Maille Canada

Grey macarons, garnished with cream of goat cheese, black olives, Maille Dijon and freshly chopped chives.

Grey macarons, garnished with cream of goat cheese, black olives, Maille Dijon and freshly chopped chives.

Ingredients

Macaron shells

  • 110 gr almond flour
  • 225g icing sugar
  • 120 gr egg whites
  • 1/4 teaspoon black food dye
  • 50 g sugar

Cream

  • 750g fresh goat cheese
  • 125 ml sliced black olives
  • 10 sprigs of chives
  • 4 turn (s) black pepper mill
  • 100 gr Maille Dijon mustard
  • 50 ml 35% whipping cream
Serves:
2 people or 25 macarons
Prep time:
35 min
Preheat Oven:
310 ° F
Atelier et saveurs

Recipe by Ateliers & Saveurs

For more information visit atelieretsaveurs.com


Preparation

Macaroon shells

The previous day, separate the egg whites from the yolks and keep the whites at room temperature in an airtight container. Add in the mixer bowl the almond flour and icing sugar, mix for one minute and pass it through a sieve. In a mixer bowl, place the egg whites and a pinch of salt and beat until they snow. When properly firm add the sugar. Continue to beat the whites until they stand out from the edge of your container. Incorporate the meringue obtained to the powder and mix gently with a spatula. Finish by mixing faster and place them all in an icing bag. Lay out macaroons on a baking sheet lined with parchment paper, let it dry in the open 5 to 10 minutes and bake in the oven for 7 minutes then turn your trays for another 5 minutes.

Cream of goat cheese with black olives and Maille Dijon

Stir your goat cheese roll with a spatula, add the pepper and Maille mustard, chives and if necessary cream 35%. Next, add the sliced black olives black and mix well. You’ll need a thick cream consistency, so that they can poach with a pastry bag.

When fully cooled, spread the top of half the macarons with a fine layer of cream and cover it with another macaron.


Looking for the ideal pairing? Ask our Mustard Sommelier by tweeting him at #AskMaille