Ketchup Macarons
This recipe delivers an adventurous twist on the classic French macaron, featuring crisp, airy shells filled with a bold, tangy ketchup and hot sauce ganache. It's a challenging but rewarding bake for those seeking an unconventional sweet and savory dessert or snack.
Equipment
- 1 Kitchen Scale Essential for precise ingredient measurements in macarons
- 1 Stand Mixer With whisk attachment for meringue
- 1 Piping Bag With a round tip (e.g., Ateco 805) for uniform shells
- 2 Baking Sheets Flat, heavy-duty for even baking
- 1 Fine-mesh Sieve For sifting almond flour and powdered sugar
Ingredients
Main
- 150 g powdered almonds
- 150 g powdered sugar
- 55 g egg whites
- 15 g red food coloring
- 150 g Granulated Sugar
- 40 g water
- 40 g cornichons
- 6 g Sheet Gelatin
- 350 g Heinz ketchup
- 4-5 drops Hot Sauce
Instructions
- Sift together powdered almonds and powdered sugar into a bowl, ensuring no lumps remain.
- In a small saucepan, combine granulated sugar and water. Heat to 118°C (244°F) to create a sugar syrup for the Italian meringue.
- While the syrup heats, begin whisking 55g of egg whites in a stand mixer on medium speed until foamy.
- Once the syrup reaches 118°C, slowly pour it in a steady stream into the whisking egg whites, increasing speed to high. Continue whisking until the meringue is stiff, glossy, and cooled to room temperature.
- Incorporate the sifted dry ingredients into the cooled meringue in two additions, using a rubber spatula to gently fold (macaronage) until the batter flows like 'lava' and ribbons off the spatula. Mix in red food coloring.
- Transfer the macaron batter to a piping bag fitted with a round tip and pipe uniform circles onto parchment paper or silicone mats on baking sheets.
- Tap the baking sheets firmly on the counter several times to release air bubbles, then let the piped shells rest at room temperature for 30-60 minutes, or until a skin forms and they are dry to the touch.
- Preheat oven to 150°C (300°F). Bake macaron shells for 12-15 minutes, rotating halfway, until the 'feet' are developed and the shells are set. Let cool completely on the sheets.
- For the filling: Bloom gelatin sheets in cold water. Gently warm the Heinz ketchup, then whisk in the bloomed and squeezed gelatin until dissolved. Stir in 4-5 drops of hot sauce and finely chopped cornichons. Chill until spreadable.
- Once shells are completely cooled, match them by size. Pipe or spoon a small amount of ketchup filling onto one shell and gently top with a matching shell to form a sandwich.
Notes
This recipe presents a truly unique macaron experience. Precision is paramount in macaron making; always weigh ingredients. For the shells, ensure your egg whites are at room temperature, or even 'aged' for a day or two, to achieve stable meringue. The 'macaronage' step (folding the dry ingredients into the meringue) is critical – aim for a 'lava-like' consistency that ribbons off the spatula. For the ketchup filling, the gelatin provides necessary stability, preventing a soggy macaron. Balance the sweetness of the shell with the savory, tangy notes of the ketchup and a hint of spice from the hot sauce. This unconventional flavor profile requires careful attention to balance for a surprising yet pleasant result. Remember to let the piped shells rest adequately to form a skin before baking, which helps develop the signature 'feet'.