Pepper and Smoked Salmon Macarons
Savory macarons with a black-pepper almond shell and a smoked salmon cream cheese filling.
Ingredients
| 200 g | almond flour (shell base) | |
| 100 g | powdered sugar | |
| 60 g | egg whites | |
| — | freshly ground black pepper | |
| — | salt for sprinkling | |
| 150 g | granulated sugar (Italian meringue) | |
| 60 g | water | |
| 60 g | egg whites (Italian meringue) | |
| 200 g | cream cheese (filling) | |
| 1 tsp | 5 ml | lemon juice |
| 1 tsp | 5 ml | pureed dill |
| 1/2 tsp | 2.5 ml | lemon zest |
| — | freshly ground black pepper and salt | |
| 100 g | smoked salmon |
Instructions
- Make the macaron shells (using the base and Italian meringue) and sprinkle them with black pepper.
For the filling: 2. Beat everything together except the salmon. 3. On a shell place a piece of salmon and top it with the cream.