Macarons are very famous in the world because of its elegant and fine taste and texture.
Chef Michele Ow will show you how to make them with the challenge to do it in a humid country such as Singapore.
Usually, they are filled with sweet flavours as chocolate, vanilla, etc. but in this recipe, they will be filled with fig jam and foie gras, recipe proposed by Ti Yan Academy. This way, they can be served as canapés…
Now, à vous de jouer !
During this live session, as we also presented Black pepper mussels and French Fries, the recipe explanations go:
- from 03:53 to 22:47, then
- from 30:07 to 31:00 and
- from 38:08 to 39:02 and
- from 41:42 to 48:09
Macarons Figues et Foie gras
Ingredients
Wet ingredients
- 100 g egg whites (best if aged)
- 60 g caster sugar
Dry ingredients
- 100 g almond powder
- 150 g icing sugar
Optional
- 2 drops colouring gel
- 1 pinch cream of tartar
Filling
- 100 g Terrine Foie gras
- 30 g fig jam
Instructions
- Beat egg whites with caster sugar, until stiff.
- In another bowl, shift together almond powder with icing sugar.
- Fold in until molten
- Pour into piping bag and pipe unto parchment paper/baking paper.
- Rap tray 3-4 times until bubbles are released. If necessary, use toothpick to release the bubbles.
- Allow to rest in 50°C oven for 5 minutes
- Then bake at 150°C for 14-16 minutes
- Allow to cool completely before piping in filling.
Special thanks to our partners De Buyer for the utensils and The French Grocer for the foie gras.
Did you enjoy this original macarons recipe? Go grab our Macaron-burger recipe in our Professional formula “How to Become a Pastry Chef – Module 2 (Intermediate)”.