Tomato Vanilla Macaron Recipe

Make 30-40 small macarons
Preparation time: 30 minutes
Cooking time: 20 minutes and 1 hour for the mixture

Ingredients:

For the Italian Meringue

• 150g aged egg white (make by leaving egg white in a bowl on a bench for 2 days)
• 400g caster sugar
• 100ml water
• Add food colouring to the meringue if required.

For the Almond Mixture

• 150g fresh egg white
• 250g almond meal / almond flour
• 250g icing sugar

Shell Colouring

• Pinch of red food colouring

Used the above ingredients to make the macaron shell.

For jam:

• 200g of ripened tomatoes
• 60g (2oz) of gelling sugar
• ½ vanilla pod
• 1 tablespoon of lemon juice

Direction:

1. Create macarons shells based from the basic macaron recipe.
2. Then start preparing the jam by boiling the tomatoes for 1 minute and then dip them in a bowl of cold water afterwards.
3. Peel the tomatoes and cut it into pieces.
4. Pour the tomatoes in a saucepan, add gelling sugar and bring to boil.
5. Cook for 5 to 7 minutes, stirring it constantly on high heat.
6. Remove from heat and add seed of vanilla pod.
7. Set aside and let it cool.

Assembly of the macaron

1. To assemble your macarons, start by garnishing one macaron shell with ganache and cover it with another shell.
2. Do the same with the rest of the shell.