Recipe for Tomato Mozzarella Basil Macarons

Preparation of the ganache: Blend all the ingredients in a mixer. Cover directly and set aside.

Preparation of the shells: Blend and sift the almond powder and icing sugar twice. Note that the indicated weight is for the sifted almond powder and icing sugar. Beat the egg whites with a mixer. Once frothy, add the sugar in three additions. Allow 2 to 3 minutes between each addition for the sugar to incorporate well into the egg whites.

When the meringue is nice and shiny and firm, add your food coloring, beat again, and your meringue is ready.

Then incorporate the powders (almond and powdered sugar) into the meringue in two batches. Mix well with a spatula gently so that the powders are well combined, then macaronner. When the mixture is shiny and forms a ribbon, your preparation is ready. Place your mixture in a piping bag and pipe your macarons, dusting with dried basil (using a size 8 tip), then bake at 140 degrees for 16 minutes with convection heat (the baking time depends on your oven). For your information: I let them crust for 30 minutes, only if the weather is humid.

Assembly: Once out, let them cool and fill with the ganache, adding the pesto with a cone, then refrigerate. In general, tasting and assembly are done the next day for better flavor.

To finish, I used real tomato branches for a trompe l'oeil effect. Enjoy your meal and feel free to share your creations!