Nutrition Facts
10 servings
10
Recipe for homemade foie gras macarons with raspberry-beet chutney.
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.
Ingredients
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
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.
Notes
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EN