Red tomato and Zephyr™ macaron


Created by
  • Ramon Morato - Global Creative Innovation Leader for the Cacao Barry® brand

Macaron shell mix

ingredients preparation
  • 1000g
    TPT (50% icing sugar, 50% powdered almonds)
  • 170g
    fresh egg whites
  • 500g
  • 180g
  • 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

ingredients preparation
  • 250g
    liquified red tomato juice
  • 10g
    red tomato power
  • 25g
  • 400g
  • 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.



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.

Get in Touch