This week I get the privilege of participating in the annual Tomato Festival in Los Banos. The festival is filled with fun activities and events that celebrate the our local agriculture and the overall awesomeness of tomatoes. This Saturday, there will be a fantastic Wine & Tomato tasting within in the festival, and I was asked to create a special tomato inspired menu with the delicious heirloom tomatoes from Lone Willow Ranch. Our lucky tasters will get to have Gazpacho Shooters, Roasted Tomatoes with Fresh Cheve on Crostini, and Tomato Macaroons filled with Tomato Jam. I am going to share the macaroon recipe with you in this blog, and I will post the the other recipes with pictures following the event.
1 C. Powdered Sugar
¾ C. Almond Flour
2 Large Egg Whites, Room Temperature
Pinch of Cream of Tartar
¼ C. Superfine Sugar
1Tbsp. Tomato Puree
4 Drops Red Gel Food coloring
Pulse confectioners’ sugar and almond flour in a food processor until combined. Sift mixture two times.
Preheat oven to 375 degrees. Whisk whites with a mixer on medium speed until foamy. Add cream of tartar, and whisk until soft peaks form. Reduce speed to low, then add superfine sugar. Increase speed to high, and whisk until stiff peaks form, about 8 minutes. Sift flour mixture over whites, and fold until mixture is smooth and shiny. Add puree and food coloring, and fold in.
Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging pastry tip to the side of rounds rather than forming peaks. Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 15 minutes. Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until macaroons are crisp and firm, about 10 minutes. After each batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degrees.
Let macaroons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. (If macaroons stick, spray water underneath parchment on hot sheet. The steam will help release macaroons.)
Sandwich 2 same-size macarons with 1 teaspoon filling. Serve immediately, or stack between layers of parchment, wrap in plastic, and freeze for up to 3 months.
2 Cups of Tomatoes Pureed with Skins on.
1 C. Honey
Wash tomatoes (a little more than you need) and put into food processor. Pulse until no chunks remain. Take 1 cup of the puree and put it in a sauce pan. Take the remainder of the puree and push it through a medium sieve. You should remove about 20% of the juice. Measure 1 cup of the strained puree and add it to your sauce pan. Add 1 cup of honey. Bring it to a boil, stirring regularly. Boil for approx. 20 min. After 20 min, the mixture should be thick and bright red. Store in the refrigerator.