Macaron blackcurrant and cream of foie gras with figs

We are not going to lie to each other. The making of macaroons requires a real twist. That's why, Bretons en Cuisine offers you this cocktail recipe, easy to make. Allow one hour of preparation and 15 minutes of cooking for these delicious sweet macaroons salted with blackcurrant.

PREPARATION: 1 HI COOKING: 16 MIN

Ingredients (for 8 people)

For hulls:

• 200 g ground almonds
• 200 g icing sugar
• 10 drops of red food coloring
• 5 drops of blue food coloring
• 2 x 75 g of mature egg whites
• 1 pinch of pepper
• 200 g of sugar
• 4 c. blackcurrant liqueur

For fodder:

• 2 jars of 90 g of duck foie gras cream fig & balsamic
• 10 cl whipped cream
• 6 blackcurrant seeds macerated with macaroon (about 125 g at Fearful)

Preparation of the recipe

1. Preheat the oven to 180 ° C (item 6). Make the hulls. Mix the almonds with the icing sugar, the pepper and the dye, then sand with the fingertips to eliminate the lumps. Stir in 75 g of the matured egg white and the dye.

2. In a small saucepan, heat 4 tablespoons black currant liquor and sugar to a sugar syrup at 118 ° C. Beat the remaining 75 g egg whites in the snow and stir in the sugar syrup, stirring constantly with the mixer. The mixture becomes dense and brilliant.

3. Add the Italian meringue to the almond mixture and garnish a pastry bag. Let cool at 45 ° C so that the dough is a little thick. Shape the hulls on a sheet of paper lined with parchment paper. Let crunch 30 minutes. Bake 8 minutes. Let cool before taking off.

4. Work the cream of foie gras in a bowl then add the whipped cream. Fill a piping bag.

5. Place a large stuffing point on a shell and surround it with 6 berries of macerated blackcurrant. Close with a second shell. Serve chilled.

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