Macaroons with foie gras and straw wine
Ingredients
Instructions
- 250 g Duck foie gras
- 30 cl straw wine
- 3 sheets of gelatin
- Salt
- Pepper
For the shells:
- 200 g ground almonds
- 200 g Icing sugar
- 200 g Sugar
- 5 egg whites
- 10 drops of yellow food coloring
- 7 cl straw wine
- Mix the almonds with the icing sugar, pepper, then sand with your fingertips to eliminate lumps. Fold in 2 egg whites and food coloring.
- In a small saucepan, heat the straw wine and sugar until you get a thick sugar syrup.
- Beat 3 egg whites until stiff then add the sugar syrup in a trickle, whisking constantly with the mixer. The mixture becomes dense and shiny.
- Fold this meringue into the almond mixture and pipe it into a piping bag. Refrigerate 10 mins.
- Place small discs of dough on the baking sheet lined with baking paper. Leave to rest for 30 mins. Bake (170°C/th. 6-7) 12 min.
- Soak the gelatin in cold water. In a saucepan, heat the straw wine to a simmer then add the drained gelatin and let melt. Pour into a rectangular dish to 1/2 cm thick. Leave to set for 2 hours in the refrigerator. With a cookie cutter with a diameter smaller than the macaron shells, cut discs of straw wine jelly.
- Slice the foie gras thinly and cut discs of the same diameter. Arrange a disk of jelly on a shell, then a disk of foie gras.
- Assemble the second shell to form the macaron. Retry the operation. Arrange as you go on a large platter. Refrigerate 4 hours.
- Take the macaroons out 2 hours before tasting them.
Macaroons with foie gras and straw wine
Today we offer you the following recipe: Macaroons with foie gras and straw wine
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Macaroons with foie gras and straw wine Recipe – Macaroons with foie gras and straw wine Recipes
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