Salmon and Cheese Macaron - my version to be tried

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Step 1

Line two baking trays with parchment or silicone mats. If using parchment, draw small circles (3.5–4 cm) on the back as a guide.

Step 2

Fit a piping bag with a small round tip (8–10 mm).

Step 3

Sift together almond flour and icing sugar

Step 4

Add a pinch of salt and pinch of black pepper. Set aside.

Step 5

Beat the egg whites in a clean bowl until soft peaks. Add caster sugar slowly, 1 spoon at a time, and beat until stiff, glossy peaks. Add colouring if you want.

Step 6

Add the almond mixture to the meringue in three parts, folding gently. Press some batter against the bowl to slightly deflate it. Stop when the batter is smooth, shiny, and falls in a thick ribbon that disappears back into the bowl after about 10 seconds.

Step 7

Pipe small rounds (3.5–4 cm) onto the trays. Tap each tray firmly on the counter to release air bubbles. Pop any remaining bubbles with a toothpick. Sprinkle lightly with sesame seeds.

Step 8

Let the shells sit for 30–60 minutes until the tops feel dry and no longer sticky. Meanwhile, preheat the oven to 150°C (140°C fan).

Step 9

Bake one tray at a time for 13–16 minutes. They’re ready when they have feet and don’t wobble when touched. Cool completely before removing from the parchment.

Step 10

Mix the cream cheese until smooth. Add lemon juice, lemon zest, pepper, ginger, paprika, and dill. Taste and adjust acidity with more lemon juice. Add salt only if needed (salmon is salty). Stir in the chopped salmon. If too soft, chill 15–20 minutes.

Step 11

Pair similar‑sized shells. Pipe or spoon a small mound of filling on half of them. Add a pinch of salmon if you kept it separate. Top with the matching shell and press gently.

Step 12

Place the macarons in an airtight container and chill 2–4 hours so the shells soften slightly and the flavours blend.

Step 13

Best eaten the same day or within 24 hours.