Salmon Macarons

Total time: 53m
Preparation Time: 35m

For 30 pieces

Nutritional Information

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


  • Macarons
  • 3 tbsp. icing sugar
  • 100 g shelled ground almonds
  • 2 pinches baking powder
  • 1 pinch chili powder
  • 2 fresh egg whites
  • 1 pinch salt
  • a little getrocknete Blüten
  • Filling
  • 100 g smoked salmon
  • 100 g cream cheese with horseradish (e.g. Cantadou)
  • 100 g low-fat quark
  • 1 lemon, heiss abgespült, trocken getupft, abgeriebene Schale, 1 EL Saft
  • 20 g watercress

View these products


  • Macarons

    Using a cutter, finely grind the icing sugar, almonds, baking powder and chilli powder, in portions. Beat the egg whites with the salt until stiff. Add the icing sugar and continue beating until the egg whites turn glossy. Sieve over the almond mixture and carefully stir in. Spoon the mixture into a piping bag with a smooth nozzle (approx. 9 mm Ø), pipe around 60 small blobs (each approx. 2½ cm Ø) onto two baking trays lined with baking paper. Flatten the peaks a little with a wet finger. Scatter over the petals. Bake for approx. 18 minutes in a convection oven preheated to 130°C c. Remove from the oven, 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 Ø). Turn over half the macaroons, pipe a little filling onto them, top with a little cress, then place a second macaroon on top and gently press together.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

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.

Recommended Wines

View all recommended wines

Are you looking for another recipe?

Over 600 delicious recipes on coop@home