Smoked Salmon and Sesame Macarons
Savory black-sesame macaron shells filled with smoked salmon crème fraîche.
Ingredients
| 2 1/2 + 2 cups + tbsp | Powdered sugar | |
| 2 | Almond flour | |
| 1 tbsp | 15 ml | Ground black sesame seed (plus ginger powder and whole seeds for decoration) |
| 7 | Large egg whites | |
| 1/3 + 2 cup + tbsp | Granulated sugar | |
| 60 g | Puréed smoked salmon | |
| 120 g | Smoked salmon (for crème fraîche) | |
| 2 tsp | 10 ml | Puréed shallot |
| 1 tbsp | 15 ml | Fresh lemon juice |
| 6 tbsp | 90 ml | Crème fraîche (or Philadelphia) |
| — | Freshly ground black pepper and salt |
Instructions
Smoked-Salmon Crème Fraîche filling:
- Blend the salmon, shallot and lemon juice, add the cream and stir well.
Method (shells):
- Mix the powdered sugar, black sesame and almond flour very well in a food processor. Sift 21 times. Make the shells with French meringue.
- Just before sandwiching, make the salmon cream: Place the salmon on one shell (about 1/4 tsp for each sweet). Put the French cream on top of the salmon, about 1/2 tsp.