Delicious Macaroons with Goat Cheese and Chives

Delicious Macaroons with Goat Cheese and Chives

Appetizers

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Cook Time

4 h

Servings

15

Difficulty

Medium

Prep Time

60 min

This Thermomix® recipe for Delicious Macaroons with Goat Cheese and Chives is ready in 4 h and yields 15 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

These savory macaroons with fresh goat cheese and chives are an original and delicious alternative to traditional sweet macaroons. I often prepare them for dinner parties or brunches with friends, and they are always a sensation! The sweetness of the almond goes wonderfully with the fresh and slightly tangy taste of goat cheese, enhanced by fresh chives. The preparation requires a little patience, especially for the crusting time of the shells, but the result is really worth it. Feel free to vary the herbs according to your tastes: thyme or rosemary also go very well with goat cheese. A delight to share without moderation!

Ingredients (11 ingredients)

  • 200 g almond powder
  • 200 g icing sugar
  • 150 g egg white
  • 200 g sugar
  • 1 knife tip indigo blue powder dye
  • 1 knife tip lemon yellow powder dye
  • 1 piece fresh goat cheese
  • 2 c à s thick fresh cream
  • 30 brins chives
  • to taste Salt
  • to taste Mill pepper

Preparation (9 steps)

1

Mixing the powders

Thermomix® Setting
20 sec/Speed 10

Put 200g of almond powder and 200g of icing sugar in the Thermomix bowl. Mix for 20 Sek./Stufe 10. Then sift the mixture through muslin to obtain a very fine powder. Set aside.

20
2

Cooking the syrup

In a small saucepan, put 200g of sugar with 50ml of water. Bring to a boil and cook until it reaches 118°C. (This step is done outside the Thermomix).

3

Preparation of Italian meringue

Thermomix® Setting
3 min/Speed 3.5

Put half of the 150g of egg whites in the Thermomix bowl. Insert the whisk. Whip the egg whites until stiff for 3 Min./Stufe 3.5. Then add the hot syrup in a thin stream, as well as a pinch of indigo blue powder dye and a pinch of lemon yellow powder dye. Continue beating for 2 Min./Stufe 3.5 until a firm and pearly meringue is obtained.

180
4

Macaronage

In a salad bowl, mix the rest of the egg whites (the other half of the 150g) well with the icing sugar-almond powder mixture until a homogeneous paste is obtained. Add 1/3 of the Italian meringue and beat vigorously to obtain a more flexible paste. Then add the rest of the meringue delicately but quickly and macaroon. (This step is done outside the Thermomix).

5

Piping and crusting

Place the preparation in a piping bag, and pipe discs of approximately 3.5 cm in diameter onto parchment paper. Let the dough discs rest in a ventilated place for about 45 minutes, to allow them to crust. (This step is done outside the Thermomix).

6

Cooking the macaroons

Preheat the oven to 145°C, fan position. Place the parchment paper on two or three superimposed plates and bake at the bottom of the oven. Leave to cook for 14 minutes at 145°C. (This step is done outside the Thermomix).

7

Preparation of the filling

Thermomix® Setting
10 sec/Speed 4

Put 1 fresh goat cheese, 2 tablespoons of thick fresh cream, salt and mill pepper in the Thermomix bowl. Mix for 10 Sek./Stufe 4. Then add 30 sprigs of washed and cut chives into small pieces. Mix for 5 Sek./Linkslauf Stufe 3.

10
8

Final mixing of the filling

Let the preparation rest for 15 to 20 minutes in the refrigerator (water will form, which must be removed from the preparation). (This step is done outside the Thermomix).

9

Filling the macaroons

Fill the macaroon shells with the goat cheese chives mixture. (This step is done outside the Thermomix).

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About this recipe

Savory macaroons, a little gourmet madness that I discovered during a trip to Provence. Far from traditional sweet treats, these little bites offer an explosion of unexpected flavors. The idea of ​​marrying the delicacy of almond with the assertive character of fresh goat cheese immediately appealed to me. Almond powder, the basic ingredient of the shells, provides a fine texture and a subtle nutty taste. Icing sugar, meanwhile, contributes to the sweetness and lightness of the whole. Egg whites, whipped into Italian meringue, ensure the structure and smoothness of the shells. The dye, here a mixture of indigo blue and lemon yellow, allows to obtain a pretty pastel green color, evoking the freshness of chives. For the filling, fresh goat cheese is the star ingredient. Its tangy taste and creamy texture go wonderfully with the sweetness of the shells. Thick fresh cream provides additional smoothness and slightly softens the pronounced taste of goat cheese. Fresh chives, finely chopped, enhance everything with their herbaceous and slightly garlicky notes. The use of the Thermomix® greatly facilitates the preparation of these macaroons. Mixing the powders is quick and efficient, guaranteeing a homogeneous texture. The preparation of Italian meringue is also simplified thanks to the whisk and precise temperature control. For the filling, the Thermomix® allows to obtain a creamy texture and a perfect incorporation of chives. Remember to sift the almond powder-icing sugar mixture well for smooth and perfect shells. Macaronage is a delicate but essential step to obtain successful shells. You have to gently mix the Italian meringue with the almond paste until you obtain a supple and shiny consistency. For a vegetarian version, simply make sure to use a fresh goat cheese made with vegetable rennet. For a vegan version, there are alternatives to goat cheese based on cashews or fermented almonds. You can also vary the herbs according to your tastes: thyme, rosemary or mint also go very well with goat cheese. A pinch of Espelette pepper can also add a touch of warmth and spice. These savory macaroons are perfect for a cocktail party, a brunch with friends or a country picnic. You can accompany them with a glass of dry and fruity white wine, such as a Sauvignon Blanc or a Sancerre. They also go very well with a crisp green salad or a cold cucumber soup. Macaroons can be stored for a few days in the refrigerator, in an airtight box. It is best to fill them just before serving, to prevent the shells from softening. You can also prepare the shells in advance and freeze them. All you have to do is thaw them and fill them when serving.

Created by

Lea Garnier

Lea Garnier

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Tags

#Party #Vegetarian #Appetizer #Cheese #Easy

Allergens

  • Milk (including lactose)
  • Eggs
  • Nuts: Almonds

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