AuthorCarla R.
DifficultyAdvanced

Delicious Foie gras and fig macaroons recipe. Everybody will love you. You will get 30 macaroons with this recipe.

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Foie gras and fig macaroons

Yields6 Servings
Prep Time1 hr 15 minsCook Time15 minsTotal Time1 hr 30 mins

For The Macaroons
 180 g icing sugar
 100 g ground almonds
 3 egg whites
 20 g sugar
 Red food colouring
 Blue food colouring
For The Garnish
 1 pot fig confit
 120 g foie gras

1

Mix the icing sugar and ground almonds to make a very fine powder.

2

Whisk the egg whites into peaks with a pinch of sugar. When the mixture starts to form bubbles, add the 20 g sugar and whisk until it forms a firm, glossy meringue.

3

Pour the icing sugar and ground almond mixture onto the egg whites together with a drop of colouring and combine (scoop) the mixture with a rubber spatula, making sure you scrape the sides and bottom. Mix well enough to make the mixture smooth but make sure it is not too liquid so it does not stretch too much.

Macaroons

4

Fill one pocket of an 8 mm pastry bag and, on a sheet covered with baking parchment, make small, 3 cm diameter rounds; these will spread slightly while cooking. It is important to remove the small peaks.

5

Space them out in staggered rows so they cook uniformly. Cook in the oven for 12 minutes at 160 °C (Gas Mark 5).

6

Turn the baking sheet round half way through cooking. Remove the macaroons from the oven and leave to cool completely before removing them from the sheet.

7

Garnish the macaroons with fig confit, then add a small piece of foie gras; close the macaroons and keep them in the fridge.

Foie gras and fig macaroons

Ingredients

For The Macaroons
 180 g icing sugar
 100 g ground almonds
 3 egg whites
 20 g sugar
 Red food colouring
 Blue food colouring
For The Garnish
 1 pot fig confit
 120 g foie gras

Directions

1

Mix the icing sugar and ground almonds to make a very fine powder.

2

Whisk the egg whites into peaks with a pinch of sugar. When the mixture starts to form bubbles, add the 20 g sugar and whisk until it forms a firm, glossy meringue.

3

Pour the icing sugar and ground almond mixture onto the egg whites together with a drop of colouring and combine (scoop) the mixture with a rubber spatula, making sure you scrape the sides and bottom. Mix well enough to make the mixture smooth but make sure it is not too liquid so it does not stretch too much.

Macaroons

4

Fill one pocket of an 8 mm pastry bag and, on a sheet covered with baking parchment, make small, 3 cm diameter rounds; these will spread slightly while cooking. It is important to remove the small peaks.

5

Space them out in staggered rows so they cook uniformly. Cook in the oven for 12 minutes at 160 °C (Gas Mark 5).

6

Turn the baking sheet round half way through cooking. Remove the macaroons from the oven and leave to cool completely before removing them from the sheet.

7

Garnish the macaroons with fig confit, then add a small piece of foie gras; close the macaroons and keep them in the fridge.

Foie gras and fig macaroons

Foie Gras and Fig Macaroons
Carla Rodrigues
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