Savory Salmon and Dill Macarons
Category: Appetizers
Servings: 30 pieces
These savory salmon and dill macaron bites are an elegant and delicious twist on the classic French macaron. Perfect as an appetizer or finger food for any occasion, these delicate almond-based cookies are filled with a rich and creamy smoked salmon and robiola filling, lightly seasoned with fresh dill for a refreshing, aromatic touch.
Ingredients
| Ingredient | Quantity |
|---|---|
| Egg whites | 50g |
| Almond flour | 50g |
| Powdered sugar | 100g |
| Water | 50g |
| Granulated sugar | 100g |
| Dried dill | 1 teaspoon |
| Fine salt | To taste |
| Ground black pepper | To taste |
| Smoked salmon fillet | 200g |
| Robiola cheese | 200g |
| Fresh dill (for the filling) | A pinch |
Instructions
For the Macaron Shells:
- Start by preparing the macaron shells. Sift the almond flour into a large mixing bowl. Add the fine salt and dried dill, and mix them together.
- In a separate bowl, separate the egg whites from the yolks. Place the egg whites in a stand mixer and begin beating at medium speed.
- While the egg whites are whipping, take a saucepan and combine the granulated sugar and water. Heat the mixture until it dissolves and becomes a syrup. Gradually add this syrup to the egg whites, continuing to beat them until stiff peaks form and the mixture cools.
- Gently fold the sifted dry ingredients (almond flour, salt, and dill) into the whipped egg whites, using a spatula and incorporating the ingredients with a careful, downward motion to maintain the airy texture of the egg whites.
- Transfer the macaron batter into a piping bag fitted with a 12mm plain nozzle. On a baking sheet lined with parchment paper, pipe out small discs of dough, about 3 cm in diameter.
- Let the macaron discs sit at room temperature for about 30 minutes, allowing a skin to form on top. This will help them develop a smooth and shiny surface when baked.
- Preheat the oven to 150ยฐC (300ยฐF). Once the macaron shells are ready, bake them in the preheated oven for about 12-15 minutes. The shells should come off the parchment paper easily once theyโre done.
For the Filling:
- While the macarons are baking, prepare the savory filling. Take the smoked salmon fillet and chop it roughly. Place the chopped salmon into a food processor.
- Add the robiola cheese, season with salt and black pepper, and pulse until smooth, creating a creamy and dense salmon mousse.
- Finely chop the fresh dill and add it to the salmon mixture. Stir well to combine, ensuring the dill is evenly distributed throughout.
- Transfer the salmon filling into a piping bag for easy assembly.
Assemble the Macarons:
- Once the macaron shells are fully cooled, pipe a generous amount of the salmon and dill mousse onto the flat side of one macaron shell.
- Top with another macaron shell, pressing down gently to sandwich the filling between them.
- Repeat this process until all the macaron shells and filling have been used.
Serve and Enjoy:
These savory salmon and dill macaron bites are now ready to serve! Enjoy them as an elegant appetizer at your next gathering, or indulge in their delicate flavor at any special occasion.
Tips for Success:
- Egg Whites: For best results, make sure your egg whites are at room temperature before whipping. This helps achieve maximum volume and stiff peaks.
- Filling Variations: You can easily substitute the smoked salmon with another type of fish, like trout or mackerel, for a unique twist. Adding a bit of lemon zest to the filling will bring a fresh, tangy flavor that pairs beautifully with the dill.
- Almond Flour: Make sure to sift the almond flour well to avoid any lumps, ensuring smooth and delicate macaron shells.
These savory macaron bites combine the best of French pastry techniques with delightful, rich flavors, making them a memorable treat for your guests!
