Hello my friends!
If you want to up your game when receiving friends for dinner, this recipe is for you!
Please give a round of applause to my smoked salmon macarons!!
Let’s see the receipe, Chef!
Smoked Salmon Macarons
( Vote !)
Loading...Ingredients
- Macaron shells
- 70 g egg whites (2 egg whites)
- 90 g sifted almond powder
- 90 g sifter icing sugar
- 90 g caster sugar
- 26 g water
- Smoked salmon dip
- 125 g cream cheese
- 50 g smoked salmon
- 1/4 tsp paprika
- 1/4 tsp ground ginger
- Pepper
- 2 tbsp lemon juice
- 3 dill stalks
- 2 tsp trout eggs
Instructions
Macaron shells
Mix the almond powder, icing sugar, icing color and 35 g egg whites in a large bowl. You should get a very compact mixture.
Start whisking the remaining egg whites at speed vitesse 4 on a scale from 1 to 6.
In the meantime boil the water and caster sugar. When the syrup reaches 118 degrees (or when you have littles bubbles all over the surface), pour it gently on the egg whites while whisking.
Keep on whisking until the mixture gets below 50 degrees (you should be able to place your hands against the bowl without burning them).
Add a large tablespoon of this meringue to your almond batter and mix with the spatula.
Add 1/3 of the meringue and mix with the spatula.
Add another thrid of meringue and mix.
Add the last third and mix.
Mix gently until the batter surface flattens when you stop mixing. Be carefull, if you mix to much you won't get the right result after baking.
Pipe 8 shells of 8 cm and 8 shells of 4 cm on a baking paper sheet.
Leave to dry 30 minutes.
Preheat your oven at 160 degrees.
Bake the shells 18 minutes.
Smoked salmon dip
Place the cream cheese, smoked salmon cut in cubes, paprika, ground ginger and pepper in a bowl. Combine.
Add the lemon juice and the chopped dill stalks. Combine.
Add the egg trouts and combine.
Assembly
Pour a teaspoon of smoked salmon dip on half of the shells, cover with the other shells.
Set aside in your fridge for 30 to 45 minutes before serving.
No Comments