Foie gras macaron with onion confit
10 people
00h 45
Ingredients
- For the base:
- 280g icing sugar
- 160g ground almonds
- 3 egg whites
- 1 pinch of salt
- 50 g of sugar normal
- & Frac12; teaspoon vanilla-inflected sugar
- & Nbsp;
- For the filling:
- Cooked foie gras 200 g
- 50 g onion confit
Method
- 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 On the macaron base, place a sheet of foie gras and complete with a little onion confit. Close the macaron with caution. For best results, stored in the fridge 8 hours before tasting.
Products you will need
