Savory Macarons with Goat Cheese Mousse and Occitanie Heather Honey
Réalisée par En Cuisine Ma Poule for Les Compagnons du Miel®
- 👥 pour 2 people
- ⏱ temps de préparation : 30 min
- 🔥 temps de cuisson : 10 min
- ★ difficulté : 2/3
Ingrédients
For the macaron shells:
90g egg whites
125g almond flour
25g granulated sugar
200g powdered sugar
For the goat cheese mousse:
150g fresh goat cheese
2 tsp Occitanie Heather Honey
1 tsp olive oil
1 tsp fresh chives, finely chopped
Salt and black pepper
1 pinch of Espelette pepper
To finish (optional):
Crushed walnut kernels
LA RECETTE
For the macaron shells:
1. Combine the powdered sugar and almond flour, then sift together into a bowl for a smooth, lump-free texture.
2. Whisk the egg whites while gradually adding the granulated sugar until very stiff peaks form.
3. Gently fold the sifted almond-sugar mixture into the whipped egg whites using a spatula until glossy and smooth (macaronage).
4. Tint the batter with food coloring if desired, then transfer to a piping bag and pipe rounds onto a baking sheet lined with parchment paper.
5. Bake at 160°C (320°F) in a convection oven for 7 to 8 minutes. Allow to cool completely before delicately lifting the shells off the sheet.
For the goat cheese mousse & assembly:
6. In a bowl, whisk together the fresh goat cheese, Occitanie Heather Honey, olive oil, chopped chives, salt, black pepper, and Espelette pepper until smooth and creamy.
7. Transfer the mousse to a piping bag fitted with a tip.
8. Pipe a portion of goat cheese mousse onto half of the macaron shells, sprinkle with a few crushed walnuts, and cap with the remaining shells.
