An amuse bouches or served with drinks, these are a superb summer treat for you or when you have guests around. 


120g Icing Sugar
80g Almond Powder
5g Cacao Powder
2 Egg Whites
1 Pinch of Salt
60g Castor Sugar
100g Smoked Salmon
100g Mascarpone or Clotted Cream


Mix all the dry ingredients and put through a sieve.
Prepare meringue with egg whites and salt. Then add castor sugar and mix for 5 minutes.
Add the sieved dry mix to the meringue mix.
Pour the mix into a piping bag and cook for 12 to 15 minutes at 150 degrees celsius.
Leave to rest for 15 minutes.
Mix Salmon and either mascarpone or clotted cream in a food blender until smooth.
Garnish the macarons with the mousse and place in the fridge.

Perfect to eat with a cold Pimms before lunch or BBQ.