Tomato, raspberry, and basil macarons recipe.

In a blender, add almond flour, powdered sugar, and cocoa powder to obtain a very fine powder.

Whisk the egg whites with the granulated sugar and add the coloring at the end (for the right consistency, a beak should form when you remove the whisk).

Pour the mix of powders into the whipped egg whites and gently fold in using a spatula (the mixture should not be liquid).

Pour the mixture into a piping bag and, on a sheet of parchment paper, shape the shells of your macarons, trying to maintain an equal size for all the macarons.

Tap the tray on the work surface and let them air dry; it will be time to cook them when they no longer stick to your fingers (the time will depend on the temperature of your room).

Bake for 12 to 14 minutes in a preheated oven at 150ºC, then let them cool to remove from the paper.

For the jam, peel and core the tomatoes, then cut them into cubes. Next, heat the tomatoes and sugar in a pot over low heat, allowing the sugar to gradually dissolve.

Add the agar-agar and boil for 30 seconds, then add the basil leaves.

Let it cool, then remove the basil leaves.