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!
Why you’ll love this recipe
- Macarons are gluten-free desserts.
- Savory macaron recipe that will impress, like my Smoked Salmon or Beetroot Macarons.
- Ganache is smooth and has an amazing texture. Try also Laduree Basic Ganache.
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 piping 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 decorated with fresh herbs or berries.
- Use different piping tips to fill.
Recipe FAQs
Store Tomato Macarons in an airtight container in the refrigerator for 2-3 days.
You can freeze Tomato Macarons tin an air-tight container for up to 6 months.
This happens when macaron shells do not rest enough before baking.
There are many reasons. Most common are not stable meringue, incorrect piping technique, or wrong oven temperature.
More Recipes You’ll Love
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
Tomato Macarons
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 a small bowl.
- Warm up the tomato mixture in the microwave for 10-15 seconds.
- 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.
- Using a hand blender, emulsify the ganache until smooth.
- Add unsalted butter and a pinch of salt and emulsify again.
- Transfer the ganache into a glass container. Cover it by gently pressing plastic wrap onto the surface (to contact).
- Refrigerate ganache for 6-8 hours (or overnight).
- Cut sun-dried tomatoes into small pieces.
- 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. 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 a stand mixer, add room-temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at a 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 it into a pipping bag with a round tip.
- Pipe macaron shells on the baking mat.
- Top baking sheet pan with pipped macaron shells a few times. Let shells rest on the countertop until no batter sticks to your finger when you touch it.
- Bake macaron shells in the preheated oven to 275o F (134o C) -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 a baking sheet pan. When shells are cooled, completely remove them from the baking mat and pair them with similar sizes.
I hope you’ll like this recipe. Let me know how it came out.
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