This is possibly the easiest French meringue method. Perfect for home baking.
Calling all mushroom lovers!! If you like mushroom, you would like this sweeter rendition of the scrumptious mushroom and Sauvignon Blanc macaron. I used baby portobello mushroom in this recipe, but you can use pretty much any type of mushrooms you like. I love Shiitake mushroom. I have made this macaron with Shiitake before and loved it. Be creative and have fun!
Prep Time:1 hr Cook Time: 30 min Total Time: 2 hrs Difficulty:Hard Servings: 20
INGREDIENTS: For the macaron shells: 2 eggs 3/4 cup almond flour 1 cup powdered sugar 1/4 cup granulated sugar ¼ tbs ground black pepper
For the macaron filling: 8 oz baby portobello mushroom caps, rinsed and diced 1 oz shallot, diced 2 tbs parsley, finely chopped ¼ cup Sauvignon Blanc 2 tbs olive oil ½ tsp sea salt ¼ tsp ground black pepper ⅛ tsp ground cumin
To make the macaron shells, follow my Easy French Macaron Recipe and add 1 tsp of hazelnut extract during the macronage stage.
To make the mushroom and Sauvignon Blanc filling:
Heat the olive oil in a sauté pan on medium heat.
Add the shallot, salt, ground pepper, and cumin.
Cook until the shallot is soft and translucent.
Add the diced mushroom and Sauvignon Blanc.
Cook at medium-low heat for 15 minutes.
Stir occasionally until the mixture is at a paste-like consistency.
Stir in the chopped parsley.
Let cool to room temperature before assembly the macaron sandwiches.