Apple-pate Macaron Macaron Recipe

Make 30-40 small macarons
Preparation time: 30 minutes
Cooking time: 20 minutes and 1 hour for the rest mixture

Ingredients:

For the Italian Meringue

• 150g aged egg white (make by leaving egg white in a bowl on a bench for 2 days)
• 400g caster sugar
• 100ml water
• Add food colouring to the meringue if required.

For the Almond Mixture

• 150g fresh egg white
• 250g almond meal / almond flour
• 250g icing sugar

Shell Colouring

• 1 teaspoon of unsweetened cocoa powder

Used the above ingredients to make the macaron shell.

For filling:

• Two apples
• 1 tablespoon of castor sugar
• Pinch cinnamon
• 1 small block of duck or goose liver pate

Directions:

1. Create macarons shells based from the basic macaron recipe.
2. Mix the cocoa with icing sugar and flour.
3. Then start preparing the sauce by peeling the apples and cut it in small cubes.
4. Simmer it in a saucepan for 5 to 10 minutes on low heat and add castor sugar.
5. Remove from heat and add a pinch of cinnamon.
6. Set aside and let it cool.

Assembly of the macaron

1. To assemble your macarons, start by garnishing one macaron shell with ganache and cover it with another shell.
2. Do the same with the rest of the shell.