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.
Easy
Ingredients
-
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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Chef’s Tip: An acidic sauce helps balance the sweetness of the smoked salmon macarons.
Smoked Salmon Macarons with Crushed Tomatoes: Method
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.
- Cook in the oven at 325°F for 15 to 20 min.
sauce
- 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.
- 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.
