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Salty macarons with salmon mousse


  • 50 gr of egg whites
  • 50 gr of water
  • 50 gr of almond flour
  • 80 gr of sugar
  • 80 gr of icing sugar
  • Dry dill
  • Salt and pepper
  • 200 gr of smoked salmon
  • 200 gr of Robiola
Salty macarons with salmon mousse


  • Time: 45 minutes


  • Salty macarons with salmon mousse
  • Salty macarons with salmon mousse


  • Average


Pour into a bowl the almond flour, icing sugar, a pinch of salt and pepper and a teaspoon of dry dill and mix well. Separate the egg yolks from the egg whites, pour the egg whites into a planetarium and whip average speed (alternatively use electric whips).

When the syrup has reached 116ºC, pour it flush on the whipped egg whites and continue to mount until the mixture cools. Gently combine the egg whites with the powders, pour all in a small bag and form some disks over a baking sheet covered with oven paper (keep a distance of about 3 cm between one disk and the other). Beat the pan so that the disks flatten, sprinkle with black pepper and leave at room temperature for at least 20 minutes. Then bake them in the preheated oven at 145°C for 25-30 minutes, then cool them quickly in Freddy with the function "blast chilling" for about 30 minutes.

For the filling: blend the salmon with the robiola, a little salt and pepper and a teaspoon of dry dill.
Pour the mixture into a sac a poche and stuff the macarons.


You can prepare a large quantity of macarons, cook and freeze them with the function of delicate freezing of Freddy for 40 minutes.

In this way you can store them in the freezer for up to 8 months and always have them ready for your aperitifs.If necessary, all you have to do is remove the macarons you need from the freezer half an hour before serving them and fill them as you like.