Delicious fancy and elegant macaron filled with delicious smoked salmon mousse.
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time1 hourhr
Course: Appetizer
Servings: 34Macarons
Author: Merjana
Ingredients
For the Macaron
130gIcing Sugar1 Cup
140gGround Almond1 1/2 Cups
100gEgg White3 Medium Size
60gCastor Sugar1/3 Cup
Pinch of Salt
Dried HerbsTo add on top of Macarons
For the Smoked Salmon Mousse
150gSmoked Salmon
75gRicotta Cheese
75mlWhipping Cream
1tbspLemon Juice
1tspMustard
1tbspBasil or ParsleyChopped
Salt and Pepper
Instructions
For the Macaron
Grind the icing sugar and almond powder together in your food processor, stopping to break up any caking as needed, until finely ground but not at all oily. Sift through a sieve into a bowl.
In a clean bowl add the room temperature egg whites, using an electric mixer, beat egg whites with a pinch of salt on medium speed for about one minute, until they look like frothy soap. Gradually add granulated sugar. Continue to beat until the egg whites stiff peaks form and should be bright white, and glossy.
Begin folding in the half of the dry Mixture. Be careful to add the remaining dry mixture and fold gently.
Keep folding gently, it should look like flowing lava, and be able to fall into a figure eight without breaking.
Place the Final mixture in a piping bag fitted with a wide, round tip. Pipe four centimetre round macarons onto a Baking Paper (this should be glued down with dabs of batter), leaving space between each one the macarons will spread and flatten a little.
Tap on the counter several times to release air bubbles, you can use a toothpick to poke any air bubbles trapped in the batter.
Sprinkle dried herbs on a few of the macarons and set aside for 30 minutes to one hour, until they dry out and are no longer sticky to the touch.
Preheat oven to 300F (150C - 2 Gas Mark) and bake for 10-15 minutes, until puffy. The finished product should be crispy on the outside and soft on the inside. Allow cooling completely before removing from the baking paper.
For the Smoked Salmon Mousse
Process the smoked salmon, lemon juice and mustard together in the food processor. In another bowl add ricotta cheese, chopped basil, pepper and salt and mix everything using a mixer. Add whipping cream and beat until it is smooth and fluffy. Add in the smoked salmon mixture and continue mixing until the mousse is smooth and creamy. Refrigerate the mousse until ready to use.
For Assembly
Place salmon mousse in a piping bag fitted with a small star tip. Pipe your filling onto the back of half the macaron shell and top with a second macaron shell to create a perfect little sandwich, and repeat.