Smoked salmon macarons with finely chopped tomatoes
Made with Polpa
Mutti Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.
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 smoked salmon macarons.
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Chef’s Tip: An acidic sauce helps balance the sweetness of the smoked salmon macarons.
Smoked salmon macarons with finely 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 smoked salmon macarons to rest overnight in the refrigerator before serving.
