Savoury “macaron” sandwiches: easy bites for guests

While waiting for guests, you want to serve something that looks nicer, tastes better, surprises a little, but doesn’t require half a day in the kitchen. These salty macarons are about just that – because as they say, genius lies in simplicity!

I use white, soft Toste bread. With the help of a cup, I press round medallions of bread, I found a size that would make two halves from one slice of bread. The edge of the cup is pressed to form the bread in such a way that the puffed edges visually resemble real French almonds. macarons cookies.

All that remains is to spread a thicker layer of spread and beautiful, fancy snacks are ready!

A few tips to make the sandwiches perfect:

• Proportions: Imagine real sweets macarons. To make the sandwiches look as realistic as possible, choose a glass or small glass of the right size. The spread layer should be thick enough – ideally, the bread slices and the spread layer should be of similar thickness.
• Spread consistency: This is the most important rule! The paste must be thick and easy to apply, but not runny in any way. If the spread is watery, the bread will quickly become soggy and lose its shape.
• Decoration: You can additionally decorate the formed edges of the macarons! Sprinkle very finely chopped onion leaves or dill on the plate, heat the edge of the sandwich so that the greens wrap around the spread.

A few spread ideas:

1. My Dad’s Favorite – Hot Smoked Mackerel Spread:
   • Ingredients: 1 medium-sized hot-smoked mackerel fillet (~150-200 g, carefully remove the bones), 2 hard-boiled eggs, 1 tbsp. sh. good mayonnaise.
   • Production: “Blend” all the ingredients until a thick, rich mass.
   • Alternative: You can make the same spread with canned sardines or canned tuna – just make sure to squeeze the liquid well!
2. Classic Egg Spread:
   • Ingredients: 3 hard-boiled eggs, 30 g (1 tablespoon) of mayonnaise, a pinch of salt and freshly ground black pepper.
   • Production: Beat the eggs with mayonnaise and spices until smooth.
3. Spicy Fut sausage and cream cheese spread:
   • Ingredients: 100 g of Spanish Fut sausages (skin removed), 100 g of cream cheese (Philadelphia type), 1st c. sh. Dijon mustard.
   • Production: Cut the sausage, grind it with a grinder (blender) and mix with cream cheese, mustard.
4. Sun-dried tomato spread:
   • Ingredients: 80 g of sun-dried tomatoes in oil (press well), 150 g of cream cheese (Philadelphia type).
   • Production: Mash the tomatoes with a food processor along with the cream cheese.

You will find more spread recipes here. Liver pate would also be very suitable for such “macaroni”, if you have time, make it, recipe here 🙂 And here’s another very tasty salmon spread rillete recipe.

What to do with the remaining edges of the bread?

There will be bread crusts after pressing the medallions – do not throw them away under any circumstances! Here are 2 great ways to use them:

• Homemade breadcrumbs: Dry the edges of the bread completely in the oven, air fryer or at room temperature and crumble into breadcrumbs. You will use them to dip fries or steaks.
• Crispy toast for soups: Cut the leftover bread into small cubes, sprinkle with pure olive oil (Extra Virgin) and roast in the oven. Store in an airtight container – they are perfect for pureed soups or salad dressings!

Delicious and fun sittings! 😋