Smoked salmon macarons with finely chopped tomatoes
Made with Crushed Tomatoes
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.
