Check out this cool book Marc got me for Christmas. It's by one of the top chefs in the world of Macarons - Pierre Hermé. It's got loads of recipes for different flavours including tomato ketchup!
What's interesting is that the basic mix he uses is made with Italian meringue. The recipes I've tried have always used soft meringue. The main difference is that hot sugar syrup is added to the egg whites. Apparently this makes for a more stable meringue which won't deflate as much when you add your other ingredients. It does mean more washing up though and hot sugar...
There's one other issue. The whole book is written in French. Luckily although my spoken French is awful, my reading is okay. Hopefully I'll be able to decipher enough to give it go. Maybe not the ketchup ones.













