Smoked Salmon Macarons
Smoked Salmon Macarons are made with a 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
- 150 gr powdered sugar
- 100 gr egg whites room temperature
- 100 gr white granulated sugar
- 1 gr brown food coloring
Cream Cheese Filling
- 226 gr Philadelphia cream cheese
- 113 gr unsalted butter
- 100 gr smoked salmon
- 5 gr smoked paprika powder
- 5 gr chopped fresh dill
- 10 gr 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 to the meringue and start folding in the butter. The batter is ready when you can make a figure 8 with a spatula, or it flows “like lava”.
- Transfer the macaronage into a pastry bag with a round tip.
- Pipe macaron shells onto the baking mat.
- Top the baking sheet pan with pipped 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 the preheated oven at 275°F (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 them cool on the baking mat on a baking sheet pan. When the shells are cooled completely cooled, 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 the 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
