Salmon macarons

Preparation/cooking time: ca. 35m + Bake: ca. 18m

For 30 Stück

Nutritional Information

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


  • 2 pinch baking powder
  • 100 g shelled ground almonds
  • 3 g icing sugar
  • 1 pinch chilli powder
  • 1 pinch salt
  • 2 fresh egg whites
  • 100 g smoked salmon
  • 100 g cream cheese with horseradish (z.B. Cantadou)
  • 100 g low-fat quark
  • 20 g cress
  • 1 lemon, heiss abgespült, trocken getupft, abgeriebene Schale, 1 EL Saft

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  • 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.
  • 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.

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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