Vanilla, Cherry Chocolate and Tomato Macarons
Three macaron flavors: vanilla shells with caramelized white-chocolate ganache, cherry shells with dark-chocolate ganache, and tomato shells with sun-dried tomato mascarpone.
Ingredients
| 150 g | Powdered sugar (vanilla shells) | |
| 90 g | Almond flour (vanilla shells) | |
| 72 g | Egg whites (vanilla shells) | |
| 37 g | Granulated sugar (vanilla shells) | |
| 1 pinch | Cream of tartar (vanilla shells) | |
| 1 | Vanilla pod and seeds | |
| 200 g | White chocolate (caramelized ganache) | |
| 110 ml | Liquid cream (caramelized ganache) | |
| 150 g | Powdered sugar (cherry shells) | |
| 90 g | Almond flour (cherry shells) | |
| 72 g | Egg whites (cherry shells) | |
| 37 g | Granulated sugar (cherry shells) | |
| 1 pinch | Cream of tartar (cherry shells) | |
| — | Cherry essence | |
| — | Dark red gel food coloring | |
| 150 g | Dark chocolate (ganache) | |
| 110 ml | Cream (dark ganache) | |
| 50 g | Dried cherries | |
| 150 g | Powdered sugar (tomato shells) | |
| 90 g | Almond flour (tomato shells) | |
| 72 g | Egg whites (tomato shells) | |
| 37 g | Granulated sugar (tomato shells) | |
| 1 pinch | Cream of tartar (tomato shells) | |
| 1 tsp | 5 ml | Tomato powder |
| — | Red gel food coloring | |
| 100 g | Mascarpone | |
| 20 g | Sun-dried tomatoes |
Instructions
Vanilla shells:
- Once the egg whites are ready, add the vanilla and cream of tartar and beat for another 30 seconds.
- Finish the macarons.
Caramelized white chocolate ganache:
- Heat the oven to 130°C.
- Break the white chocolate into small pieces and place it in a tray on baking paper.
- Stir every 10 minutes over the course of an hour.
- Remove from the oven, place in a small saucepan and melt, adding cream in a 1:1 ratio.
- Strain out the lumps.
- Cool slightly and pour into a piping bag.
- Cool further and sandwich the macarons.
Cherry shells:
- Add the flavorings and colorings to the ready egg whites. Finish the shells with French meringue.
Dark chocolate ganache:
- Melt the chocolate and cream in a saucepan over low heat.
- Leave to cool slowly and add the chopped cherries. Stir.
- Pour into a piping bag and leave to cool further. Sandwich the macarons.
Tomato shells:
- When the egg whites are ready, add the cream of tartar and tomato powder and beat for another 30 seconds.
- Finish the shells with French meringue.
Sun-dried tomato filling:
- Blend the sun-dried tomatoes with the mascarpone and sandwich the macarons.