Description
Des macarons salés raffinés, alliant la douceur des coques à une garniture savoureuse de saumon fumé et de fromage frais. Parfaits pour des apéritifs élégants ou des réceptions festives.
Ingredients
Scale
For the Macaron Shells:
- 150 g poudre d’amandes
- 150 g sucre glace
- 2 blancs d’œufs (environ 70 g)
- 150 g sucre en poudre
- 50 ml d’eau
- Colorant alimentaire (orange ou rose, optionnel)
For the Filling:
- 200 g fromage frais (type cream cheese)
- 150 g saumon fumé, haché finement
- 1 cuillère à soupe de jus de citron
- 1 cuillère à soupe d’aneth frais, haché
- Poivre au goût
Instructions
- Prepare the Macaron Shells:
- Sift almond flour and powdered sugar.
- Prepare Italian meringue by boiling water and sugar to 118°C, then pouring the syrup over whipped egg whites while beating until glossy.
- Fold the meringue into the almond mixture and macaronnage until the batter is smooth and flows like a ribbon.
- Pipe circles onto baking paper, rest 30–60 minutes, then bake at 150°C for 12–15 minutes. Cool completely.
- Make the Filling:
- Mix cream cheese, finely chopped smoked salmon, lemon juice, and fresh dill. Season with pepper.
- Assemble the Macarons:
- Pipe a dollop of filling onto one shell, then sandwich with another. Press gently. Refrigerate for 24 hours for best flavor.
Notes
- Resting the macarons (croûtage) before baking is essential for smooth shells.
- Use gel or powdered food coloring to avoid altering batter consistency.
- Refrigerate the macarons for 24 hours for an enhanced flavor and texture.