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Macarons Figues et Foie gras

Servings: 40 macarons
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Wet ingredients

  • 100 g egg whites (best if aged)
  • 60 g caster sugar

Dry ingredients

  • 100 g almond powder
  • 150 g icing sugar


  • 2 drops colouring gel
  • 1 pinch cream of tartar


  • 100 g Terrine Foie gras
  • 30 g fig jam


  • 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.