Smoked Salmon Macarons with Crushed Tomatoes

Smoked Salmon Macarons with Crushed 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.

cooking sketch 30 min (COOK TIME: 30 min)

cooking sketch Easy


  • 7.5 oz icing sugar
  • 5 oz ground almonds
  • 4.5 oz egg whites
  • 3.2 oz superfine sugar
  • 0.03 oz red powdered food colouring
  • 5 oz Mutti® Crushed Tomatoes (Polpa)
  • 3 salmon fillets (smoked)
  • 1 lemon
  • 6 grinds ground pepper
  • 3 pinches salt

Chef’s Tip: An acidic sauce helps balance the sweetness of the smoked salmon macarons.

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Smoked Salmon Macarons with Crushed Tomatoes: Method


  1. 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.
  2. 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).
  3. Arrange the macarons on a baking tray with a pastry bag, then leave at room temperature for 15 min.
  4. Cook in the oven at 325°F for 15 to 20 min.


  1. Peel the lemon and cut it into segments. Cut the salmon into strips. Cook the Mutti® Crushed Tomatoes (Polpa) to obtain a drier sauce. Season with salt and pepper and let cool completely.
  2. 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.
  1. Leave the smoked salmon macarons to rest overnight in the refrigerator before serving.

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Also made with: Crushed tomatoes

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