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Foie Gras Macaron

post #1 of 10
10/31/11 at 2:05pm
Thread Starter 

Finally! Egg whites are done curing, so I'm making different macaron flavors all this week. Started off with a bang; foie gras and strawberry jam sandwiched by pistachio macarons!

 

IMG_6618.JPG

http://chocotuile.blogspot.com/2011/10/foie-gras-strawberry-pistachio-macaron.html

 

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post #2 of 10
10/31/11 at 10:51pm

Looks good chocotuile.


Edited by tasquah - 11/1/11 at 9:34am
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post #3 of 10
11/1/11 at 3:00am

Nice , but foie- gras cut much to thick, looks like a slice of Liverwurst. It looks like it was also cut crooked with a knife. Try cutting with a wire it will look nicer.  I like macaroon coloring

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post #4 of 10
11/1/11 at 4:41am

Choco,

 

Nice blog:

 

In Christine's voice:
"Love me, that’s all I ask of yooooouuuuuuu…
That, and some Macarons…”

 

 

To continue to make those at that thickness, your going to need a whole lot of  foie gras. Maybe ponder over Chef Ed's suggestion and go a little thinner. It cuts like butter, make sure its cold when you handle it.

I like your flavor pairings, something I would try. There is a restaurant here you might enjoy if you like foie gras, its called Au Pied de Cochon. Here is the menu ,

http://www.restaurantaupieddecochon.ca/menu.html  .

 

Thanks for sharing your ideas....

 

Petals.

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post #5 of 10
11/1/11 at 3:30pm
Thread Starter 

Thanks for the feedback! I actually piped softened foie gras, then used a very small utensil to smooth it out. I really enjoy macarons with a whole ton of filling in 'em~ don't worry about me running out, I have a whole pantry full of them! :)

 

Petals, the restaurant menu looks really good! Too bad it's in Canada! ;(

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post #6 of 10
11/1/11 at 4:42pm

Ahh I wondered how you did that with the foie gras, I thought you mixed it with some cream cheese or something. I wasn't sure what foie gras texture was like out of a can. It looked kind of chunky in your blog photo.  Your states going to be a bad one this coming July for Foie Gras, you better stock up while you can. Good thing for me I live in Washinton state now.

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post #7 of 10
11/2/11 at 2:48am

There is a chunky fois gras it is called country style. It is a manufactured pate d fois gras, not right from the poor duck.

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post #8 of 10
11/2/11 at 11:36am
Thread Starter 

I would say it has the texture of hardened ice cream right out of the can, when your freezer is at negative 4-5 degrees. I waited for it to soften for 1/2 hour so that I could pipe it; else I'd end up with carpal tunnel! My stash comes from Paris so that's where I'll be going when I run out again. :) I actually got flagged down in the Barcelona airport because I had too many foie gras cans in my suitcase!

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post #9 of 10
11/2/11 at 11:41am
Thread Starter 

Hibiscus Macaron

Here's some hibiscus macarons I made.

 

http://chocotuile.blogspot.com/2011/11/my-butchery-of-english-and-french.html

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post #10 of 10
11/2/11 at 1:00pm

looks real nice.

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