Every time I think I’ve made my last set of macarons, I come up with some new and interesting flavor that I can’t resist experimenting with. This is probably a good thing, because when it comes to macaron making it’s always a good idea to keep your skills up. It took me months to create my first normal looking macarons and the last thing I want to do is forget all those skills I worked so hard to build!
Smoked Salmon Macarons are an unexpected twist on this classic French sandwich cookie. This time, these elegant shells are filled with a smoked salmon mousse made of Boursin cheese, smoked salmon, and a generous squeeze of lemon juice. This is a savory filling, the type you would typically find in a tea sandwich or even on top of a bagel. While the macaron shell remains sweet, the filling provides salty contrast in each crunchy and chewy bite.
These macarons are perfect for an afternoon tea, bridal shower, or even as a fancy starter for a dinner party. Dress them up with fresh or dried herbs like chives and dill for a pretty finish. Simply mix the herbs into the filling or even just scatter them on top of the shells just after piping them out.
If you are a person who loves the combination of sweet and salty these are the treat for you. A grassy Chinese or Japanese green tea would be delicious with these Smoked Salmon Macarons. The vegetal tasting green tea brew will help all the fresh lemon and herb flavors to shine bright.
Just when you thought you’d tasted the most unique flavors of French Macarons, here’s one more to try that you probably won’t spot in the pastry case of your local pâtisserie! Happy Friday and Bon Appétit!
Smoked Salmon French Macarons
Makes 35 macaron sandwiches.
dried chives or dill
4 oz smoked salmon
5 oz package Boursin cheese, at room temperature
2 Tbsp lemon juice
1/2 oz fresh chives or dill, finely chopped
black pepper to taste
piping bag fitted with #847 star tip
1.) Make the macaron shells (without the green tea powder). If you’d like to decorate the tops of the shells with herbs, scatter them on just after piping out the macarons in step 8. After baking, match shells into pairs based on size and shape. Set the shells aside to cool.
2.) Make the filling by placing the smoked salmon, cheese, lemon juice, and pepper into a food processor and processing until everything is evenly mixed. Mix in the chopped herbs gently with a rubber spatula.
3.) Place the smoked salmon cheese filling into the piping bag. Fill one macaron shell from each pair with a 2 tsp dollop of the filling, then top with the other matching macaron shell.
4.) Ideally, let the macarons set in the fridge in a covered container for a few hours before serving. This way, the flavors of the filling have a chance to meld with the shells.