Smoked salmon and tomato macaroons Recipe

A unique, savoury twist on these delicate traditional French pastries.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(19 votes) 3.7/5

Les ingrédients

Pour pieces
  • For the macaroon
  • Icing sugar : 210 g
  • Ground almonds : 150 g
  • Egg white(s) : 130 g
  • Caster sugar : 90 g
  • For the garnish(es)
  • Sundried tomato puree : 10 g
  • Slice(s) of smoked salmon : 3 whole
  • Lemon(s) : 1 whole
  • Thin slice(s) of sundried tomato : 6 whole


  • ETAPE 1

    To make the macaroon shells: Preheat the oven to 160'C.

  • ETAPE 2

    Whisk the egg whites with a pinch of salt, add 150g caster sugar and the food colouring. Whisk until you have a stiff and glossy meringue mixture.

  • ETAPE 3

    Place the icing sugar and the almond powder in a blender. Blitz and then sieve this mixture into a bowl to ensure that you have a very fine, lump-free powder.

  • ETAPE 4

    Incorporate the dry ingredients into the meringue mixture. Use a spatula to cut and fold the mixture until is smooth, shiny and ribbon-like.

  • ETAPE 5

    Fill a piping bag with the macaroon mix and pipe the macaroons onto a lined baking tray. Leave the macaroons to dry slightly for 15minutes at room temperature and then bake in the preheated oven for 15-20minutes.

  • ETAPE 6

    Assemble the macaroons in pairs with a little smoked salmon, whole sun dried tomato or puree and a sliver of lemon.

Chef's tip

«This recipe also works well with other savoury fillings such as olive tapenade or anchovy paste.»

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