A sweet and savory macaron that flirts with gastronomy: mushroom meringue, infused parmesan cream, and a touch of truffle oil from Les Truffettes. Add a sliver of crispy prosciutto… and you've just reinvented the aperitif!
INGREDIENTS
For the biscuit:
- 3 egg whites at room temperature
- 70 g of sugar
- 100 g caster sugar
- 125 g of almond powder
- 35g of Umami mushroom powder (you can buy it at Mycep)
For the cream:
- 2 cups of 35% cream
- 1 parmesan crust
- 2 sheets of gelatin
- 1/3 cup finely grated Parmesan cheese 1 Parmesan rind
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1 to 2 tbsp. Truffle-flavored oil from Les Truffettes
For the prosciutto, simply cook it like bacon so that it is very crispy.
INSTRUCTIONS
To make the biscuit:
- Preheat oven to 300 degrees.
- Whisk the egg whites with an electric mixer until soft peaks form.
- Add the sugar gradually, until you get firm peaks.
- Sift the dry ingredients.
- Using a spatula, gradually incorporate the dry ingredients and mix well until you obtain a smooth dough.
- On a baking sheet, place parchment paper.
- You can draw circles of equal diameter, if you wish, and turn the parchment paper over.
- Place the dough in a pastry bag and shape the macarons.
- Let the macaroons rest for 15 to 20 minutes.
-
Bake for about 20 minutes.
To make the cream:
- Heat the cream with the Parmesan rind. The cream should not be boiling.
-
Let it steep for 10 minutes over medium-low heat.
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Meanwhile, in a bowl of cold water, add the two gelatin leaves to soften them.
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Once the cream has infused, remove the Parmesan rind and add the gelatin. Mix well.
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Transfer to a dish and refrigerate for at least 4 hours, or until the cream has set.
- Once the cream is firm, add the grated parmesan and truffle oil and mix everything together.
- Assembly
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Place the cream in a pastry bag and fill the macaroons.
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Add a few pieces of prosciutto.
An original creation by Mélanie Germain of Rythme FM.
