I discovered the sweet and salty of this delicate amuse bouche in Feudi San Gregorio restaurant in Avellino. Their's were perfect of course, but what do you expect from a Michelin Star kitchen?!!
Preserved foie gras may be found from Deli Counters, however I bought mine from Annecy a quaint little village in France. Recipe makes about 60 macaroons depending on the size.
4 Large Egg Whites
70g Caster Sugar
230g Icing Sugar
160g finely ground Hazelnuts
150g Preserved Foie Gras
Salt & Pepper
Sprig of freshThyme
Maldon Salt flakes
Put egg whites and caster sugar in a food mixer and using a balloon whisk, whisk on high speed for 8-10minutes to a stiff merengue. Sift together ground hazelnut and icing sugar then using a large metal spoon fold into the merengue mixture. Spoon mixture into a piping bag fitted with 1cm plain nozzle.
Line baking trays with baking paper then pipe small blobs size of 1euro coin. Give the tray few sharp taps on the working top so that macaroons will not crack while cooking. Leave to rest for 15 minutes, meanwhile pre heat the oven to 150c.
Bake for 20 minutes then remove from oven and leave to cool completely before filling.
Pass the foie gras from a fine sieve, add salt and pepper and finely chopped thyme. Spoon to a piping bag fitted with 1cm plain nozzle.
Pair macaroons into equal sizes, then pipe small amount of foie gras mixture in the middle and press together to form a sandwich. Arrange on a serving board sprinkle over some salt. Serve with Prosecco.
Empty macaroons keep well for long time in an airtight container.