- 1 pinch salt
- 2 fresh egg whites
- 100 g low-fat quark
- 100 g shelled ground almonds
- 100 g smoked salmon
- 2 pinch baking powder
- 3 g icing sugar
- 1 pinch chilli powder
- 100 g cream cheese with horseradish (z.B. Cantadou)
- 20 g cress
- 1 lemon, heiss abgespült, trocken getupft, abgeriebene Schale, 1 EL Saft
Using a cutter, finely grind the icing sugar, almonds, baking powder and chilli powder, in portions. Beat the egg whites with the salt until stiff. Add the icing sugar and continue beating until the egg whites turn glossy. Sieve over the almond mixture and carefully stir in. Spoon the mixture into a piping bag with a smooth nozzle (approx. 9 mm Ø), pipe around 60 small blobs (each approx. 2½ cm Ø) onto two baking trays lined with baking paper. Flatten the peaks a little with a wet finger. Scatter over the petals.
Bake for approx. 18 minutes in a convection oven preheated to 130°C c. Remove from the oven, cool on a cooling rack.
Finely slice the salmon and mix with the cream cheese, quark, lemon juice and zest. Spoon the mixture into a piping bag with a smooth nozzle (approx. 9 mm Ø). Turn over half the macaroons, pipe a little filling onto them, top with a little cress, then place a second macaroon on top and gently press together.
- 53 mins Preparation/cooking time: ca. 35m + Bake: ca. 18m
- Servings For 30 Stück
- Nutrition 54 Kcal