Smoked salmon macarons with chopped tomatoes
Made with Chopped tomatoes
The Mutti Chopped Tomatoes maintains all the freshness of freshly-harvested tomatoes. It’s a unique product because it is chopped especially finely for an abundance of tomato pieces in every bite and a rich, consistent texture. Mutti Polpa brings together the tomato juice and its most pulpy part, a feature which makes it ideally suited for long cooking times even at high temperatures, like in the oven. Alternatively, it captures the fresh flavour of perfectly ripe tomatoes so well that it can be used straight from the tin in dishes like bruschetta or salsas. It is also ideal for homemade pizza, for recipes with meat, vegetables and legumes and to dress fresh durum wheat pasta or egg pasta
Easy
Ingredients
-
210
g
icing sugar
-
150
g
ground almonds
-
130
g
egg whites
-
90
g
superfine sugar
-
1
g
red powdered food colouring
-
150
g
Mutti Finely Chopped Tomatoes
-
3
smoked salmon fillets
-
"1 lemon, 3 pinches of salt"
-
6
grind of ground pepper
Chef’s Tip:
An acidic sauce helps balance the sweetness of the macarons.
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Chef’s Tip:
An acidic sauce helps balance the sweetness of the macarons.
Smoked salmon macarons with chopped tomatoes: Method
- For the macarons:
- With a blender, thoroughly mix the ground almonds and icing sugar, then sift.Beat the egg whites until stiff, and fold in the sugar and add the red colouring. Mix for 2 min.
- With a spatula, stir in the sugar and ground almonds, then using a piper, form macarons with the mixture (gently fold the mixture. It must become soft and shiny and make a ribbon).
- Arrange the macarons on a baking tray with a pastry bag, then leave at room temperature for 15 min. Then cook in the oven at 325°F (160°C) for 15 to 20 min.
- For the sauce:
- Peel the lemon and cut it into segments. Cut the salmon into strips. Cook the Mutti Finely Chopped Tomatoes to obtain a drier sauce. Season with salt and pepper and let cool completely.
- On half of the macarons, arrange a strip of smoked salmon, a small spoonful of the cooked tomatoes and a piece of lemon. Then cover with the remaining macarons.
- Leave the macarons to rest overnight in the refrigerator before serving.
