The traditional French pastry is given a flavorful makeover with these Smoked Salmon Macarons. The delicate almond shells are the ideal appetizer for any occasion because of their creamy filling of smoked salmon and cream cheese.
Ingredients: 120g almond flour. 200g powdered sugar. 3 large egg whites. 40g granulated sugar. 100g smoked salmon. 50g cream cheese. 1 tsp lemon juice. 1 tsp fresh dill, chopped. Salt and pepper to taste.
Instructions: Prepare a baking sheet with parchment paper or a silicone mat. In a food processor, combine almond flour and powdered sugar. Pulse until well combined and fine in texture. Sift the mixture into a bowl to remove any lumps. Set aside. In a separate bowl, beat the egg whites until they start to foam. Gradually add granulated sugar while continuing to beat. Beat until stiff peaks form. Gently fold the almond flour mixture into the egg white mixture until fully incorporated. Be careful not to overmix. The batter should be thick and smooth. Transfer the macaron batter into a piping bag fitted with a round tip. Pipe small rounds onto the prepared baking sheet, leaving space between each one. Tap the baking sheet on the counter to remove air bubbles. Let the macarons sit at room temperature for about 30 minutes to form a skin on the surface. Preheat your oven to 300F 150C. Bake the macarons for 15-18 minutes or until they have risen and have firm tops. Remove from the oven and let them cool completely on the baking sheet. In a small bowl, mix smoked salmon, cream cheese, lemon juice, fresh dill, salt, and pepper until well combined. Adjust seasoning to taste. Once the macarons are cool, spread a small amount of the smoked salmon mixture on the flat side of one macaron and sandwich it with another. Repeat with the remaining macarons and filling. Chill the macarons in the refrigerator for about an hour to let the flavors meld. Serve and enjoy your delicious Smoked Salmon Macarons!
Prep Time: 30 minutes
Cook Time: 18 minutes
arquitectura con mangas
