Macarons with Ile de France Goat cheese

 
Starter
Macarons with Ile de France Chèvre
Serves: 
15
Preparation time: 
45 min
Cooking time: 
10 min
Ingredients: 
  • 110 g of Ile de France Goat cheese (4 oz)
  • 70 g icing sugar (2 ½ oz)
  • 50 g almond powder (2 oz)
  • 10 g caster sugar (½ oz)
  • 1 egg white
  • 10 g tomato concentrate (½ oz)
  • Salt
  • Red food colouring (optional)
Preparation: 
  1. 1. Preheat the oven at 140 °C (275 °F).

     

    2. Mix the icing sugar with the almond powder and pass through a fine sieve.

     

    3. Whip the egg whites until stiff with a pinch of salt. Add the tomato concentrate, the sugar and then the colouring in a fine rain.

     

    4. When the whites are firm, gently add the almond powder with a spatula.

     

    5. Pour the batter into a pastry bag provided with a smooth icing bag and make the small macarons on a sheet of greaseproof paper.

     

    6. Let stand for 15 min. Bake for 10 min with the door ajar.

     

    7. Once the baking is finished, pour a little water under the greaseproof paper. This will release steam that allows the macarons to take off properly.

     

    8. Once the shells are cold, glue them in pairs with a slice of Goat cheese.

Discover our Goat Log 4 oz

Ile de France Chèvre is a genuine traditional fresh goat cheese with a pleasant tanginess and a cream yet firm texture that enables a large variety of usages for all meals.

Read more

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