Red tomato and Zephyr™ macaron

Used Cacao Barry products
Fall / Winter

Red tomato and Zephyr™ macaron

Created by
  • Ramon Morató
    Global Creative Innovation Leader for the Cacao Barry® brand
Level
level 2
Dosage
Recipe for approx. 120 macarons
Used Cacao Barry products
Recipe components

Macaron shell mix

IngredientsPreparation
  • 1000g
    TPT (50% icing sugar, 50% powdered almonds)
  • 170g
    fresh egg whites
  • 500g
    sugar
  • 180g
    water
  • 170g
    egg white
  • 20g
    red colourant powder

Mix the TPT with unbeaten fresh egg whites.
Separately, boil the sugar with the water until reaching 117ºC. Add the colouring and pour over the beaten egg whites to create an Italian meringue.
Fold the mixtures together and pipe rounds on baking sheets.
Leave to dry approximately 10-15 minutes and bake at 160ºC.

Red tomato and Zephyr™ white chocolate couverture ganache

IngredientsPreparation
  • 250g
    liquified red tomato juice
  • 10g
    red tomato power
  • 25g
    dextrose
  • 6g
    gelatin leaves
  • 50g
    fresh butter

Mix the tomato juice with the tomato powder, dissolve the dextrose and cool to about 30ºC.
In intervals, add to the white chocolate couverture melted to about 45ºC.
Incorporate the gelatine and finally emulsify the butter when the mixture has reached about 40/50ºC.
Set aside.

Others

IngredientsPreparation
  • Q.S.
    fresh herb sprouts and/or microgreens
  • Q.S.
    Maldon salt
  • Q.S.
    parmesan cheese
  • Q.S.
    sun-dried tomatoes in oil
  • Q.S.
    concentrated tomato paste
  • Q.S.
    roasted pine nuts

Assembly

Pipe dots of tomato ganache on the macaron shells.
Sandwich the shells and set aside.
Pipe in the centre a dot of concentrated tomato paste and place a piece of Parmesan cheese, sun-dried tomato cubes, toasted pine nuts and Maldon salt before serving.
Decorate to taste.