30 to 40 macaroons
150 g Ground white almonds
150 g Icing sugar
50 g Egg white 1
150 g Caster sugar
50 g Water
50 g Egg white 2
Red and green powdered food colouring to taste
Tomato basil cream
120 g Soft cream cheese like Philadelphia® or St Môret
2 Adora tomatoes
Juice of 1/2 lemon
8-10 Basil (leaves)
Salt, Espelette chilli to taste
5 g Gelatine sheet
- Preheat the oven to 160°C.
- Sift together the ground almonds and icing sugar.
- Beat the first lot egg whites (constant average speed) until the air bubbles are all the same size.
- In a saucepan, heat the water and caster sugar together until they reach 117°C then slowly pour over the egg whites (not too firm).
- Continue beating the mixture until the bowl is warm.
- Add to this mixture the remaining 50g of egg whites and continue to beat.
- The meringue is ready when the bowl is cold and the whisk has a “beak” on it when lifted.
- Weigh your sugar/ground almond mixture and your meringue to make 2 bowls of equal quantities: one for red biscuits and one for green biscuits.
- In each bowl of meringue, add the powdered colouring and begin to make the macaroons: add the icing sugar/ground almonds in thirds to the meringue to make sure the mixture is smooth.
- The mixture is ready when you have a good ribbon flowing from your spatula.
- Put the red and green macaroon mixtures into two piping bags with a number 8 nozzle. Pipe onto greaseproof paper on a baking tray.
- Remember to print out a size sheet and put it under the greaseproof paper, to make identical biscuits.
- Bake the macaroons for 12 to 15 minutes in a fan oven. The exact time depends on your oven. Remember to turn the baking tray half-way through so that the ones at the back are not more cooked than those at the front.
- The biscuits are ready when they come off the greaseproof paper easily.
- Cool at room temperature.
Tomato basil cream
- Peel and deseed the tomatoes: there must not be too much liquid.
- Blend the cream cheese, tomatoes and basil.
- Season: lemon juice, salt (not too much if the cream cheese is salted), Espelette chilli.
- To make a cream that will hold in the macaroon, the mixture requires gelatine. Soak the gelatine for 20 minutes in cold water, then dissolve it in a few dessertspoons of very hot water. Once the gelatine is dissolved, mix it into the cream cheese/tomato/basil mixture.
- Chill for at least 4 hours.
- Fill a piping bag with it and fill the macaroons using a fluted nozzle.
these sweet/savoury macaroons must not taste like a sweet pastry. To avoid that, remove the sweetness of the biscuit by sprinkling a little fleur de sel and Espelette chilli on the biscuits just before baking.
Serve with an aperitif.