Smoked Salmon Macarons
Smoked Salmon Macarons are made with cream cheese filling. These savory macarons could be an elegant addition to a cocktail party.
Servings: 30 macarons
Calories: 115kcal
Equipment
- 1 Food processor
- 1 stand mixer or electric hand mixer
- 1 spatula
- 2 pastry bag
- 2 baking mat
- 2 baking sheet tray
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 (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
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
- 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 a creamy consistency.
- Add smoked salmon, paprika, chopped dill, and chopped capers. On the low speed, blend all ingredients.
- 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 a Wilton 4B pipping tip.
- Pipe a generous amount on one macaron shell.
- Decorate with capers, scallions, dill, and a small piece of smoked salmon.
- Serve immediately.
Notes
Get all ingredients and tools ready before baking.
Nutrition
Serving: 1macaron | Calories: 115kcal | Carbohydrates: 10g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 89mg | Potassium: 27mg | Fiber: 1g | Sugar: 9g | Vitamin A: 294IU | Vitamin C: 0.2mg | Calcium: 19mg | Iron: 0.3mg
