#savorymacarons

These pimento cheese macarons are a tasty take on the traditional French treat. The almond macaron shells are the perfect amount of crunchy to go with the tangy and creamy pimento cheese filling. They look beautiful and are one of a kind when added to a charcuterie platter or served as an appetizer at any time.

Ingredients: 150g almond flour. 150g powdered sugar. 110g egg whites aged, at room temperature. 40g granulated sugar. 1/2 cup pimento cheese spread. 1/4 cup cream cheese. 2 tablespoons mayonnaise. 1 teaspoon Worcestershire sauce. 1/4 teaspoon cayenne pepper. Salt and black pepper to taste. Fresh chives for garnish.

Instructions: Put parchment paper on a baking sheet and get it ready. Pulse the powdered sugar and almond flour together in a food processor until they are well mixed. Put the mix in a bowl and set it aside. In a different bowl, whip the egg whites that have been aged until they form stiff peaks. As you whip them, add the granulated sugar slowly. Mix the almond flour and sugar mixture slowly into the egg whites until you get a smooth batter. Be careful not to mix too much. Put the macaron batter into a piping bag, and then use the bag to pipe small rounds onto the baking sheet that has been prepared. Leave the macarons out at room temperature for half an hour to dry out. Start by heating the oven up to 300F 150C. For 15 to 18 minutes, or until they are easy to remove from the parchment paper, bake the macarons. Now take them out of the oven and let them cool down all the way. Put mayonnaise, Worcestershire sauce, cayenne pepper, salt, and black pepper in a bowl. Add the pimento cheese spread and mix it all together. Mix everything together well. Spread a lot of the pimento cheese mixture on one macaron shell's flat side, then put another shell between them. Put some fresh chives on top of your pimento cheese macarons and serve them. Have fun with your tasty macarons!

Prep Time: 45 minutes

Cook Time: 15-18

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