Salmiakki macaron recipe

Instructions & photo: Lotta Kortesalmi

15-20 servings

Ingredients

Meringue cookie

50g almond flour/powder

100g powdered sugar

2 egg whites

25g fine sugar

Black food coloring

Filling

2 dl of Halva salmiakki fish

2 dl whipped cream

Decoration

Halva salmiac pastilles

Recipe

1. Preheat the oven to 125 degrees. Line a baking tray with baking paper
   
   
2. Mix the powdered sugar and almond powder together
   
   
3. Strain the mixture twice.
   
   
4. Whip the egg whites into foam.
   
   
5. Whisk the sugar into the egg whites in small batches.
   
   
6. Add food coloring to the egg whites.
   
   
7. NOTE! If you use liquid food coloring, don't mix it too much into the foam, as it can ruin the structure of the foam.
   
   
8. Add the almond powder-powdered sugar mixture to the egg whites in three batches, carefully folding.
   
   
9. The dough is ready when a small ball of dough placed on the plate flattens out, but does not spread.
   
   
10. Put the dough in a piping bag and press out discs with a diameter of approx. 2.5 cm on baking paper.
    
    
11. Bake the meringue shells for approx. 15 minutes. The shells are ready when they come off the baking paper easily.
    
    
12. Prepare the filling. Put the salmiakki fish and cream in a saucepan and cook them over medium heat, stirring all the time, until the fish have melted.
    
    
13. This may take some time.
    
    
14. Remove the pot from the stove and let the mixture cool down for a while.
    
    
15. Spread a suitable amount of filling on one shell and put another shell on top.
    
    
16. Decorate the finished macarons with Halva Salmiakki square pastilles. Moisten the underside of the pastilles with a little water, and place them on top of the bread.