Smoked salmon macarons with finely chopped tomatoes
- 210 g icing sugar
- 150 g ground almonds
- 130 g egg whites
- 90 g superfine sugar
- 1g 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
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.
An acidic sauce helps balance the sweetness of the macarons.