For the macaroons:

  • Icing sugar: 7.5 oz
  • Ground almonds: 5.3 oz
  • Egg whites: 4.6 oz
  • Caster sugar: 3.2 oz
  • Red powdered colouring: 0.1

For the sauce:

  • Mutti Finely Chopped Tomatoes: 5.3 oz
  • 3 smoked salmon fillets
  • 1 lemon Salt: 3 pinches
  • Ground pepper: 6 grinds

How to prepare

For the macaroons:

With a blender, mix the ground almonds and icing sugar very finely, 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 macaroons with the mixture (gently fold the mixture. It must become soft and shiny and make a ribbon).
Arrange the macaroons on a baking tray with a pastry bag, then leave at room temperature for 15 min.
Then cook in the oven at 320°F for 15 to 20 min.

For the sauce:

Peel the lemon and cut it into segments. Cut the salmon into strips.
Cook the Polpa - Finely chopped tomatoes to obtain a drier sauce. Season with salt and pepper and let cool completely.

On half of the macaroons arrange a strip of smoked salmon, a small spoonful of tomato pulp and a piece of lemon. Then cover with the remaining macaroons.
Leave the macaroons to rest overnight in the refrigerator before serving.

Chef's Tip:

An acidic sauce helps balance the sweetness of the macaroons.

What's cooking?

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