Macaroon with tomato basil feta
By Poune , blog : Le grain de sel de Poune
Level of difficulty Easy
Preparation time 30mins
Cooking time 40mins
Cost Budget Friendly
While mixing the icing sugar and ground almonds, sift fine. Beat the egg whites until stiff, when the whites are beginning to gradually add the powdered sugar. Continue until the beaks of birds, add the dye.
Gently stir the mixture and gradually almond / sugar, the delicate stage of macaronnage, we must get a ribbon shiny and smooth.
Put in a pastry bag to form the shells on a baking tray lined with parchment paper. Tap plates to fully standardize the hulls. Crouter leave at least 1:00.
Place in oven preheated to 140 ° C for 20 minutes by placing the plate on a plate of macaroons same size vacuum. Easy to take off the shells, slide the parchment paper on the work surface wet.
Meanwhile, peel and seed tomatoes and cut into very small dice, pat dry on paper towels. Crush the feta and cream cheese with lemon and finely chopped basil. Then add the tomato dices, salt and pepper. Mix everything.
Mix with the tomato and season to taste. Simply fill the shells of macarons with the above mixture and refrigerate them until tasting ...