Savory Macaroons with Goat and Chives
Appetizers
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Cook Time
4 h
Servings
15
Difficulty
Medium
Prep Time
60 Min
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 cocktail parties or brunches with friends, and they always make a splash! The sweetness of the almond goes wonderfully with the fresh and slightly tart taste of goat cheese, enhanced by fresh chives. 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 crème fraîche
-
30 brins chives
-
to taste Salt
-
to taste Mill pepper
Preparation (9 steps)
Mixing the powders
Put 200g of almond powder and 200g of icing sugar in the Thermomix bowl. Mix for 20 Sec./Stufe 10. Then sift the mixture through muslin to obtain a very fine powder. Set aside.
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 of the Thermomix).
Preparation of the Italian meringue
Put half of the 150g of egg whites in the Thermomix bowl. Insert the whisk. Whisk 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.
Macaronage
In a 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 gently but quickly add the rest of the meringue and macaroon. (This step is done outside of the Thermomix).
Dressing and crusting
Place the preparation in a piping bag, and place discs of approximately 3.5 cm in diameter on parchment paper. Let the dough discs rest in a ventilated place for about 45 minutes, the time to let them crust. (This step is done outside of the Thermomix).
Cooking the macaroons
Preheat the oven to 145°C, rotating heat position. Place the parchment paper on two or three stacked plates and bake at the bottom of the oven. Bake for 14 minutes at 145°C. (This step is done outside of the Thermomix).
Preparation of the filling
Put 1 fresh goat cheese, 2 tablespoons of thick crème fraîche, salt and mill pepper in the Thermomix bowl. Mix for 10 Sek./Stufe 4. Then add 30 strands of washed and cut chives into small pieces. Mix for 5 Sek./Linkslauf Stufe 3.
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 of the Thermomix).
Garnishing the macaroons
Garnish the macaroon shells with the goat cheese chives mixture. (This step is done outside of the Thermomix).
Finished cooking? Great! 🎉
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Created by
Lea Garnier
3
Rezepte
0
Kochbücher
Allergens
- Milk (including lactose)
- Eggs
- Nuts: Almonds
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