Salmon macarons

Total time: 53m
Preparation Time: 35m

For 30 piece

Nutritional Information

Contains 54 Kcal, 2g Protein, 4g Carbohydrates, 3g Fat


  • Macarons
  • 100 g shelled ground almonds
  • 3 tbsp icing sugar
  • 2 pinches baking powder
  • 1 pinch chilli powder
  • 2 fresh egg white
  • 1 pinch salt
  • a little dried flowers
  • Filling
  • 100 g smoked salmon
  • 100 g cream cheese with horseradish (e.g. Cantadou)
  • 100 g half-fat quark
  • 1 lemons, rinsed with hot water, dabbed dry; use grated zest and 1 tbsp of juice
  • 20 g cress

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  • Macarons

    In a food processor, finely grind the icing sugar, almonds, baking powder and chilli powder, in batches. Beat the egg whites with the salt until stiff. Add the icing sugar and continue beating until the egg whites turn glossy. Sieve the almond mixture over the egg whites and carefully stir in. Spoon the mixture into a piping bag with a smooth nozzle (approx. 9 mm in diameter), pipe around 60 small blobs (each approx. 2½ cm in diameter) onto two baking trays lined with baking paper. Flatten the peaks a little with a wet finger. Scatter over the petals.
  • Baking

    Bake for approx. 18 mins. in a convection oven preheated to 130°C. Remove from the oven, leave to cool on a cooling rack.
  • Filling

    Finely slice the salmon and mix with the cream cheese, quark, lemon juice and zest. Spoon the mixture into a piping bag with a smooth nozzle (approx. 9 mm in diameter). Turn over half the macarons, pipe a little filling onto them, top with a little cress, then place a second macaron on top and gently press together.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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