INGREDIENTS:
FOR THE MACARON SHELLS
FOR THE MACARON SHELLS
- 85 grams egg whites
- 1 tsp meringue powder
- Pinch of cream of tartar
- 90g granulated sugar
- 35 ml water
- 100g icing sugar, sifted
- 100g almond meal, sifted
- 1 Tbsp finely sliced chive
- 1 Tbsp gold leaf, broken up
- FOR THE MACARON FILLING
- 4 oz smoked salmon
- 5 oz cream cheese
- 2 Tbsp lemon juice
DIRECTIONS:
FOR THE MACARON SHELLS
FOR THE MACARON SHELLS
- Separate egg whites into two bowls, one with 60g and the other with 25g.
- Place sugar and water in a small saucepan attached with a candy thermometer. Heat over medium until mixture reaches 240F. Do not stir in order to avoid crystallization.
- Add meringue powder and cream of tartar to the bowl with 60g egg whites.
- Using an electric mixer beat egg white mixture until frothy.
- Slowly pour the hot sugar mixture into the frothy egg whites and continue to beat until soft peaks.
- Mix remaining egg whites with almond meal and icing sugar. Fold into the meringue mixture.
- Place batter in a piping bag fit tied with ½ inch round piping tip.
- Pipe out macaron on parchment lined baking tray using a macaron template.
- Lift trays a few inches off counter and slam down. Repeat 2 more times.
- Allow macaron to dry for 30 min on counter. Preheat oven to 280F
- Place macaron in oven for 13-15 minutes once dry to touch. You should be able to touch macaron without batter sticking to your finger.
- Sprinkle chive and gold leaf over macaron.
- Let macaron cool completely.
- Place ingredients in a food processor and pulse until mixture is smooth.
- Transfer mixture to a piping bag fitted with a star tip.
- Pipe 2 teaspoons onto half the shells and top with remaining shells.
