Prosciutto Macarons

4.80 from 5 votes

These savory Prosciutto Macarons are made with cream cheese and smoked paprika filling. Topped with prosciutto and decorated with scallions.

Prep Time45

Cook Time30

Total Time1 15

Course: Appetizer

Cuisine: American

Diet: Gluten Free

Servings: macaron shells

Calories: 113kcal

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 to the meringue and start folding in the batter. 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 piped macaron shells a few times. Let the shells rest on the countertop until no batter sticks to your finger when you touch it.
Bake macaron shells in a preheated oven at 275°F (134 °C) to 300°F (150 °C) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.
Remove baked macaron shells from the oven and let them 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 shells of similar sizes.

In a food processor, pulse a few times the cream cheese and smoked paprika until a 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.

Get all ingredients and tools ready before making this recipe.

Measure all ingredients by weight using a kitchen scale.