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.
Servings 24 macarons
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 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 baking sheet pan. When shells are cooled completely remove from baking mat and pair them with similar size.