Recipe for Foie Gras and Cherry Macarons

Finely blend the almond powder and icing sugar and sift it.

Heat the water and granulated sugar until it reaches 118°C.

Pour half of the egg whites into the bowl of the mixer and start to whip. When the syrup reaches 118°C, pour it over the whipped egg whites while continuing to whip until cooled. The meringue should be smooth and shiny.

Mix the almond powder/sugar mixture with the remaining egg whites, then add it to the meringue. Replace the whisk with the paddle attachment of the mixer and mix slowly.

Preheat your oven to 160°C.

Fill your piping bag (smooth tip) with this mixture and pipe your macarons in a staggered pattern on a baking sheet lined with parchment paper. Tap the baking sheet on the countertop to remove any air bubbles that could cause your shells to crack during baking.

Bake for 12 to 15 minutes, turning the tray halfway through for more even cooking. Allow the macarons to cool before removing them.

Whip the very cold cream into whipped cream using a mixer, then gradually fold in the foie gras while whisking. Place the mixture into a piping bag.

To finish, fill half of the shells with the liver cream, place a small amount of cherry confit in the center, then close the macarons with the remaining shells. Refrigerate for at least two hours before serving.