This weekend I chose to present to you a great aperitif recipe to accompany your drinks. A recipe for macaroons with foie gras and allspice.

Time: 1:15

• 125 grams of ground almonds
• 4 egg whites
• 220 grams of icing sugar
• 130 grams of ground almonds
• 45 grams of sugar
• Sesame seeds
• Blog 200 grams of foie gras
• Fig jam
• Sea salt and pepper mill 5 bays

1. Preheat the oven to 160 ° C.
2. Sift the ground almonds and icing sugar
3. Mix them well
4. Add a tablespoon of four spices
5. Mount the egg whites until they stiff
6. Gradually add the mixture of almonds, icing sugar and spice 4 egg whites and macaroner (bring the bottom of the mixture on top with a spatula until it is a brilliant and smooth)
7. Using a pastry bag draw macaroons on baking mat
8. Let the macaroons and macaroons crust at room temperature for 15 minutes
9. Sprinkle with sesame seeds
10. Put the macarons in the oven for 12 to 14 minutes
11. Remove the shells of macarons and cool
12. Cut thin slices of foie gras
13. Place a small dab of jam on all shells
14. Place a thin slice of foie gras
15. Sprinkle a pinch of salt and a pinch of pepper
16. Close the badge with the second shell
17. Refrigerate

Few variations:

Instead of putting a slice of foie gras and jam opt for a ganache: mix foie gras, half a slice of gingerbread, a teaspoon of Sauternes, a pinch of pepper, a pinch of salt and 20cl of cream, mix and distribute the ganache

• Sauternes
• Barsac
• Ceron
• Champagne
• Bonnezeaux
• Ice Wine – Canada
• Côtes de Bordeaux Saint-Macaire (semi-sweet)
• Coteaux du Layon
• Loupiac
• Alsace Muscat late harvest
• Crémant de Loire
• Crémant du Jura
• …

Enjoy!

Choukroun Chicheportiche Jonathan