Delicate almond macarons filled with creamy smoked salmon mousse, elegant, savory, and perfect for brunch or entertaining.

1 cup almond flour

3/4 cup powdered sugar

2 large egg whites

1/4 cup granulated sugar

4 oz smoked salmon, finely chopped

4 oz cream cheese, softened

1 tsp lemon zest

1 tsp fresh dill or chives, chopped

1/8 tsp black pepper

Optional: pink food coloring for shells

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1. Preheat oven to 300°F (150°C). Line baking sheets with parchment.

2. Beat egg whites until frothy; gradually add sugar and whip to stiff peaks.

3. Sift almond flour and powdered sugar together.

4. Fold dry mixture into meringue until smooth and flowing.

5. Pipe small circles onto prepared tray; rest 30–40 minutes.

6. Bake 15–18 minutes until set. Cool completely.

7. Blend cream cheese, salmon, lemon zest, dill, and pepper until smooth.

8. Pipe filling onto shells, sandwich, and chill before serving.

Use cold smoked salmon for light flavor, hot smoked for richness.

Add a pinch of cayenne or horseradish for spice.

Refrigerate filled macarons up to 3 days before serving.