Smoked Salmon Macarons
Smoked salmon macarons are made with cream cheese filling. These savory macarons could be elegant addition to cocktail party.
Servings 45 macarons
Equipment
- 1 Food processor
Ingredients
- 226 gr (1 pack) Philadelphia cream cheese
- 113 gr (1 stick) unsalted butter
- 100 gr smoked salmon
- 5 gr (1 teastppon) smoked paprika powder
- 5 gr (1 Tablespon) chopped fresh dill
- 10 gr (1 Tablesppon) chopped capers
Instructions
- Cut smoked salmon into small pieces.
- In a food processor, combine cream cheese and unsalted butter. Pulse for a few seconds, or until it creates creamy consistency.
- Add smoked salmon, paprika, chopped dill and chopped capers. On the low-speed blend all ingredients together.
- Place mixture in the bowl and refrigerate for at least 30 minutes to chill and firm.
- Transfer the smoked salmon filling to a pastry bag with Wilton 4B pipping tip.
- Pipe generous amount on one macaron shell.
- Decorate with capers, scallions, dill, and small piece of smoked salmon.
- Serve immediately.