Prosciutto Macarons
If you follow my blog for a while now, you know that I like to make Savory macarons. Smoked salmon macarons recipe recieved many reviews and discussions. Today I am sharing prosciutto macarons recipe. These prosciutto macarons are made with cream cheese and smoked puprika filling and topped with delicious prosciutto and decorated with scallions. Your guests will be impressed!
Why savory macarons are popular?
- Savory macarons could be served as 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 macarons shells that are not “perfect” after baking (no feet, cracked or lopsided). That’s not a problem. Flip them over and fill with savory filling. Serve as appetizer at the party. Everyone will be impressed with your food!
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How to make Prosciutto macarons
Make macaron shells. This coould be done a few days before assembling macarons. Check recipes how to make macaron shells below. Store baked macaron shells in the air-tight container on the countertop. Do not keep in refregirator.
Prepare cream cheese filling. You can do this ahead of time too. Keep this filling in the refregirator in air-tight container.
Assemble macarons. You can cut prosciutto and get scallions ready also before assembling macarons.
For macarons shells check here
French meringue or Italian meringue macarons shells with detailed instructions.
Ingredients for prosciutto macarons filling:
- Philadelphia cream cheese
- Smoked paprika
- Prosciutto
- Scallions
How to make filling for prosciutto 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 fork or spatula.
Tip from Marina: if cream cheese filling looks runny, place in the refrigerator to cool, until pipping condition.
Transfer cream cheese mixture into pipping bag and fill one macaron shell. Top with 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 pipping bag, use Ziploc bag. You can also use spoon or knife to fill macaron shells.
How to store Prosciutto macarons
Store filled macarons shells in 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.
If you make these Prosciutto macarons, please tag me on the social media and make sure to leave a rating down below. I would love to see your creations!
Check also another recipes you may like:
- Tomato macarons
- Beetroot Macarons
- Meringue roulade with berries
- Piece of pie crust recipe
- Chocolate covered strawberries
- Eclair recipe
Prosciutto Macarons
Equipment
- 1 Food processor
Ingredients
- 226 gr Philadelphia cream cheese (1 pack)
- 5 gr Smoked paprika (1 teaspoon)
- 200 gr Prosciutto
- 50 gr Scallions
Instructions
- 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 fork or spatula.
- Transfer cream cheese mixture into pipping bag and fill one macaron shell.
- Top with piece of prosciutto and decorate with scallions.