This is a recipe that takes quite a long time to prepare and is fairly difficult to get right, but it will impress your guests during your festive meals! For the jelly, I use a white wine that has a fruity and refined taste. If you want to emphasize the sweet and savory aspect, you can also use a white port that pairs very well with the dish. This recipe is for making 40 macarons.
Start by preparing the macarons. This is the most complicated step of the recipe. Be sure to adhere to the cooking times and temperatures.
First, preheat your oven to 160°C with fan. Pour the almond powder and icing sugar into the bowl of your mixer. Blend for 30 seconds. If you do not have a mixer, sift it into a container using a fine sieve.
In a heavy-bottomed saucepan, mix the water and granulated sugar using a spatula, then heat over medium heat.
Dip a thermometer into the syrup to check its temperature. It should reach 118°C.
While the sugar is cooking, pour 75 grams of egg whites into the bowl of your mixer. When the thermometer reads 114°C, turn your mixer to maximum speed to whip the egg whites.
As soon as the thermometer indicates 118°C, reduce the speed of the mixer and gradually pour the hot sugar onto the whipped egg whites, taking care to let it flow down the sides of the bowl to avoid splattering.
You can then add food coloring to give color to your macaron shells. Personally, for this recipe, I prefer beige macarons, which pair perfectly with the foie gras cream. Allow the mixer to run at high speed to cool the Italian meringue until it is smooth and shiny. Check the temperature of the meringue by gently touching it with your fingertip. It should be slightly warmer than your finger. In a mixing bowl, pour the remaining 75 grams of egg whites over the almond powder and powdered sugar mixture. Mix with a spatula until you obtain a fairly thick almond paste. Incorporate a small amount of the Italian meringue into your almond paste using a rubber spatula. Mix and then add the rest of the meringue. Mix until you achieve a homogeneous preparation with a semi-liquid consistency.
Put part of the preparation into a piping bag, then form small flattened balls on parchment paper that you have previously placed on your baking sheet. You can also use molds to achieve uniform sizes and shapes.
When you have filled the entire tray, tap it firmly on the countertop to smooth the tops of the pastries. You can then decorate the tops of your shells. Be careful to only decorate half of the tray (the tops of the shells). Sprinkle your shells with small golden sugar grains for a festive decoration.
To finish, bake for 12 minutes, making sure to rotate the tray halfway through the cooking time. Then let your macarons cool completely before filling them. While the macarons are cooling, you can prepare the foie gras mousse. You can use either terrine foie gras or raw foie gras (preferably extra foie gras). Take the foie gras out of the refrigerator 10 minutes beforehand to allow it to warm up and facilitate incorporation. Pour the softened butter into a bowl and whip it with an electric mixer for 10 minutes until you have a whitish, very light mousse. Gradually incorporate the foie gras, mixing until you achieve a smooth and homogeneous cream. Let it aerate for at least 2 minutes. If the mixture is too soft, you can place it in the refrigerator for 10 minutes. You can then proceed to the final preparation of this recipe: the gelée. Soak the gelatin sheets in cold water. In a saucepan over low heat, heat 50 grams of white wine, then add the other ingredients (pepper, fleur de sel, soy sauce, and a hint of stock cube). Drain the softened gelatin and incorporate it into the white wine (heat to ensure the gelatin melts properly). Then pour the rest of the wine into the saucepan. Transfer the mixture to a container to let it cool for an hour in the refrigerator. When the gelée is well set, you can begin to fill your macarons. Using a piping bag fitted with a size 8 tip, pipe a crown of foie gras cream on the bottom shell and then place the gelée in the center. Finally, place the top shell adorned with golden sugar grains on top. Your macarons are ready! Enjoy! For a more refined decoration during a festive meal, you can replace the golden sugar grains with a gold leaf that should be placed on the macaron shell after baking. You can accompany your macarons with small verrines and carpaccios for your festive buffets.
0 servings
8
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