Made green olive macarons the other day - not exactly savory however. The standard Pierre Herme macaron with some green colour as well as a little bit of cocoa to get an olive green. Buttercream made with whole eggs and yolks into which I mixed a whole lot of chunks of green pimento stuffed olives. They were fabulous - nice salty hit to foil the sweetness.
We did bacon maccaroons with some old bacon we had. Just cooked it to render all of the fat and ground it fine, we added it along with the almond flour and filled it with a bacon onion marmalade. Cutomers thought it weird but I liked it.
We did bacon maccaroons with some old bacon we had. Just cooked it to render all of the fat and ground it fine, we added it along with the almond flour and filled it with a bacon onion marmalade. Cutomers thought it weird but I liked it.
Actually cream of tartar does not "cook" the whites. excess agitation (whipping) causes the protein molecules to bond excessively to their neighbors and gather together in masses (coagulate). At that point they can no longer do their job on the watery bubble surface. The forces of surface tension start to take over again and the bubbles start to pop. The foam turns grainy, then clumpy, then watery, at which point it’s pretty much useless. Cream of tartar as well as other acids, or the copper ions found in a copper bowl preemptively plug up the proteins’ bonding sites Acids don’t affect the proteins’ bonding sites directly, though by changing the pH of the mixture they increase the number of free hydrogen molecules, and they gunk up the works quite nicely.
I've been thinking of rosemary orange macarons lately. I haven't made them yet but i;m thinking finely ground rosemary in the cookies then orange italian buttercream for filling.
If you want to make cheese filling you need to find a way to make it smooth/creamy. Maybe mix a cream cheese, goat cheese or queso fesco with a tangy finely shredded cheese like manchego, or extra sharp cheddar.
We make raspberry cheesecake macarons in the resteraunt right now that have a circle of baked cheesecake in place of a creamy filling. We make a french cheesecake and bake it off in sheets then cut it out the size of the cookies. If you use a recipe for savory cheesecake just remember to consider how it will pair with the sweet shell.
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