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Recipe for homemade foie gras macarons with raspberry-beet chutney.

Yields10 ServingsPrep Time10 minsCook Time45 minsTotal Time55 mins

Foie gras macarons that will delight your guests during the holidays. A recipe to try.

Ingredients
 2 Whole duck foie gras cooked in cloth 270g
 60 Macaron shells to order from your pastry chef.
 200 Fresh or frozen raspberries
 100 Cooked beets
 30 Balsamic vinegar
 70 Powdered white sugar
 1 Ground ginger
 2 Pepper mill
 Salt
Directions
1

Cut the beets into cubes. Mix in a saucepan with a thick bottom the raspberries, the chopped beets, vinegar, salt, sugar, ginger, and pepper.

2

Cook on low heat for 45 minutes. Once cooking is complete, blend and reserve in the fridge.

3

To finish, place on 30 macaron shells, a teaspoon of cold chutney, the round piece of foie gras cut with a cutter, and cover with the additional 30 shells.

Nutrition Facts

0 servings

Serving size

10

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