Recommended product
Pomì L+ 500g
150 ml
From Pomì research L+ was born: a new Tomato Sauce with innovative organoleptic characteristics, richer in lycopene. Lycopene, found in great quantities in tomatoes, in addition to being a pigment, and thus responsible for the red color, is a guarantee of natural density and fragrance. Pomì L+ is perfect to prepare any type of dish.
Ingredients for 20 macarons
| Ingredients | |
|---|---|
| Pomì L+ 500g | 150 ml |
| 00 flour | 60 g |
| Almond flour | 430 g |
| Caster sugar | 180 g |
| Egg whites | 380 g |
| Food colouring | as required |
| Milk | 200 g |
| Potato starch | 40 g |
| Powderes sugar | 700 g |
| Sugar | 50 g |
Preparation
To make the Macarons, sift almond flour and powdered sugar in a bowl, then add 00 flour.
In a kneader, beat caster sugar and egg whites until stiff, then add the flours and blend bottom-up to keep it stiff. Divide the mixture in two bowls and colour each with food colourings. Draw small circles on baking paper with edible colours and a biscuit mold and put the baking paper on an oven tray, then squeeze little macaron portions from a sac a poche, to create same-size biscuits. Let them rest for an hour before baking at 150° for 15 minutes (ventilated oven).
Now it is time to prepare the filling: whisk Pomì L+ and cold milk in a mixer. Blend sugar and sifted potato starch in a small pan (use a whisk) and cook for 5/10 minutes over low heat, stirring to avoid lumps. When the cream has thickened, transfer it on a big dish, cover with a plastic wrap and let it cool. In the end fill the Macaron halves with the Tomato mousse and serve.
