Macaroons with smoked salmon and ricotta

Step 1

Preheat oven to 170 ° C. Sift the ground almonds and icing sugar together. add the first egg white and mix it, until you obtain a thick almond paste.

Step 2

In a saucepan, combine sugar and water and heat over medium heat. put the egg whites in the tank of the mixer. Dip a thermometer into the sugar and when it shows 114 ° C, put the mixer on the way to maximum speed. when the thermometer reaches 119 ° C, remove from heat, turn down the speed of the mixer (medium speed) and slowly pour the sugar syrup. then turn the mixer speed to max. then add the red dye yellow drip to get the desired color. Stop the mixer when the meringue made of bird's beak.

Step 3

Take a spatula and mix this with meringue and almond paste to relax. Add the rest and mix well.

Step 4

Fill a pastry bag with the preparation and make small rounds of dough (about twenty per plate) on parchment paper and place on a plate.

Step 5

Directorate oven to 170 ° C for 12min, turning the plate halfway through cooking. remove from oven and let cool before taking off the hulls of the paper.

Step 6

Add it to a little cream to the mixture is not too thick. mix with smoked salmon cut into small pieces.

Step 7

Add lemon juice (for quantity, it is to your taste, I personally like this is very lemony) add dill, salt and pepper

Step 8

Fill the shells with a little trim and replace things cool still in its sealed container or enjoy immediately!

Step 9