smoked-salmon-macarons-cheap-party-appetizer-best-snack-food-to-go-idea

Smoked Salmon Macarons – Cheap Party Appetizer & Best Snack Food To Go Idea

  1. Line two baking trays with good quality baking paper.
  2. Place icing sugar in food processor and pulse for a minute to remove any lumps. Stir in almond meal and pulse for about 30 seconds to combine. (If you don’t have a processor just sift together with a fine sieve.) Sift into a large mixing bowl and set aside.
  3. Using an electric mixer, beat egg whites and salt in a medium mixing bowl until it reaches soft peaks. With the mixer on high speed, gradually add sugar and beat until it reaches stiff peaks.
  4. Add meringue to your dry mixture and mix together with a spatula, quickly at first to break down the bubbles in the egg white (you really want to beat all the large bubbles out of the mixture, which is easily done by smearing the mixture on the bottom and side of the bowl with your spatula), then mix carefully as the dry mixture becomes just incorporated.
  5. Add black food colouring to one bowl, depending on which colour combination you want to use. Stir mixtures until it starts to become shiny again. Take care not to overmix, the mixture should flow like lava and a streak of mixture spread over the surface of the rest of the mixture should disappear after about 30 seconds.
  6. Place the mixture in a piping bag with a 1cm round piping tip, pipe round macarons about 3cm wide on your prepared trays, leaving about 3cm space around each one. Tap baking sheets carefully and firmly on the benchtop a couple times to remove any large bubbles.
  7. Sprinkle poppyseed, leave to dry for about 60 mins minimum, until when you press the surface of one gently it does not break/stick to your finger. This will help prevent any cracking and help the feet to form on the macs. (I find the easiest way to do this is to point a fan at the shells, but make sure you stick or weigh down the baking paper first)
  8. Preheat your oven to 130-150°C (265-300°F), depending on your oven (fan-forced ovens may need to be set as low as 100°C, it really depends) . You can place the sheet of piped shells on top of an upside-down roasting tray or another baking tray, for better heat distribution.
  9. Bake for 20-25 minutes, depending on the size of your shells. Carefully test if the base of the shell is ready by gently lifting one and if it’s still soft and sticking to the baking paper, then it needs to bake for a few minutes longer. Remove from the oven and cool on the tray for a few minutes, then gently remove from the sheet and place on a wire rack to cool.

For the filling

  1. Combine the cheese and vodka. Add salt and pepper if necessary.
  2. Spoon a little bit of the cheese on both macaron shells. Cut the salmon, & sandwich them between our macaron shells, then enjoy!

Many thanks to http://www.frombatoparis.com Visit them for even more!


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