Food & Wine
Tomato pulp and smoked salmon macarons
A savoury snack served like a sweet! This is a recipe to share with the whole family.
Ingredients:
- Icing sugar: 210 grams
- Ground almonds: 150 grams
- Egg whites: 130 grams
- Caster sugar: 90 grams
- Red powdered colouring: 1 gram
- Polpa – Finely chopped tomatoes: 150 grams
- 3 smoked salmon fillets
- 1 lemon
- Salt: 3 pinches
- Ground pepper: 6 grinds
Method:
- To make the macarons, 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 two minutes.
- 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 160°C for 15 to 20 min.
- 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 macarons arrange a strip of smoked salmon, a small spoonful of tomato pulp and a piece of lemon. Then cover with the remaining macarons.
Leave the macarons to rest overnight in the refrigerator before serving.
Recipe courtesy of Mutti Solo Pomodoro. For more recipes, visit their website.
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Related links:
Slow-cooked salmon with spiced tomato sauce and coriander