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Grey macaron, goat cheese and black olives cream, chives and maille dijon mustard

Tapas, Salted

Gray macaroon shell, garnished with a cream of goat cheese, black olives and Maille Dijon mustard, finished with freshly chopped chives.

Ingredients

Recipe for 25

Gray macaroon shell

110 Gr
Almond powder
225 Gr
Icing sugar
120 Gr
Egg white
0.25 Tsp
Black food coloring
50 Gr
Sugar

Cream of goat cheese

750 Gr
Fresh goat cheese
125 Ml
Sliced black olives
10 Sprig(s)
Chives
4 Turn(s)
Fresh ground black pepper
100 Gr
Maille dijon mustard
50 Ml
35% whipping cream
Grey Macaron, goat cheese and black olives cream, chives and Maille Dijon mustard

Preparation time: 35 min

Preheat your Four at 310 °F

  • Gray macaroon shell

    The day before, separate the whites from the yolks and keep the whites at room temperature in an airtight container. In the cutter, put the almond powder, the food coloring and the icing sugar, mix it for a minute and pass it through a sieve. In the bowl of a Kitchen Aid mixer begin whipping the egg whites with a pinch of salt. Whip them until they get fluffy and start detaching from the sides of the bowl. At this stage add in the sugar and continue whipping for a few minutes until it thickens and gets shiny. Combine the egg whites with the remaining dry ingredients by folding it with a spatula. Mix a little bit more rapidly in the end until you get a smooth, almost toothpaste like, texture. Fill a pastry bag lined with a small plain tip with this mixture. Pipe the mix into little discs on a baking sheet lined with parchment paper. Dry for 5 to 10 minutes and then bake for 12 to 15 minutes.

  • Cream of goat cheese

    Mix your goat cheese roll with a spatula, add the black pepper and Maille mustard, the chives and the whipping cream if the mixture is too thick, then add the sliced black olives and mix well. You need the cream to be thick enough so you can fill the shells using pastry bag.

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