What? Macarons and Salmon?. Yes, you read that correctly, Macarons with smoked Salmon filling, this time this salée variety of macarons are filled with a savoury stuffing.
Are they tasty?
I never would have thought of using the salmon as the filling for the macarons, but you are going to love these elegant bites, the combination of the sweet shells and the intensely savoury filling really works.
The smoked salmon filling in this recipe is just perfect, you don’t want the shell sweetener to take over, but you can still try other fillings like Avocado, tuna mousse or chicken mousse.
But I’ve never made Macaron?
If you are brand new to making the macarons and need to know the basics like:
When can you add the food colouring? or How long does it take to Macaronage?, I’ve got you covered.
This book French Macarons for beginners (click here) has Answered for Almost All Your Questions of anything that could go wrong, the techniques to master, and the potential pitfalls to avoid.
So for those of you who may have had a bit of trouble with macarons and are aiming to master these elegant babies, I recommend you to purchase this step by step book with simple easy instructions (click here).
Macarons with Smoked Salmon
Ingredients
For the Macaron
- 130 g Icing Sugar 1 Cup
- 140 g Ground Almond 1 1/2 Cups
- 100 g Egg White 3 Medium Size
- 60 g Castor Sugar 1/3 Cup
- Pinch of Salt
- Dried Herbs To add on top of Macarons
For the Smoked Salmon Mousse
- 150 g Smoked Salmon
- 75 g Ricotta Cheese
- 75 ml Whipping Cream
- 1 tbsp Lemon Juice
- 1 tsp Mustard
- 1 tbsp Basil or Parsley Chopped
- Salt and Pepper
Instructions
For the Macaron
- Grind the icing sugar and almond powder together in your food processor, stopping to break up any caking as needed, until finely ground but not at all oily. Sift through a sieve into a bowl.
- In a clean bowl add the room temperature egg whites, using an electric mixer, beat egg whites with a pinch of salt on medium speed for about one minute, until they look like frothy soap. Gradually add granulated sugar. Continue to beat until the egg whites stiff peaks form and should be bright white, and glossy.
- Begin folding in the half of the dry Mixture. Be careful to add the remaining dry mixture and fold gently.
- Keep folding gently, it should look like flowing lava, and be able to fall into a figure eight without breaking.
- Place the Final mixture in a piping bag fitted with a wide, round tip. Pipe four centimetre round macarons onto a Baking Paper (this should be glued down with dabs of batter), leaving space between each one the macarons will spread and flatten a little.
- Tap on the counter several times to release air bubbles, you can use a toothpick to poke any air bubbles trapped in the batter.
- Sprinkle dried herbs on a few of the macarons and set aside for 30 minutes to one hour, until they dry out and are no longer sticky to the touch.
- Preheat oven to 300F (150C - 2 Gas Mark) and bake for 10-15 minutes, until puffy. The finished product should be crispy on the outside and soft on the inside. Allow cooling completely before removing from the baking paper.
For the Smoked Salmon Mousse
- Process the smoked salmon, lemon juice and mustard together in the food processor. In another bowl add ricotta cheese, chopped basil, pepper and salt and mix everything using a mixer. Add whipping cream and beat until it is smooth and fluffy. Add in the smoked salmon mixture and continue mixing until the mousse is smooth and creamy. Refrigerate the mousse until ready to use.
For Assembly
- Place salmon mousse in a piping bag fitted with a small star tip. Pipe your filling onto the back of half the macaron shell and top with a second macaron shell to create a perfect little sandwich, and repeat.