Savoury macarons: smoked salmon & horseradish

When it comes to the list of my food pleasures, smoked salmon on sliced brioche with a thin spreading of caper butter is up there near the top: the smoky saltiness of the salmon, the sweet butteriness of the brioche and the slightly tart capers make for a perfect partnership. These macarons are my bite-sized version of that treat.

A savoury macaron? Really?

This is not as mad an idea as one might think, and I have enjoyed several savoury macarons that have been served as amuses bouches in restaurants; the sweetness from the shell works well with an intensely savoury filling (and the filling does need to be very full-on in terms of its savouriness in a savoury macaron so that the sweetness doesn’t take over).

These macarons are wonderful nibbled with drinks or eaten just as they are. They have the sweetness in the shell, the heat of dried horseradish on top, and are filled with smoked salmon and a little horseradish sauce that has been mixed with a few finely chopped capers. I have also used a filling of cream cheese mixed with horseradish, which works just as well.

These macarons do need to be eaten within a day, although they are unlikely to last that long!

Dehydrated horseradish sauce

I wanted a horseradish flavour to come from the shells as well as in the filling, so I sprinkled some dehydrated horseradish powder over the just-piped shells before letting them rest prior to baking.

As I am currently experimenting with my food dehydrator, I wanted to try it out with horseradish sauce. I took a few teaspoons from a jar of strong horseradish sauce, spreading it very thinly over baking parchment before dehydrating it at 70C for 5 hours. It dries wonderfully and crisps up, making it tuile-like, and is then easy to crumble into a rough powder: intense and delightfully hot!

Now, you can’t use the horseradish in the macaron mixture itself as you would need quite a lot of it to make an impact, and even a little extra ingredients added to a macaron mixture can negatively affect the final shells (cracking, wrinkling or no feet etc); so sprinkling some on top before baking is the way forward.

Without using a dehydrator, you could instead sprinkle a little grated fresh horseradish over the shells: this then toasts up gently during the short bake.

The macaron shells:

I used the standard macaron recipe from my key macaron post here: this post has very detailed instructions along with many tips for making perfect macarons.

This time, though, I replaced just under half of the almonds in the recipe with walnuts as I wanted a slight flavour of walnuts to come through in the shells. And I omitted the food colouring and the fruit powder from that recipe.

The poppy seeds and the horseradish powder were sprinkled onto each of the just-piped shells.

Measuring the ingredients based on the egg whites used

When making macarons in particular, with so many variables that seem to be out to thwart your efforts, measuring really is the first key to success.

I measure everything based on the amount of egg white from however many eggs that I decide to crack open. This is much more sensible than taking out little bits of egg white here and there to match the dry ingredients!

Whatever amount of egg whites you have measured:

  • use the same weight in caster sugar
  • multiply the weight of the egg whites by 1.25 for the amount of ground almonds
  • multiply the weight of the egg whites by 1.25 for the amount of icing sugar

With this particular batch I used 2 egg whites, which came to 88g. So based on that weight I used 88g caster sugar, 110g icing sugar and 110g ground nuts. As I wanted to use some walnuts, the nut content here was 70g ground almonds and 40g ground walnuts. The amount of mixture gave me 78 macaron shells, most of which were small (about 2cm diameter) with a few larger.

Assembling the macarons

Once the macarons have cooled, lift them off the trays, put a little horseradish and caper mixture on half of the shells and top with smoked salmon. Place the other half of the shells on the top. Eat within a day.

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10 comments

  1. This is very innovative👍 Looks delicious too!!

    Like

    1. Thank you. And a really intense smoked salmon makes such a difference 😀

      Liked by 1 person

  2. What a fabulous idea. I’ve never tried making savory macarons but I can see how they would work. I’ll bet you could use wasabi powder instead of the dehydrated horseradish as well!

    Like

    1. Ah savoury macarons are great. Yes wasabi powder works a treat here too

      Like

  3. They look so good! These would indeed make such great and original appetizers 😀

    Like

    1. Thank you. Yes, they work well and always disappear quickly – which is alaays reassuring!

      Like

  4. […] #3: Savoury Macarons: Smoked Salmon & Horseradish […]

    Like

  5. These look lovely! I’m in awe about the dehydrated horseradish. It’s such a clever idea to incorporate the flavour (and it looks so pretty too)! Also, I love ratios; they make for the best recipes that are easy to work with and remember.

    Like

    1. Thank you. The dehydrated horseradish is sublime! Yes I agree about ratios: much easier to work with

      Liked by 1 person

  6. Just wanted to say thank you for all the effort that you’ve put into your macaron recipe and instructions. I’ve been trying different recipes for months and finally after reading your blog have managed to get them to work!

    Like

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