Salty macarons with sun-dried tomatoes and Saint-Môret

Name: Salty macarons with sun-dried tomatoes and Saint-Môret
Prep time: 60 min
Cook time: 120 min
Total time: 180 min
Yield: 6 Servings
Ingredients: 1 tbsp red food coloring; 30 g caster sugar; 80 g hazelnut powder; 130 g icing sugar; 70 g egg white; 1 pinch salt; 1 bunch chives; 10 piece sun-dried tomatoes; 200 g St Môret

Appetizers

Save recipe

To save recipes, you need a free MixBuch account.

Or use the MixBuch App:

Coming soon!

Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.

Trial expired

You have used the two free save slots. Switch to Premium for unlimited recipes!

Get Premium

Starting at €1.49/month

Cook Time

3 h

Servings

Difficulty

Medium

Prep Time

60 min

This Thermomix® recipe for Salty macarons with sun-dried tomatoes and Saint-Môret is ready in 3 h and yields 6 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

These salty macarons are a real explosion of flavors in the mouth! The combination of creamy Saint-Môret and candied sun-dried tomatoes is simply divine. I love preparing these little sweets for an aperitif, it's always a guaranteed success. Fresh chives add a touch of freshness that perfectly balances the rich taste of the other ingredients. These macarons are perfect for a brunch with friends or a family celebration. Easy to make with the Thermomix®, they are sure to impress your guests! Feel free to add a pinch of Espelette pepper to enhance the taste.

Ingredients (9 ingredients)

1 tbsp red food coloring
30 g caster sugar
80 g hazelnut powder
130 g icing sugar
70 g egg white
1 pinch salt
1 bunch chives
10 piece sun-dried tomatoes
200 g St Môret

Preparation (10 steps)

Preparation of ingredients

Preheat the oven to 150°C. Prepare a baking sheet with baking paper. Finely chop the chives and cut the sun-dried tomatoes into small pieces. Set aside.

Making hazelnut powder and icing sugar

Thermomix® Setting

10 sec/Speed 10

Put 80g of hazelnut powder and 130g of icing sugar in the Thermomix bowl and mix for 10 Sec./Stufe 10. Set aside.

Preparation of egg whites

Thermomix® Setting

4 min/Speed 3.5

Put 2 egg whites (70g) and a pinch of salt in the Thermomix bowl. Insert the whisk. Program 4 Min./Stufe 3.5.

240

Adding the caster sugar

Thermomix® Setting

1 min/Speed 3.5

Gradually add 30g of caster sugar while the Thermomix is running at Stufe 3.5 for 1 Min.

Coloring the meringue

Thermomix® Setting

5 sec/Speed 3

Add a few drops of red food coloring (optional) and mix for 5 Sek./Stufe 3.

Incorporation of powders

Thermomix® Setting

20 sec/Speed 2/Linkslauf Reverse

Remove the whisk. Add the hazelnut powder/icing sugar mixture and mix gently for 20 Sek./Stufe 2/Left rotation.

Piping the macarons

Put the preparation in a piping bag and form small circles on the baking sheet. Leave to crust for 30 minutes.

Baking the macarons

Bake for 12-15 minutes at 150°C. Let cool completely before removing the shells.

Preparation of the filling

Thermomix® Setting

10 sec/Speed 4

Put 200g of Saint-Môret, the chopped chives and the sun-dried tomatoes cut into pieces in the Thermomix bowl. Mix for 10 Sek./Stufe 4.

Filling the macarons

Garnish a macaron shell with the Saint-Môret preparation and cover with another shell. Repeat the operation until all the ingredients are used up. Store in the refrigerator for at least 1 hour before serving.

Finished cooking? Great! 🎉

Share your result with the community and download the MixBuch App!

More images

About this recipe

Salty macarons with sun-dried tomatoes and Saint-Môret are a little gourmet madness that I discovered during a trip to Provence. I had fallen in love with the sunny flavors of the region, and I wanted to recreate this atmosphere in one bite. The idea of salty macarons came to me as obvious, an original and elegant way to revisit local products. Saint-Môret, with its creamy texture and fresh taste, is the base of this recipe. It brings a sweetness that contrasts wonderfully with the intensity of the sun-dried tomatoes. The latter, candied and full of sunshine, offer an explosion of umami and slightly acidic flavors. The hazelnut powder, for its part, contributes to the delicate texture of the shells and adds a subtle note of toasted hazelnut. Fresh chives, finely chopped, provide a herbaceous and refreshing touch that balances everything. The use of the Thermomix® greatly facilitates the preparation of these macarons. For hazelnut powder and icing sugar, the Thermomix® makes it possible to obtain a very fine powder, essential for smooth and perfect shells. When preparing the meringue, make sure that the bowl is perfectly clean and dry for optimal rising of the egg whites. The gradual addition of sugar is crucial to obtain a shiny and stable meringue. Do not hesitate to adjust the amount of red food coloring according to the desired color intensity. When incorporating the powders, use the reverse function and a slow speed so as not to break the meringue. The crusting time is important for the formation of a small skin on the shells, which will allow to obtain the famous collar when cooking. For a vegetarian version, you can replace Saint-Môret with a creamy vegetable alternative based on cashew nuts or silken tofu. For a bolder touch, add a pinch of Espelette pepper to the filling. You can also vary the aromatic herbs by using basil, thyme or oregano. These salty macarons are perfect for an aperitif, accompanied by a glass of dry white wine or a light cocktail. They can also be served as an appetizer during a dinner with friends or as an accompaniment to a mixed salad. The macarons can be kept in the refrigerator for 2 to 3 days. It is best to fill them just before serving to prevent the shells from softening. You can prepare the shells in advance and store them in an airtight box at room temperature. The filling can also be prepared in advance and stored in the refrigerator.