A refined twist on the classic French treat, these savory smoked salmon and cream cheese macarons offer a sophisticated flavor combination perfect for elegant gatherings. With crisp, delicate shells filled with tangy cream cheese and topped with silky smoked salmon, this appetizer is a standout at brunches, cocktail parties, or any special occasion.
Why You’ll Love This Recipe
These savory macarons are a delightful departure from their sweet counterparts, combining rich and creamy textures with a delicate crunch. They’re visually impressive, bursting with flavor, and versatile enough for upscale events or intimate dinners. The balance of lemon, dill, and smoked salmon provides a fresh, aromatic taste profile that complements the buttery almond shells beautifully.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Macaron Shells:
- almond flour
- powdered sugar
- egg whites, room temperature
- granulated sugar
- cream of tartar
- cracked black pepper, for garnish
For the Filling:
- cream cheese, softened
- sour cream or crème fraîche
- lemon juice
- fresh dill, chopped (plus extra for garnish)
- salt and pepper to taste
For the Assembly:
- high-quality smoked salmon, thinly sliced
Directions
- Line baking sheets with parchment paper. Sift almond flour and powdered sugar into a mixing bowl.
- In a separate bowl, whip egg whites and cream of tartar until foamy. Gradually add granulated sugar and beat until stiff peaks form.
- Fold the dry ingredients into the egg whites gently until the mixture flows in thick ribbons.
- Pipe the batter into small circles on the baking sheets. Tap trays on the counter to release air bubbles and sprinkle tops with cracked black pepper.
- Let macarons rest at room temperature for 30–40 minutes until they form a skin.
- Preheat oven to 300°F (150°C) and bake for 15–17 minutes.
- Let shells cool completely before handling.
- For the filling, combine cream cheese, sour cream, lemon juice, dill, salt, and pepper until smooth.
- Pipe a small amount of filling onto one macaron shell. Top with a folded slice of smoked salmon and sandwich with another shell.
- Garnish with a sprig of fresh dill and serve chilled.
Servings and timing
This recipe yields approximately 20 filled macarons.
Preparation time: 30 minutes
Resting time: 30–40 minutes
Baking time: 15–17 minutes
Total time: About 1 hour 30 minutes
Variations
- Herbed cheese twist: Add chives or tarragon to the cream cheese filling for added complexity.
- Wasabi cream: Replace sour cream with wasabi cream for a spicy edge.
- Beetroot shells: Add a small amount of beetroot powder to the shell for color and earthy undertones.
- Capers addition: Add a couple of capers to each filling for a briny contrast.
- Mini cucumber slices: Add a thin slice of cucumber for extra crunch and freshness.
Storage/reheating
Store assembled macarons in an airtight container in the refrigerator for up to 2 days. To maintain freshness, avoid storing them next to foods with strong odors. Do not reheat; serve cold or at room temperature. Shells can be made in advance and frozen (unfilled) for up to one month.
FAQs
How far in advance can I make these macarons?
You can prepare the shells up to one month in advance and freeze them. Assemble with filling and salmon the day of serving.
Can I use flavored cream cheese instead?
Yes, but avoid varieties that are too overpowering. Plain or herb-flavored cream cheese works best.
Are these gluten-free?
Yes, macarons are naturally gluten-free due to the use of almond flour.
Can I substitute the smoked salmon?
Yes, gravlax or even thin slices of prosciutto can be used, though the flavor profile will change.
How do I prevent my shells from cracking?
Ensure you rest them long enough to form a skin before baking and avoid overmixing the batter.
Can I make these without a piping bag?
You can use a plastic bag with a snipped corner, though the shape may be less precise.
What kind of smoked salmon should I use?
Choose high-quality cold-smoked salmon for the best texture and flavor.
Can I use a different herb besides dill?
Yes, fresh chives or tarragon are good alternatives.
How do I know when the macaron shells are done baking?
They should have formed feet and lift off the parchment cleanly when gently nudged.
Can I freeze the assembled macarons?
It is not recommended, as the smoked salmon and cream cheese may not thaw well.
Conclusion
Savory smoked salmon and cream cheese macarons offer an elegant and inventive take on a French classic. With their delicate appearance and bold flavors, they make a perfect gourmet appetizer for special occasions or as a sophisticated finger food. Whether you’re hosting a soirée or looking to impress your guests, this recipe adds a unique flair to any menu.
Print
Savory Smoked Salmon & Cream Cheese Macarons
- Prep Time: 30 minutes
- Cook Time: 17 minutes
- Total Time: 1 hour
- Yield: 20 macarons 1x
- Category: Appetizer
- Method: Baking
- Cuisine: French
Description
A refined twist on the classic French treat, these savory macarons are filled with silky cream cheese and delicately sliced smoked salmon—perfectly balanced with a hint of black pepper and topped with fresh dill for an elegant appetizer.
Ingredients
- 1 cup almond flour
- 1 1/2 cups powdered sugar
- 3 large egg whites, room temperature
- 1/4 cup granulated sugar
- Pinch of cream of tartar
- Cracked black pepper, for garnish
- 1/2 cup cream cheese, softened
- 1 tbsp sour cream or crème fraîche
- 1 tsp lemon juice
- 1 tbsp fresh dill, chopped (plus extra for garnish)
- Salt and pepper to taste
- 4 oz high-quality smoked salmon, thinly sliced
Instructions
- Line baking sheets with parchment paper. Sift almond flour and powdered sugar together in a bowl.
- In a separate bowl, beat egg whites and cream of tartar until foamy. Gradually add granulated sugar and whip until stiff peaks form.
- Gently fold in dry ingredients until batter flows in thick ribbons.
- Pipe small circles onto baking sheets. Tap sheets to release air bubbles. Sprinkle tops with cracked black pepper.
- Let rest at room temperature for 30–40 minutes until a skin forms. Preheat oven to 300°F (150°C).
- Bake for 15–17 minutes. Let cool completely before filling.
- For the filling, mix cream cheese, sour cream, lemon juice, dill, salt, and pepper until smooth.
- Pipe a dollop of filling onto one shell, top with a folded slice of smoked salmon, then sandwich with another shell.
- Garnish with a tiny sprig of dill and serve chilled.
Notes
- Ensure egg whites are at room temperature for best volume.
- Do not skip resting the shells before baking, or they may crack.
- Use high-quality smoked salmon for the best flavor.
Nutrition
- Serving Size: 1 macaron
- Calories: 110
- Sugar: 6g
- Sodium: 140mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
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