Today’s macaron variety is another case of ‘get idea stuck in head, must make and see if it works’. The idea for fig and chevre macarons came about during an email conversation between myself and Jackie of The Diva That Ate New York. These were to be for an event that unfortunately didn’t pan out but the combination intrigued me so much, I needed to test it out for myself.
Savory macarons – an interesting concept and my first thought went to the perfect pairing for a cheese and charcuterie plate. A little unexpected and a lovely burst of pretty purple color to sit beside the fruit on your platter.
The taste after my first bite? Not exactly as savory as I thought, I blame the fig jam for the extra sweetness. However the combination of goat cheese and figs is classic and it’s an unexpected surprise to present to your guests. They may be intimated before the first bite, but the tanginess of the chevre, the sweet fruit of the jam and the crisp, chewy bite of the macaron all work flawlessly.
- 100 grams egg whites, room temperature
- 30 grams pure cane sugar
- 200 grams powdered sugar
- 120 grams almond meal
- ⅛ teaspoon purple gel food dye
- 7oz chevre (goat cheese), room temperature
- ¼ cup heavy cream
- Fig jam
- Using your stand mixer with fitted with the whisk attachment, whisk together the egg whites and cane sugar on low (#2 setting) for 2 minutes or until the egg whites start to foam.
- After 2 minutes increase the speed to the #4 setting and whip for another 2-3 minutes.
- Finally, increase the speed to #6-7 and whip until a stiff peak forms about 5-6 minutes more. This is also the best time to add the gel food coloring.
- Using a food processor, place the powdered sugar, almond meal in the bowl and pulse for 30 seconds until it is a fine meal.
- Transfer to a large mixing bowl and add the egg whites. It is fine to deflate the egg whites at this time. Fold in the whites, mixing well – about 50-60 times until everything is fully incorporated. The batter should look like lava at the end.
- Transfer to a prepared piping bag and have 3 baking sheets lined with parchment paper nearby.
- Pipe the batter onto the baking sheet. The best way to pipe is to pipe straight down and then do a little swish with the tip. Move on to the next one quickly.
- Once everything is piped. Tap the baking sheet hard against your counter to get any air bubbles out and let it sit in a cool space (not any place humid) for at least an hour. You are looking for a shell to form over the Macaron.
- After sitting, heat your oven to 300 degrees.
- Bake one tray at a time for 15 minutes, rotating halfway through (I like to bake for 8 minutes, rotate and then finish baking for another 7).
- Opening the oven halfway, lets steam escape and helps your Macarons puff and achieve “the foot”
- Let cool completely.
- Clean out the bowl of your stand mixer and change to the paddle attachment. Add the chevre and whip on medium speed. Pour in the heavy cream and mix for 2 minutes. Transfer to a pipping bag.
- Flip half the macarons over and spoon fig jam in the center of each. Pipe the chevre around the outside of the macaron, forming a ring around the fig jam. Top with a macaron shell.
- Store in an airtight container in the refrigerator for 3-4 days. Bring to room temperature prior to serving.