Salmon macaroons recipe
Ingredients
- 250g ground almonds
- 250g icing sugar
- 180g egg whites
- 250g caster sugar
- 7.5cl water
- 300g smoked salmon
- 1 bunch chives
- 150g whipped cream
- 300g soft goat’s cheese
Preparation
Boil the sugar in the water to 118°.
Pour over 90 g beaten egg whites and beat until the mixture is luke warm.
Mix together the ground almonds and the icing sugar.
Pour 90 g of egg whites over the almond and sugar mixture then fold in the egg white mixture.
Lay the macaroons on a baking tray lined with greaseproof paper and bake at 150°C for about 14min.
Leave to cool before removing the macaroons.
Make a cream with whipping cream and goat’s cheese.
Add the chives and the small cubes of smoked salmon.
Build up the macaroons by adding the cream onto the base and closing with a macaroon on top.
Thanks :
Recipe made by Mickey Bourdillat, master chef of Le Matafan from Chamonix.
Wine suggestion
The chef's trick
To facilitate the cooking of the shells, leave the macaroons to "crust" for 10 minutes in the air. And for other pleasures, this macaroon can be made with foie gras and onion jam.