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Tomato Macarons

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

tomato macarons

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How to make Tomato Macarons

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

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

How to make Tomato Ganache

Ingredients for 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 plastic bowl or cup to warm up tomato mixture.

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. Start stirring in the center and then increase circles toward the sides of the bowl. After that, using hand blender, emulsify the ganache until smooth. Add unsalted butter and pich of salt, then emulsify again. Transfer the ganache into glass container. Cover it by gently pressing plastic wrap onto surface (to contact). Refrigerate tomato ganache for 6-8 hours (or overnight).  Ganache will develop creamy consistency. 

How to assemble macarons

When you are ready to assemble macarons, cut sun dried tomatoes into small pieces. Then 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 and sandwich the macaron with another shell. Place filled macarons in air tight 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 appetizer for your event if you like.

How to store

Store tomato macarons in the airtight container in the refrigerator for 2-3 days. You can also freeze macarons with this filling for a few month. 

Tips for making Savory Macarons

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

If you make these Tomato macarons, please tag me on the social media and leave a rating down below. I would love to see your creations! Check also other recipes:

tomato macarons
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5 from 2 votes

Tomato Macarons

My goal was to make macarons not only look like tomatoes but also taste like tomatoes. This is recipe of tomato ganache for savory macarons.
Course Appetizer, Dessert
Cuisine French
Prep Time 15 minutes
Total Time 30 minutes
Servings 24 macarons
Author Marina of www.everythingmarina.com

Equipment

  • 1 stand mixer or electric hand mixer
  • 1 emulsify 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. 

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