The latest Mactweets Challenge from Jamie and Deeba was to create a macaron around a seasonal fruit (or vegetable). I went with the fruit who is often perceived as a vegetable. Who can’t get enough of fresh tomatoes when they are in season?
Rewind a bit to when I purchased some horseradish powder at my favorite local spice store and made macaron shells with it. They have been hanging out in my NYC freezer for some time patiently waiting their macturn. I designed the jam recipe with these shells in mind using tabasco and vodka to mimic a bloody mary cocktail. Bloody Mary macarons are not new. Zumbo and the fabulous Jill Colonna have all created versions but we’ve all interpreted them differently.
Adding a bit of celery on top of the filling finished off my macocktail. These were sweet and spicy delicious with a bit unexpected cool crunch.
- 3 egg whites – aged at least 2 days. Let them sit out on the counter uncovered.
- 25 grams of fine granulated sugar
- 200 grams of powdered sugar
- 2 tablespoons horseradish powder
- 110 Grams of almond flour*
- Sift the powdered sugar, horseradish powder and almond flour together or pulse them together briefly in a food processor. Make sure there are no large pieces and set aside.
- Whip the egg whites. When they start to get foamy, slowly add the sugar. Continue whipping until you can turn the bowl upside down and nothing slides out. (I also add a pinch each of salt and cream of tartar)
- Add the powdered sugar/almond/horseradish powder mixture to the egg white mixture and fold, using quick strokes at first then slow down. No more than 50 strokes all together. The batter should have a “flowing like lava” consistency.
- Fill a Pastry bag and pipe circles onto a baking sheet lined with parchment paper or on a Silpat.
- Let the macarons dry for about one hour until they harden.
- Preheat oven to 300 degrees F
- Bake for 18-20 minutes.
- I keep the oven door propped open with a dish towel or wooden spoon. Try to refrain from obsessive peeping to see if they get feet.
- Let cool completely and then match up the shells into pairs according to size and fill with the tomato jam.
For the Tomato Tabasco Vodka Jam:
Ingredients:
- 1 pound ripe tomatoes chopped into small pieces
- 1/4 cup brown sugar
- 1 tablespoon Tabasco sauce
- 1/3 teaspoon chili powder
- Pinch cayenne pepper
- 1/4 cup vodka
Directions:
- Place all the ingredients and bring to a boil.
- Turn heat down to low and simmer.
- When most of the juices are gone add vodka and simmer until the mixture is once again reduced.
- Cool completely.
- For a smoother consistency transfer to a food processor and pulse a few times.
Place a bit of celery leaf on top of the tomato jam when assembling the macs to complete the Bloody Mary theme.
12 comments
These look amazing–quick question. Is the vodka added twice? The directions say to add all the ingredients and then simmer down, but then followed by adding vodka. Is this more vodka after some is already in the simmer?—or is the vodka left out and then added after the simmering?
Hi Jennifer. Good catch! Thank you. The vodka is added last. Place all the ingredients, except the vodka in a pot and bring to a boil. Then add the vodka when most of the juices are gone. Enjoy!
Amazing and creative! I'm imagining how they taste right now!
What a brilliant idea!! These sound amazing. So creative! I'd love to try these!
I have to say that you do always make the most exciting and unique macs of anyone I know. These are amazing! And that jam is a yowzer! Gotta try this! Gorgeous!
What a fabulously unexpected combination for a macaron. You always think outside of the box 🙂
i really do love all your unique macarons (they are on my to do list for the past 2-3 years–i will do them this year!)…this sounds really neat, would love to try!
Wow. I wish you could send me a couple of these to try!
O.K. Lora, you really should consider writing a book on your amazingly unique macarons. The hardest thing would be picking out which one (s) would grace the cover!
These are so cool! I love the idea of a savory sweet macaron!
Wow they are beautiful Lora – do the shells taste very strongly of horseradish?
Thanks! Not really. Just a little bite amongst the sweetness.