Figs macaron with foie gras

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10p
45 min

What you need

Base recipe

¼ cup (280 g) icing sugar

¾ (160 g) ground almonds

3 egg whites

1 pinch salt

¼ cup (50 g) sugar

½ teaspoon vanilla es

Así puedes prepararlo

Base recipe

Sieve the icing sugar and mix well with the ground almonds. In a bowl, whip the egg whites with an electric mixer, add the salt and gradually add the plain sugar until obtaining a thick meringue. 

Add half of the icing sugar with the almond to the meringue and stir gently with a spatula from top to bottom.

Add the vanilla sugar and the remaining icing sugar with the almonds and continue stirring gently until blended.

Pour part of the mix into the DECOMAX fitted with the large round tip and make circles in the size indicated by the marks on the MACAROON BAKING SHEET. When the batter expands, it won't spill over and each macaroon will be the perfect size and shape.

Allow to rest between 30-35 minutes at room temperature. Cook in a preheated oven at 300ºF (150ºC) for 20-25 minutes until firm to touch. Repeat the process with the rest of the batter.

 

Fillings

 

Cut a thin sheet of foie gras and place it on the base of the macaron.

Chop the figs into small pieces and add them. Complete the filling with another thin layer of foie gras and some salt flakes. Close the macaron with caution.

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