Tomato Macarons

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I went to my local farm market. There were many fresh fruits and vegetables for sale. Red tomatoes caught my eye and I wanted to make macarons with that flavor. My goal was to make macarons not only look like tomatoes but also taste like tomatoes. And I DID! Today I am sharing the recipe for Tomato Macarons. I am opening another side of macarons: Savory macarons!

tomato-looking macarons with a spoon and tomato paste on the table.

Why you’ll love this recipe

  • Gluten-free dessert.
  • Savory macarons recipe that will impress.
  • Ganache is smooth and has an amazing texture.

Ingredients note

  • tomato sauce.
  • tomato paste.
  • white chocolate 32%-34%. Use good quality chocolate.
  • butter. Unsalted butter, like Kerrygold.
  • red sun-dried tomatoes.
  • salt. Important ingredient. Please do not skip it.

How to make this recipe

Make macaron shells. Please see my French meringue macaron shells recipe or Italian meringue macaron shells recipe for tips and tricks. For color, I used red and green food powder.

I also have an online video lesson on how to make macaron shells using the NO REST method.

How to make Tomato Ganache

Make tomato ganache. In the small bowl mix the tomato sauce with the tomato paste. Warm up tomato mixture in the microwave for 10-15 seconds.

 Tip from Marina: use a plastic bowl or cup to warm up the tomato mixture.

Semi-melt white chocolate in the microwave using 30-second intervals. Add warm tomato mixture into melted white chocolate in 3 parts, stirring after each addition with the help of a rubber spatula. Start stirring in the center and then increase circles toward the sides of the bowl. After that, using an immersion blender, emulsify the ganache until smooth. Add unsalted butter and a pinch of salt, then emulsify again. Transfer the ganache into a glass container. Cover it by gently pressing plastic wrap onto the surface (to contact). Refrigerate tomato ganache for 6-8 hours (or overnight). Ganache will develop a creamy consistency. 

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How to assemble macarons

When you are ready to assemble macarons, cut sun-dried tomatoes into small pieces. Then transfer the ganache into a pipping bag with a round tip. Pipe a gentle amount of the ganache on one shell of the macaron. Add a few pieces of sun-dried tomatoes and sandwich the macaron with another shell. Place filled macarons in an airtight container and refrigerate for 12-24 hours. Macarons need to mature before you can enjoy them. These savory macarons could be served on one macaron shell as an appetizer for your event if you like.

Expert Tips

  • bake macaron shells a day or a few days ahead of time.
  • serve savory macarons as an appetizer or main dish.
  • pipe filling on the flat side of the macaron shell and decorate with fresh herbs or berries.
  • use different piping tips to fill.

Recipe FAQs

How to store macarons?

Store Tomato Macarons in an airtight container in the refrigerator for 2-3 days.

Can I freeze macarons?

You can freeze Tomato Macarons tin an air-tight container for up to 6 months.

Why are my macarons cracked?

This happens when macaron shells do not rest enough before baking.

Why are my macarons hollow?

There are many reasons. Most common are not stable meringue, incorrect piping technique, or wrong oven temperature.

If you make these Tomato Macarons, please tag me on social media and leave a rating below. I would love to see your creations!

Recipe Card

tomato macarons

Tomato Macarons

Marina
My goal was to make macarons not only look like tomatoes but also taste like tomatoes. This is the recipe for tomato ganache for savory macarons.
5 from 2 votes
Prep Time 45 minutes
Cook Time 30 minutes
stabilizing ganache 8 hours
Total Time 9 hours 15 minutes
Course Appetizer, Dessert
Cuisine French
Servings 30 macarons
Calories 117 kcal

Equipment

  • 1 stand mixer or electric hand mixer
  • 1 immersion blender
  • 1 spatula

Ingredients
  

Tomato Ganache

  • 60 gr Tomato paste
  • 120 gr Tomato sauce
  • 270 gr White chocolate 32%-34% 
  • 40 gr Unsalted butter
  • Pinch of salt

Macaron Shells

  • 120 gr almond flour (1 cup)
  • 150 gr powdered sugar (1 1/4 cup)
  • 100 gr egg whites room temperature (from 3 large eggs)
  • 100 gr white granulated sugar (1/2 cup)
  • 1 gr red or green food coloring

Instructions
 

How to make Tomato Ganache

  • Mix the tomato sauce with the tomato paste in the small bowl.
  • Warm up tomato mixture in the microwave for 10-15 seconds. 
  • Semi melt white chocolate in the microwave using 30 seconds intervals.
  • Add warm tomato mixture into melted white chocolate in 3 parts, stirring after each addition with the help of rubber spatula.
  • Using hand blender, emulsify the ganache until smooth.
  • Add unsalted butter and pinch of salt and emulsify again.
  • Transfer the ganache into glass container. Cover it by gently pressing plastic wrap onto surface (to contact). 
  • Refrigerate ganache for 6-8 hours (or overnight).  
  • Cut sun dried tomatoes into small pieces.
  • Transfer ganache into pipping bag with round tip. Pipe gentle amount of the ganache on one shell of the macaron. Add a few pieces of sun dried tomatoes. Sandwich the macaron with another shell. 

How to make Macaron Shells

  • In the mixing bowl sift together almond flour and powdered sugar. Set aside. 
  • In the mixing bowl of stand mixer add room temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at the time. Add red or green food coloring. Increase speed to medium-high and whip until stiff picks. This will take 10-15 minutes. 
  • Add dry ingredients and start folding the butter. When macaronage drips down from the spatula “like lava”, transfer into pipping bag with round tip.
  • Pipe macaron shells on the baking mat. 
  • Top baking sheet pan with pipped macaron shells a few times. Let shells to rest on the countertop until no batter sticks to your finger when you touch. 
  • Bake macaron shells in the preheated oven to 275F (134C) -300o F (150oC) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven. 
  • Remove baked macaron shells from the oven and let it cool on the baking mat with baking sheet pan. When shells are cooled completely remove from baking mat and pair them with similar size. 

Notes

Get all ingredients and tools ready before baking.
Bake macaron shells a day or a few days ahead of time.
Use an immersion blender to make the ganache. 
 

Nutrition

Serving: 1macaronCalories: 117kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.04gCholesterol: 5mgSodium: 49mgPotassium: 64mgFiber: 1gSugar: 14gVitamin A: 84IUVitamin C: 1mgCalcium: 28mgIron: 0.3mg
Tried this recipe?Let us know how it was!

2 Comments

  1. 5 stars
    Way cool! Some extremely valid points! I appreciate you penning this article plus
    the rest of the website is extremely good.

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