Ever since I tried Pierre Herme's fois gras macaron during tea time at the Ritz in Hong Kong, I have wanted to make savoury macarons myself. With so many sweet filling out there, a savoury macaron is one that would really excite the senses. Mind you, there are some people out there who consider offal an acquired taste so keep that in mind when serving this. Some may also find it unnerving to bite into a beautifully sweet looking macaron only to find that the flavours are all "switched" up as it tastes salty instead. The next time I serve this, I will probably bring it out during cocktails and not at the end of the meal when most people are usually craving something sweet.
Pâté Shopping at Oyama Sausage
Ingredient shopping for this recipe brought me to one of my favourite places - Granville Island. I purchased just under 200 grams of Apricot Duck Pâté from Oyama Sausage, located in the Granville Island Public Market, known for their large array of high quality pâtés and sausages. I decided on the duck apricot pâté since I had tried it before and found it to be very approachable with a subtle sweetness to it, allowing it to pair well with a sweet macaron shell and rose cream. You can use any type of pâté if you are unable to find something similar.
Finish with Hand Painting
You may also recognize these macarons from my previous post - Hand Painted Macaron Tutorial - where I showed you how to paint roses onto macaron shells that can be used as wedding favors or as pretty edible art on a sweets table. Once you're done assembling the shells, you can try your hand at decorating them and bringing your macaron game up several notches.
I hope you get a chance to make this flavour in your own kitchen. Let me know how it goes!
Step By Step
Tips for Success
- This cream along with the pâté can mature the macaron shells faster than other fillings so it can be eaten sooner.
- Unused pate can be wrapped tightly and kept in the freezer for up to 2 months.
- Butter can be brought to room temperature more quickly by cutting it up into small pieces and placing it in the oven with the light on.
- Always be careful when working with hot syrup. Keep a bowl of cold water around just in case.
- If you don't have a thermometer, you can test the syrup by putting a drop into ice cold water. It will firm up and you can make a small soft pliable ball with it, hence the name Soft Ball Stage. You'll also notice that the syrup bubbles up slowly unlike how vigorously it was bubbling up in the beginning.
Basic Macaron Shells
- 130 grams almond flour
- 130 grams powdered sugar
- 90 grams castor sugar (Note 1)
- 100 grams egg whites, aged, room temperature
- 1/4 tsp cream of tartar
- GEL color of your choice
- 2 egg yolks
- 65 grams granulated sugar
- 3 1/2 tbsp water
- 1/8 tsp salt
- 155 grams butter, (room temperature)
- 1/2 tsp rose extract
- 150 grams pâté
Basic Macaron Shell
- Set aged egg whites out at room temperature.
- Pulse almond flour and icing sugar together in a food processor to further break down any large pieces of almond flour.
- Sift dry ingredients: almond flour, icing sugar. Discard big pieces of almond that can't be sifted.
- If you are new to making macarons, please read the instructions to my BEST MACARON RECIPE before attempting to follow the rest of the instructions since it is condensed for the advanced macaron baker.
- With the balloon whisk attached, whip the room temperature egg whites on low-medium speed.
- Add cream of tartar when it becomes foamy.
- Turn up the speed to medium.
- Once the whisk starts to leave tracks in the egg whites, add sugar a little at a time.
- Turn the speed up to medium-high and whip until firm peaks, stop mixer and add gel food color if desired. Continue whipping on medium-high until stiff peaks.
- Fold the dry mix and meringue together until the batter becomes a "lava" or honey-like consistency.
- Transfer batter into a piping bag fitted with a round piping tip.
- On parchment paper or silicone mats, pipe out round shaped macarons.
- Rap the tray hard on the counter to remove any excess air bubbles. Use a toothpick to pop any remaining bubbles.
- Wait until the shells become completely dry before baking.
- Bake at 325F for 12-14 minutes. Every oven is different, you may need to adjust your own temperature settings. Please read How to Use Your Home Oven Properly for Baking Macarons if you are unsure.
- Macarons are done when the foot doesn't push back and the tops don't move when you wiggle it.
- Once baked, let cool completely before removing from the baking mat/parchment paper.
Rose Cream Macaron Filling
- Place granulated sugar and water in a very small sauce pan. Heat on med-high heat.
- Once it reaches 225F, start beating the egg yolks in a stand mixer with the whisk attachment on med speed. It will begin to look lighter.
- Once the sugar reaches soft ball stage (238F), take it off the heat. (You can do this a bit earlier since the syrup temperature will continue to rise.)
- Set the stand mixer to low speed and start pouring in the syrup from the side of the bowl. Be careful not to pour it onto the whisk since this will cause splashing and hot syrup is dangerous!
- Set the mixer on high speed and beat until the bowl is no longer hot when you feel it with your hands.
- Change to the paddle attachment and add butter a little at a time and beat until it's smooth and creamy.
- Add salt.
- Add rose extract and incorporate.
- Place rose cream in a pastry bag and pipe a ring of cream around the outer edge of the macaron shell.
- Add a dallop of pâté in the center with a small spoon.
- Assemble the two macaron shells together.
- Place in the fridge and let mature 12-24 hours before eating. Enjoy!
Serving Size1 grams
Amount Per Serving Unsaturated Fat 0g
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