Macarons with Goose Liver and Onion-Honey Chutney

Macarons with Goose Liver and Onion-Honey Chutney

Appetizers

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Cook Time

3 h

Servings

8

Difficulty

Medium

Prep Time

60 min

This Thermomix® recipe for Macarons with Goose Liver and Onion-Honey Chutney is ready in 3 h and yields 8 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

These macarons 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 spice of the onions and the fine 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 every aperitif or as a fine starter. The macarons are a bit more elaborate, but the result is worth the effort. Be sure to try it!

Ingredients (11 ingredients)

  • 110 g icing sugar
  • 60 g almond powder
  • 60 g egg whites
  • 20 g sugar
  • 0.5 c. à c. mix of spices for gingerbread or cinnamon
  • 1 knife tip red food coloring
  • 500 g red onions
  • 300 g Acacia honey
  • 10 cl cider vinegar
  • 1 bâton cinnamon
  • 1 c. à c. four spice

Preparation (11 steps)

1

Prepare onions

Thermomix® Setting
3 sec/Speed 5

Peel and quarter 500 g red onions. Place the quartered onions in the mixing bowl and chop for 3 sec./speed 5. Scrape down with the spatula.

3
2

Cook chutney

Thermomix® Setting
20 min/212°F/Speed 1 100

Add 300 g acacia honey, 100 ml apple cider vinegar, 1 cinnamon stick and 1 tsp four-spice to the chopped onions in the mixing bowl. Cook for 20 min./100°C/speed 1 without the measuring cup. Use the spatula to move the mixture occasionally.

1200
3

Puree chutney

Thermomix® Setting
30 sec/Speed 8-10

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.

30
4

Mix almonds and icing sugar

Thermomix® Setting
10 sec/Speed 10

Put 110 g icing sugar and 60 g almond powder into the mixing bowl and grind for 10 sec./speed 10. Then transfer.

10
5

Bake dry ingredients

Spread the mixed dry ingredients on a baking sheet and bake for 5 minutes in a preheated oven at 150°C (convection). Then let cool.

6

Whisk egg whites

Thermomix® Setting
3 min/Speed 3,5

Put 60 g egg whites into the mixing bowl. Insert the butterfly and whisk until stiff for 3 min./speed 3.5. Slowly sprinkle in 20 g sugar.

180
7

Add color and spices

Thermomix® Setting
10 sec/Speed 3

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.

10
8

Make macaron 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.

9

Shape macarons

Fill the macaron mixture into a piping bag and pipe small circles onto a baking sheet lined with baking paper. Let the macarons dry at room temperature for 1 hour.

10

Bake macarons

Preheat the oven to 150°C (convection). Bake the macarons for 15 minutes. To create steam, pour some water under the baking paper. Let the macarons cool on a wire rack.

11

Fill macarons

Spread half of the macaron halves with a teaspoon of onion-honey chutney and a piece of goose liver. Cover with another teaspoon of chutney and put together with a second macaron half. Store the filled macarons in the refrigerator until serving.

Finished cooking? Great! 🎉

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About this recipe

These macarons with foie gras and onion-honey chutney are a delicacy that I particularly like to prepare during the holiday season. The idea came to me while looking for an original alternative to traditional foie gras toasts. I have always been fascinated by French pastry, and the idea of combining the delicacy of macarons with the richness of foie gras immediately appealed to me. The secret of this recipe lies in the balance of flavors. Icing sugar and almond powder bring the very special texture of macaron shells, both crunchy and melting. The egg whites, whipped with sugar, ensure the lightness of the Italian meringue. The gingerbread spice mix (or simply cinnamon) and a touch of red food coloring add a festive and warm touch. The onion-honey chutney, for its part, is a real concentrate of flavors. The red onions, cooked slowly with acacia honey, cider vinegar, cinnamon and four-spice, develop a caramelized sweetness and a slight acidity that go perfectly with the foie gras. The use of the Thermomix® greatly facilitates the preparation of this recipe. For the chutney, it allows you to finely chop the onions and cook them at the ideal temperature, while mixing regularly to prevent them from sticking. For the macarons, it ensures perfect whisking of the egg whites and a homogeneous mixing of the ingredients. An important tip: make sure to dry the macaron shells well before baking. This allows you to obtain the famous collar, a sign of successful macarons. For a vegetarian version, you can replace the foie gras with a puree of figs or dates, or even with a fresh goat cheese. To vary the flavors, do not hesitate to experiment with different spices. You can add ginger, nutmeg or black pepper to the chutney. These macarons are best enjoyed as an aperitif, accompanied by a glass of sweet white wine, such as a Sauternes or a Monbazillac. They can also be served as a starter, accompanying a salad of arugula and some nuts. The garnished macarons can be stored in the refrigerator for a maximum of 24 hours. The ungarnished macaron shells can be stored in an airtight box at room temperature for several days. The onion-honey chutney can be stored for several weeks in the refrigerator, once placed in sterilized jars. You can prepare the chutney in advance and keep it until it is time to garnish the macarons.

Created by

Chloe Robert

Chloe Robert

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Tags

#Party #Rich in protein #Festive #Christmas

Allergens

  • Eggs
  • Nuts
  • Sulphur dioxide and sulphites

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