Smoked salmon macarons with Mutti Finely Chopped Tomatoes and fresh lemon: an elegant savory appetizer combining delicate and vibrant flavors.
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Chef’s Tip: An acidic sauce helps balance the sweetness of the smoked salmon macarons.
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. Then cook in the oven at 325°F (160°C) for 15 to 20 min.
4
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.
5
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.
6
Leave the smoked salmon macarons to rest overnight in the refrigerator before serving.
These smoked salmon macarons transform the famous French sweet into an elegant savory appetizer. Delicate almond shells are filled with smoked salmon, fresh lemon and Mutti Finely Chopped Tomatoes, gently cooked until their consistency becomes thicker and more concentrated. The combination brings together smoky, tangy and rich notes, making these savory macarons an original choice for an aperitif, buffet or special occasion.
For the best savory salmon macarons, cook the Mutti Finely Chopped Tomatoes until excess moisture has evaporated, then let them cool completely before assembling. This helps preserve the delicate texture of the macaron shells. Add just a small amount of the tomato filling alongside the smoked salmon and lemon for a balanced result. Once assembled, leave the smoked salmon macarons in the refrigerator overnight: the resting time allows the filling and shells to come together and develop their characteristic texture.
