Savory macaroons with chives and goat's cheese
By Stéphanie du blog Nanie cuisine
Level of difficulty Difficult
Preparation time 2mins
Cooking time 15mins
Cost Average budget
1. Mix the icing sugar and ground almonds ensuring that the mixer does not heat the powder (and avoid the formation of oil). Strain the mixture through a cheesecloth to obtain a very fine powder. Reserve.
2. In a small saucepan, cook the sugar with 50 ml of water. Bring to a boil, and heat the syrup to 118 ° C. Meanwhile, whisk half of egg whites. When the whites are stiff, add the syrup in a thin stream, and the powdered food dye, and continue beating until the meringue is firm and pearly.
3. In a bowl, mix the remaining egg whites with the icing sugar and almond powder mixture until you get a smooth paste. Add 1/3 of the Italian meringue and beat energetically until the dough is souple. Then add the rest of the meringue gently but quickly, until the mixture is like a ribbon.
4. Place the mixture into a piping bag, and make circles on greaseproof paper, about 3.5 cm in diameter. Then leave in a ventilated area for about 45 minutes, the time for thm to form a "crust".
5. Preheat the oven to 145 ° C, fan oven position. Place the greaseproof paper on two or three stacked trays and bake in the bottom of the oven. Bake for 14 minutes at 145 ° C.
6. In a bowl, mash with a fork the goats cheese with sour cream. Salt and pepper. Wash the chives and cut into small sections and add to the goats cheese. Mix well. Cool for 15 to 20 minutes in the fridge (water will form, which you will have to pour out before using). Garnish the macaroons shells with the chive/cheese mix.