Savory macarons with salmon and dill

To prepare the savory macarons with salmon and dill, start by making the macarons. Sift the almond flour 1 and powdered sugar 2 into a bowl. Also, add the salt and dried dill 3 to the bowl.

Then separate the egg whites from the yolks and pour the egg whites into a stand mixer. Begin beating them at medium speed 4. Then take a saucepan with high sides and pour in the granulated sugar and water 5 and let it dissolve over low heat. When the syrup reaches 341°F (you can measure it with a kitchen thermometer) 6,

pour it slowly into the egg whites, which should be white and frothy 7. Continue to beat the egg whites until the mixture has cooled and the egg whites are whipped to stiff peaks 8. At this point, gently fold the dry ingredients into the egg whites using a spatula with a delicate bottom-to-top movement to incorporate them into the mixture and prevent the egg whites from deflating 9.

Transfer the mixture into a piping bag with a 1/2-inch plain nozzle. On a baking tray lined with parchment paper, pipe small discs of batter with a diameter of about 1 1/4 inches 10, spaced at least 1 inch apart: with our quantities, you will make about 60. Then, take the tray with both hands and gently tap it on the work surface (or lightly tap the bottom of the tray) to slightly flatten the macarons. Then sprinkle the discs with ground black pepper 11 and let them dry for at least 20 minutes at room temperature. Then bake in a preheated ventilated oven at 293°F for 25-30 minutes (it is not recommended to use a static oven mode). Remove from the oven and let cool 12.

In the meantime, proceed with preparing the macaron filling. Take the smoked salmon fillet and chop it coarsely 13. Transfer it to a blender and add the robiola cheese 14, adjust with salt and pepper, and blend until you obtain a thick, lump-free mousse 15. Transfer it to a bowl.

Then finely chop the fresh dill 16 and add it to the salmon and robiola mousse 17. Mix the ingredients well to combine them 18.

Finally, transfer the salmon mousse into a piping bag, take a disc, and fill it with mousse until the entire flat surface is covered 19; close with another disc, applying slight pressure with your fingers so that the two ends adhere to the mousse, remaining united 20. Continue until you have used all the ingredients, and you will get 30 macarons. Your savory macarons with salmon and dill are ready to be served 21!