Salmon macarons

Salmon macarons

Total: 53 Min. | Active: 35 Min.
Nutritional value / piece: 54 kcal
, Fat: 3 g
, Carbohydrate: 4 g
, Protein: 2 g


30 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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80 g icing sugar
100 g shelled ground almonds
2 pinches baking powder
1 pinch chilli powder
2 fresh egg whites
1 pinch salt
3 tbsp icing sugar
a little dried flowers


100 g smoked salmon
100 g cream cheese with horseradish (e.g. Cantadou)
100 g half-fat quark
1 lemon, rinsed with hot water, dabbed dry; use grated zest and 1 tbsp of juice
20 g cress
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How it's done


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.


Bake for approx. 18 mins. in a convection oven preheated to 130°C. Remove from the oven, leave to 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 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.


Beating egg whites

Beating egg whites

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