
How to make this recipe
- Make macaron shells. I used my basic French Meringue Recipe to make shells. I also have an online video lesson on how to make macaron shells using the No rest method and a lower amount of sugar. This could be done a few days before assembling macarons. Store baked macaron shells in the air-tight container on the countertop. Do not keep it in the refrigerator.
- Prepare cream cheese filling. You can do this ahead of time too. Keep this filling in the refrigerator in an air-tight container.
- Assemble macarons. You can cut prosciutto and get scallions ready also before assembling macarons.
- In a food processor, pulse a few times cream cheese and smoked paprika until creamy spread.
- In the mixing bowl combine room-temperature cream cheese and smoked paprika. Mix well with a fork or spatula.
Tip from Marina: if the cream cheese filling looks runny, place it in the refrigerator to cool, until pipping condition.
Transfer the cheese mixture into a pastry bag and fill one macaron shell. Top with a piece of prosciutto and decorate with scallions and more paprika. You can also add fresh dill or parsley.
Tip from Marina: if you do not have a pastry bag, use a Ziploc bag. You can also use a spoon or knife to fill macaron shells.
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Recipe FAQs
Store filled macaron shells in an air-tight container in the refrigerator for 2-3 days. Usually, they disappear fast and your guests will ask for more. I would not recommend freezing these macarons.
This happens if macaron shells do not rest enough before baking.
There are many reasons for that. The most common are unstable meringue, incorrect folding technique, or wrong oven temperature.
Macaron shells are made of almond flour, egg whites, and sugar, which make them naturally gluten-free. However, you have to fill them with gluten-free filling as well, like ganache, buttercream, cream cheese, or jam. Make sure the topping for macarons is also gluten-free.
If you make these Prosciutto Macarons, please tag me on social media and make sure to leave a rating below. I would love to see your creations!
Recipe
Prosciutto Macarons
Equipment
- 1 Food processor
- 1 stand mixer or electric hand mixer
- 1 spatula
- 2 pastry bag
- 2 baking mat
- 2 baking sheet pan
Ingredients
Macaron Shells
- 125 gr almond flour (1 cup)
- 150 gr powdered sugar (1 1/4 cup)
- 100 gr egg whites room temperature (from 3 large eggs)
- 100 gr white granulated sugar (1/2 cup)
- 1 gr brown food coloring
Cream Cheese Filling
- 226 gr Philadelphia cream cheese (1 pack)
- 5 gr Smoked paprika (1 teaspoon)
- 200 gr Prosciutto
- 50 gr Scallions
Instructions
How to make Macaron Shells
- In the mixing bowl, sift together almond flour and powdered sugar. Set aside.
- In the mixing bowl of a stand mixer, add room-temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at a time. Add food coloring.
- Increase speed to medium-high and whip until glossy and medium peaks. This will take 10-15 minutes.
- Add dry ingredients into the meringue and start folding the butter. The batter is ready when you can make a figure 8 with a spatula, or it flows “like lava.”
- Transfer macaronage into a pastry bag with a round tip.
- Pipe macaron shells on the baking mat.
- Top the baking sheet pan with pipped macaron shells a few times. Let shells rest on the countertop until no batter sticks to your finger when you touch it.
- Bake macaron shells in the preheated oven to 275oF (134oC) -300oF (150oC) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.
- Remove baked macaron shells from the oven and let it cool on the baking mat with a baking sheet pan. When shells are cooled completely, remove them from the baking mat and pair them with similar sizes.
How to make Cream Cheese Filling
- In a food processor, pulse a few times cream cheese and smoked paprika until creamy spread.
- Or, in the mixing bowl, combine room-temperature cream cheese and smoked paprika. Mix well with a fork or spatula.
- Transfer the cream cheese mixture into a pastry bag and fill one macaron shell.
- Top with a piece of prosciutto and decorate with scallions.
Marina, What color dye did you use to color the macaron shells for these savory macarons and the smoked salmon ones?
ProGel Chestnut.