Orange, Lemon and Smoked Salmon
A macaron duo: sweet orange and lemon shells with a poppy-seed buttercream, and savory red shells filled with a smoked salmon cream cheese.
Ingredients
| 130 g | almond flour | |
| 125 g | powdered sugar | |
| 100 g | granulated sugar | |
| 100 g | egg whites | |
| — | food coloring | |
| 50 g | unsalted butter | |
| 150 g | powdered sugar | |
| 50 ml | liquid cream | |
| 5 ml | orange essence | |
| 1 | grated orange zest | |
| 50 g | finely ground pistachios | |
| 5 ml | lemon essence | |
| 1 | finely ground lemon zest | |
| 20 g | poppy seeds | |
| 65 g | almond flour (spicy shells) | |
| 60 g | powdered sugar (spicy shells) | |
| 45 g | granulated sugar (spicy shells) | |
| 50 g | egg whites (spicy shells) | |
| 5 tsp | 25 ml | salt |
| 100 g | smoked salmon | |
| — | pureed fresh dill | |
| 1 tsp | 5 ml | lemon pepper |
| 5 ml | lemon juice | |
| 100 g | cream cheese |
Instructions
Sweet shells:
- Divide the mixture in two and color one orange and the other yellow.
Sweet filling:
- Whip the butter into a cream and add the powdered sugar. Whip well.
- Add the cream a little at a time. Try not to spoil the consistency of the cream.
- Divide the mixture in two. For the orange cream add the orange essence and half the pistachios. For the lemon cream add the lemon essence and the sesame.
- Put the respective cream on the shells of the respective color.
Spicy shells:
- Color them red.
Spicy filling:
- Gently break up the salmon and mix it with the cream cheese.
- Add black pepper, lemon juice and dill.