Macarons with Ile de France Chèvre
Serves: 
15
Preparation time: 
45 min
Cooking time: 
10 min
Ingredients: 
  • Ile de France fresh goat cheese 110 g
  • 70 g icing sugar
  • 50 g almond powder
  • 10 g caster sugar
  • 1 egg white
  • 10 g tomato concentrate
  • Salt
  • Red food colouring (optional)
Preparation: 
  1. Prepare the macaroon shells: mix the icing sugar with the almond powder and pass through a fine sieve.
  2. Whip the egg whites until stiff with a pinch of salt, add the tomato concentrate, then the sugar and the colouring in a fine rain.
  3. When the whites are firm, gently add the almond powder with a spatula.
  4. Pour the batter into a pastry bag provided with a smooth icing bag and make the small macaroons on a sheet of greaseproof paper.
  5. Place on the baking sheet.
  6. Let stand for 15 minutes and bake in the preheated oven at 140°C in rotary heat.
  7. Cook for 10 minutes with the door ajar.
  8. Once the baking is finished, take the baking sheet out of the oven and pour a little water under the sheet of greaseproof paper.
  9. This will release steam that allows the macaroons to take off properly.
  10. Once the shells are cold, glue them in pairs with a slice of Ile de France fresh 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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