Iced Foie Gras Macaroons

Iced Foie Gras Macaroons

Learn how to cook Iced Foie Gras Macaroons recipe: An idea delightfully surprising to serve both with beverages – as appetizers – or coffee, to extend voluptuous pleasure and indulgence of dessert. These Foie Gras Macaroons are a more “elegant” dish to accompany your Christmas preparations. “

Difficulty: Difficult
Preparation Time: 1:30
Cooking time: about 35 minutes
Freezing: 24 mn

Ingredients Iced Foie Gras Macaroonsrecipe

For about 10 macaroons:

220 g of almond white
220 g of icing sugar
100 g of gingerbread
6 eggs whites
55 g caster sugar end

Ingredients for the foie gras ice cream:

  • 15 cl of milk over
  • 5 g of milk powder (0% fat)
  • 40 grams of duck foie gras , cooked in bulk
  • 1 egg yolk
  • 20 g caster sugar end
  • 5 g Dextrose
  • 5 cl Porto red

To decorate:

  • A few pinches of gold flakes food


  • A food processor
  • Electric mixer
  • An ice cream maker
  • Flexible plastic spatula
  • A pastry bag (No. 10)
  • Parchment paper
  • Grid pin

Preparation of  Macaroons:

  1. Preheat oven to 220 ° C.
  2. Peel and finely grind the almonds with the icing sugar and gingerbread (detailed in pieces) in the food processor.
  3. Then add in the preparation of 60 g egg whites and mix until a smooth paste.
  4. Pour gently then beat the remaining egg whites to rise slightly in snow by adding small doses of caster sugar.
  5. Gradually incorporate the egg white beaten to the ground almonds and work preparation to obtain a homogeneous smooth paste using a flexible spatula.
  6. Lay the dough in compression into the pastry bag.
  7. Cover the baking sheet from oven with a sheet of parchment paper and then to form buttons by compressing the pastry bag.
  8. Put the baking sheet in the oven (lower the temperature thereof at 180 ° C) for medium 15 to 20 minutes.
  9. After cooking, remove the macaroons from the oven and gently loosen the parchment paper.
  10. Set aside on wire baking rack , leaving them completely cool.

Preparation of foie gras ice cream:

  • Heat the milk (moderately, to about 30 ° C) in a non-stick skillet by adding milk powder and foie gras cut into small dice.
  • Mix, then as soon as the foie gras melted in milk, bring to medium heat then add the egg yolk, sugar and dextrose.
  • Cook a few minutes, stirring constantly.
  • Mix preparation, filter and allow to cool. Add the port wine, stir and then put in ice cream maker for making like a sorbet.
  • Book obtained ice in the freezer.

Finishing and presentation:

  • Have the equivalent of a small scoop of ice cream with foie gras on a button and then cover it with a second badge. Press lightly to compress.
  • Repeat the process for the manufacture of other buttons.
  • Set aside in freezer until ready to serve, decorated with gold glitter.

Ideas, tips & tricks

These “luxury” macaroons perfectly accompany champagne at the time of aperitif .

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