Menu
The Great South African Bake Off

Orange, lemon and smoked salmon macarons

Recipe by Dot from The Great South African Bake Off

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Sweet macarons:

  • 130g almond flour
  • 125g icing sugar
  • 100g caster sugar
  • 100g egg whites
  • Gel food colorants (red, orange and yellow)

Sweet filling:

  • 50g unsalted butter
  • 150g icing sugar
  • 50ml pouring cream
  • 5ml orange essence
  • 1 fine orange rind
  • 50g finely ground pistachio nuts
  • 5ml lemon essence
  • 1 fine lemon rind
  • 20g poppy seeds

Savoury macarons:

  • 65g almond flour
  • 60g icing sugar
  • 45g caster sugar
  • 50g egg whites
  • 5tsp salt

Savoury filling:

  • 100g smoked salmon
  • Fresh dill, chopped
  • 1tsp lemon pepper
  • 5ml fresh lemon juice
  • 100g cream cheese

Preparation method

Sweet macarons:

  1. Preheat the oven to 160°C (fan).
  2. Prepare two baking trays (with templates of 4cm diameter).
  3. Sieve the almond flour and icing sugar three times.
  4. Beat the egg whites and caster sugar to form stiff peaks.
  5. Divide mixture in two. Add orange and yellow colouring respectively and mix.
  6. Halve the flour mixtures and gently fold in the whisked eggs so as to not knock out the air.
  7. Pipe mixtures onto templates.
  8. Bang trays to remove large bubbles (3-4 times each).
  9. Leave to set for 30 minutes before baking.
  10. Bake until dry to the touch (+/- 20 minutes) and they lift from the parchment easily.
  11. Take out and leave to cool.

Sweet filling:

  1. Cream the butter and add the icing sugar until you have a smooth icing.
  2. Add the cream a little at a time, making sure the icing does not get too runny. If it does, add more icing sugar.
  3. Divide the icing into two. For the orange butter icing, add the orange essence and the ground pistachios to one half. For the lemon butter icing, add the lemon essence and poppy seeds to the other half.
  4. Pipe or spread a small amount of icing onto one macaron and top with another (orange icing onto the orange macarons, and lemon icing onto the yellow macarons).

Savoury macarons:

  1. Preheat the oven to 160°C (fan).
  2. Prepare two baking trays (with templates of 4cm diameter).
  3. Sieve the almond flour and icing sugar three times.
  4. Beat the egg whites, caster sugar and salt to form stiff peaks.
  5. Add red colouring.
  6. Add the flour mixture and gently fold in the whisked eggs.
  7. Pipe mixtures onto templates.
  8. Bang trays to remove large bubbles (3-4 times each).
  9. Leave to set for 30 minutes before baking.
  10. Bake until dry to the touch (+/- 20 minutes) and they lift from the parchment easily.
  11. Take out and leave to cool.

Savoury filling:

  1. Finely chop the smoked salmon and mix with the cream cheese.
  2. Add pepper, lemon juice and chopped dill.
  3. Pipe or spread a small amount of icing onto one of the red macarons, and top with another.

The following recipe was created and written by the accredited contestant of The Great South African Bake Off. BBC Worldwide accepts no responsibility for the accuracy of ingredients, method or content.