Tomato Macarons

5 from 1 vote

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.

Prep Time45

Cook Time30

stabilizing ganache8

Total Time9 15

Course: Appetizer, Dessert

Cuisine: French

Diet: Gluten Free

Servings: macarons

Calories: 117kcal

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 piping bag with a round tip. Pipe a gentle amount of the ganache on one shell of the macarons. Add a few pieces of sun-dried tomatoes. Sandwich the macarons with another shell.

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 peaks. This will take 10-15 minutes.
Add dry ingredients and start folding in the butter. When macaronage drip down from the spatula “like lava”, transfer them into a piping bag with a round tip.
Pipe macaron shells on the baking mat.
Top the baking sheet pan with piped macaron shells a few times. Let the shells rest on the countertop until no batter sticks to your finger when you touch it.
Bake macaron shells in the preheated oven to 275°F (134^o°C) -300°F (150^oC) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.
Remove baked macaron shells from the oven and let them 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.

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.