Macaroons with Goose Liver and Onion-Honey Chutney
Appetizers
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Cook Time
3 h
Servings
8
Difficulty
Medium
Prep Time
60 Min
Description
These macaroons with goose liver and onion-honey chutney are a real treat! I especially like to make them for festive occasions such as Christmas or New Year's Eve. The combination of the sweetness of the honey, the spiciness of the onions and the delicate taste of the goose liver is simply unbeatable. The preparation of the chutney takes some time, but it is definitely worth it. And with the Thermomix® it's child's play! An absolute highlight for any aperitif or as a noble starter. The macaroons are a bit more elaborate, but the result is worth the effort. Be sure to try!
Ingredients (11 ingredients)
-
110 g icing sugar
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60 g almond powder
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60 g egg whites
-
20 g sugar
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0.5 c. à c. spice mixture for gingerbread or cinnamon
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1 knife tip red food coloring
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500 g red onions
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300 g Acacia honey
-
10 cl cider vinegar
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1 bâton cinnamon
-
1 c. à c. quatre épices
Preparation (11 steps)
Prepare onions
Peel and quarter 500 g red onions. Place the quartered onions in the mixing bowl and chop for 3 sec./speed 5. Push down with the spatula.
Cook chutney
Add 300 g acacia honey, 100 ml apple cider vinegar, 1 cinnamon stick and 1 tsp quatre épices to the chopped onions in the mixing bowl. Cook for 20 min./100°C/speed 1 without the measuring cup. Use the spatula to stir the mixture occasionally.
Puree chutney
Remove the cinnamon stick. Puree the onion-honey chutney for 30 sec./speed 8-10, slowly increasing the speed. Pour the finished chutney hot into sterilized jars and turn them upside down.
Mix almonds and icing sugar
Place 110 g icing sugar and 60 g almond powder in the mixing bowl and grind for 10 sec./speed 10. Then transfer.
Bake dry ingredients
Spread the mixed dry ingredients on a baking sheet and bake in a preheated oven at 150°C (fan oven) for 5 minutes. Then let cool.
Whisk egg whites
Place 60 g egg whites in the mixing bowl. Insert the butterfly and whisk until stiff for 3 min./speed 3.5. Slowly sprinkle in 20 g sugar.
Add color and spices
Add a pinch of red food coloring and ½ tsp gingerbread spice (or cinnamon) to the egg whites and stir for 10 sec./speed 3.
Make macaroon mixture
Add the cooled almond-icing sugar mixture to the egg whites and carefully fold in with a spatula until a homogeneous mass is formed.
Shape macaroons
Fill the macaroon mixture into a piping bag and pipe small circles onto a baking sheet lined with baking paper. Let the macaroons dry at room temperature for 1 hour.
Bake macaroons
Preheat the oven to 150°C (fan oven). Bake the macaroons for 15 minutes. To create steam, pour some water under the baking paper. Let the macaroons cool on a wire rack.
Fill macaroons
Top half of the macaroon halves with a teaspoon of onion-honey chutney and a piece of goose liver. Cover with another teaspoon of chutney and assemble with a second macaroon half. Store the filled macaroons in the refrigerator until serving.
Finished cooking? Great! 🎉
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Created by
Chloe Robert
4
Rezepte
0
Kochbücher
Allergens
- Eggs
- Nuts
- Sulphur dioxide and sulphites
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