This unique savory macaron combines fresh goat cheese, rich smoked salmon, and tangy green apple.
Goat Cheese and Green Apple Cream
Step 1: Macaron Shells
Preheat the oven to 160 °C (th. 5). Make the macaron shell batter. Place into a piping bag with a smooth, #7 tip, then form macaron shells 3.5 cm in diameter on a baking sheet lined with parchment paper. Sprinkle the macarons with fleur de sel and freshly ground pepper, then bake for about 14 minutes. Allow to cool, then set aside.
Step 2: Goat Cheese and Green Apple Cream
Drain the goat cheese and the ricotta in small strainers. Mince the fresh coriander and the chives.
Draining the cheese is essential, as it keeps the filling from being too wet.
Cut the green apple into a fine brunoise, then combine with the lemon juice.
In a mixing bowl, combine the ricotta, goat cheese, chives, and coriander. Add the green apple. Season with salt and pepper to taste, then chill until ready to serve.
Step 3: Plating
Place each slice of smoked salmon flat on a sheet of parchment paper.
To make nice rolls, it’s important that the salmon be cut into very thin rectangles.
Spread the goat cheese and green apple cream over each smoked salmon slice.
Roll the parchment paper to form smoked salmon rolls, then remove the paper. Roll the salmon rolls in plastic wrap.
Knot the ends of the plastic wrap in order to keep the rolls tightly wrapped. They should be the same diameter as the macaron shells.
To make the rolls easier to cut, place them into the freezer for a few minutes.
Cut nice discs of salmon 1 cm thick,then place them on one macaron shell. Cover with the other macaron shell. Enjoy slightly chilled.
This recipe comes from the book "Macarons à l'école de cuisine" published by Éditions Alain Ducasse.
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