Macaroons with salmon mousse

macarons-ang

These small macaroons are a delicious blend of savoury, sweet and smoked flavours. They are perfect together with drinks and tapas, or as an accompaniment to a cup of afternoon tea. Give them a »rustic« look, to give an impression of food instead of cake. Use coarse almond flour and pipe the mixture with an »unsteady hand«.

Recipe and photo by Anne Nivíka Grødem, greenland today March 2016

Macaroons Makes about 30
100 g almond flour
150 g icing sugar
75 g egg whites
1 pinch salt
50 g sugar

Whisk the egg whites with the salt, add the sugar a little at a time and whisk until you have a smooth, thick meringue. Sieve the almond flour and icing sugar together and fold into the meringue. Pipe 60 small macaroons about 1.5 cm in diameter onto a baking sheet lined with baking paper. Knock the baking sheet on the table to get rid of air bubbles. Leave to dry on the kitchen counter for about 30 minutes while the oven heats to 180 degrees. Place the baking sheet in the oven and reduce heat to 140 degrees. Bake for 10-15 minutes. Leave the macaroons to cool on the baking sheet. Pull them carefully off the paper and fill with salmon mouse.

Salmon mouse
175 g smoked salmon
200 g cream cheese, plain
2 tsp lemon juice
Dill and ground pepper

Blend the salmon, cream cheese, lemon juice and pepper to a mousse. Put the mousse into a piping bag and fill the macaroons. Decorate them with dill and freshly ground pepper.

greenland_today_no_26   See the Recipe on page 66