Gallo Salame Macaroon [1]
Salame Macaroon
2 3/4 cups powdered sugar
1 1/2 cups almond meal
1 1/3 cups egg white
3 1/2 tbsp. sugar
5 tbsp. Gallo Salame, finely diced
Port Wine Cream
5 tbsp. port wine reduction
1 1/3 cups whipped cream
2 fresh strawberries, finely diced
Lotus Root Chip
lotus root, finely sliced
Port Wine Reduction Sauce
port wine
Salame Macaroon
- Sift powdered sugar.
- Mix powdered sugar and meal together.
- Whip egg white and add sugar.
- Mix meringue with powdered sugar and almond meal with diced salame until smooth
- Pipe into a circular shape onto a sheet pan and bake at 325 degrees Fahrenheit.
- Double sheet pan for 25 minutes then freeze.
Lotus Root Chip
- Boil lotus root slice for 1 minute in simple syrup with red food coloring.
- Remove the lotus root from syrup and place them between two silicon mats with Isomalt sugar on either side.
- Dry in Oven for about 20 minutes at 250 degrees Fahrenheit.
Port Wine Reduction Sauce
- Pour port wine into a pot and boil until mixture is thick.
Directions for Presentation of Macaroon
- Flip over finished macaroon and pipe the port wine sauce onto the center of it.
- Place fresh raspberries around the edge of the macaroon and put fresh strawberries that have been cut into 3 quarters on top of the macaroon crossing each other.
- Sprinkle some powdered sugar on top of the macaroon and lastly place the lotus root on top.
