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SALTY MACARONS WITH SALMON MOUSSE

SALTY MACARONS WITH SALMON MOUSSE

Time: 45 minutes

  • Difficulty: Average

Ingredients for 40 macarons

50 gr of egg whites

50 gr of water

50 gr of almond flour

80 gr of sugar

80 gr of icing sugar

Dry dill

Salt and pepper

200 gr of smoked salmon

200 gr of Robiola

Procedimento

  • Chilling Chilling
  • Delicate freezing Delicate freezing

MACARONS PREPARATION

Pour into a bowl the almond flour, icing sugar, a pinch of salt and pepper and a teaspoon of dry dill and mix well. Separate the egg yolks from the egg whites, pour the egg whites into a planetarium and whip average speed (alternatively use electric whips).

Pour the sugar into a pan, add the water and let it dissolve.

MACARONS COOKING

When the syrup has reached 116ºC, pour it flush on the whipped egg whites and continue to mount until the mixture cools. Gently combine the egg whites with the powders, pour all in a small bag and form some disks over a baking sheet covered with oven paper (keep a distance of about 3 cm between one disk and the other). Beat the pan so that the disks flatten, sprinkle with black pepper and leave at room temperature for at least 20 minutes. Then bake them in the preheated oven at 145°C for 25-30 minutes, then cool them quickly in Freddy® with the function "blast chilling" for about 30 minutes.

 

FILLING AND DECORATION

For the filling: blend the salmon with the robiola, a little salt and pepper and a teaspoon of dry dill.

Pour the mixture into a sac a poche and stuff the macarons.

Suggerimenti

  • Delicate freezing Delicate freezing

You can prepare a large quantity of macarons, cook and freeze them with the function of delicate freezing of Freddy for 40 minutes.

In this way you can store them in the freezer for up to 8 months and always have them ready for your aperitifs.

If necessary, all you have to do is remove the macarons you need from the freezer half an hour before serving them and fill them as you like.

Freddy
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