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Salmon macarons
35 m active | 53 m total
Nutrition facts per serving:
  • Energy in kcal about 54
  • Fat about 3g
  • Carbohydrates about 4g
  • Protein about 2g
This is needed
This is needed for 30 piece
  • 100 g shelled ground almonds
  • 3 tbsp icing sugar
  • 2 pinches baking powder
  • 1 pinch chilli powder
  • 2 fresh egg white
  • 1 pinch salt
  • a little dried flowers
  • 100 g smoked salmon
  • 100 g cream cheese with horseradish (e.g. Cantadou)
  • 100 g half-fat quark
  • 1 lemons, rinsed with hot water, dabbed dry; use grated zest and 1 tbsp of juice
  • 20 g cress
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And that's how it's done
And that's how it's done
In a food processor, finely grind the icing sugar, almonds, baking powder and chilli powder, in batches. Beat the egg whites with the salt until stiff. Add the icing sugar and continue beating until the egg whites turn glossy. Sieve the almond mixture over the egg whites and carefully stir in. Spoon the mixture into a piping bag with a smooth nozzle (approx. 9 mm in diameter), pipe around 60 small blobs (each approx. 2½ cm in diameter) onto two baking trays lined with baking paper. Flatten the peaks a little with a wet finger. Scatter over the petals.
Bake for approx. 18 mins. in a convection oven preheated to 130°C. Remove from the oven, leave to cool on a cooling rack.
Finely slice the salmon and mix with the cream cheese, quark, lemon juice and zest. Spoon the mixture into a piping bag with a smooth nozzle (approx. 9 mm in diameter). Turn over half the macarons, pipe a little filling onto them, top with a little cress, then place a second macaron on top and gently press together.