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

Units Scale

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

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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