Smoked Salmon Macarons

Every time I think I’ve made my last set of macarons, I come up with some new and interesting flavor that I can’t resist experimenting with. This is probably a good thing, because when it comes to macaron making it’s always a good idea to keep your skills up. It took me months to create my first normal looking macarons and the last thing I want to do is forget all those skills I worked so hard to build!

Smoked Salmon Macarons are an unexpected twist on this classic French sandwich cookie. This time, these elegant shells are filled with a smoked salmon mousse made of Boursin cheese, smoked salmon, and a generous squeeze of lemon juice. This is a savory filling, the type you would typically find in a tea sandwich or even on top of a bagel. While the macaron shell remains sweet, the filling provides salty contrast in each crunchy and chewy bite.

These macarons are perfect for an afternoon tea, bridal shower, or even as a fancy starter for a dinner party. Dress them up with fresh or dried herbs like chives and dill for a pretty finish. Simply mix the herbs into the filling or even just scatter them on top of the shells just after piping them out.

If you are a person who loves the combination of sweet and salty these are the treat for you. A grassy Chinese or Japanese green tea would be delicious with these Smoked Salmon Macarons. The vegetal tasting green tea brew will help all the fresh lemon and herb flavors to shine bright.

Just when you thought you’d tasted the most unique flavors of French Macarons, here’s one more to try that you probably won’t spot in the pastry case of your local pâtisserie! Happy Friday and Bon Appétit!

Smoked Salmon French Macarons

Makes 35 macaron sandwiches.


{Macaron Shells}

dried chives or dill


4 oz smoked salmon

5 oz package Boursin cheese, at room temperature

2 Tbsp lemon juice

1/2 oz fresh chives or dill, finely chopped

black pepper to taste


food processor

rubber spatula

piping bag fitted with #847 star tip


1.)  Make the macaron shells (without the green tea powder). If you’d like to decorate the tops of the shells with herbs, scatter them on just after piping out the macarons in step 8. After baking, match shells into pairs based on size and shape. Set the shells aside to cool.

2.)  Make the filling by placing the smoked salmon, cheese, lemon juice, and pepper into a food processor and processing until everything is evenly mixed. Mix in the chopped herbs gently with a rubber spatula.

3.)  Place the smoked salmon cheese filling into the piping bag. Fill one macaron shell from each pair with a 2 tsp dollop of the filling, then top with the other matching macaron shell.

4.)  Ideally, let the macarons set in the fridge in a covered container for a few hours before serving. This way, the flavors of the filling have a chance to meld with the shells.

36 thoughts on “Smoked Salmon Macarons

  1. BONNIE!

    These look INCREDIBLE. Brilliant. Seriously. I need to try some!

    Lauren Danson 805-705-8480 | facebook | instagram

  2. This is a stunner! It really looks interesting and has bang on flavors! My hubby can’t seem to stop commenting on these… 😀
    They are so pretty and love your pics Bonnie.. 🙂

  3. your macaron making skills are impeccable. i haven’t made macarons in a few months, and now I’m feeling like it would be a good idea to make them again! maybe sometime this week. and this filling recipe sounds delicious, even perfect for brunch, smeared over a bagel!

    • Yes, the filling is divine! Always a good idea to make macarons every once in a while…did it take a long time for you to make your first pretty looking macaron, or were you skilled from the start?

      • It took me 3-4 tries to get my first nice batch, but I still can’t turn out a completely consistent and perfect batch of macarons. I just eat the ones without feet or cracked tops 🙂 but I compiled a list of all the tips and tricks I learned, so I just turn to that when I have problems. I read your detailed macaron post too, it’s also super helpful!

  4. I still never tried to make macarons but yours look just perfect like from a foodie magazin! And what a unique flavouring, I wonder how you came up with that idea 🙂

    • Why thank you Beatrice! I thought of the idea after I repeatedly read how people think macarons are too sweet. Poof! Smoked Salmon Macarons were born. Like you mentioned…it’s definitely not your everyday flavor of macaron! 🙂

      • Yes definitely haha I have heard of bacon and corn macarons but never imagined it with any fish flavour!

  5. Even your macarons look uber-perfect! I mean it is hard enough to get a lovel smooth layer in the middle, but your are piped perfection. Beautiful!

    • You are too kind Afra…it’s all about the getting the right piping tip. I actually just smushed out the filling in blobs, but the star tip made things look super fancy. 🙂 Thank you nonetheless!!

  6. I saw this picture on foodgawker the other day. I was like who is the genius that makes savory macarons! And that’s you! These macarons are very beautiful and perfect! So well done!

  7. Those look awesome and so cute! Macarons are so intimidating to make and I never dared to make them at home. But those savory ones are really creative and I love the idea! Will save the recipe and challenge it. I bet it will surprise all my friends if I can re-create them at home!

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