Surprise your friends with this savory macaron, a twist on the traditionally sweet cookie with its mild crust and tangy center of feta, fresh tomatoes and basil.
Macaron Part I:
- 3/4 C almond meal
- 3/4 C confectioner’s sugar
- 1 lg egg white
Macaron Part II:
- 1 lg egg white
- 2 T water
- 3/4 C granulated sugar
- 2 T feta cheese
- 2 T cream cheese
- Chopped basil to taste
- Few drops lemon juice
- Salt and pepper
- 2 med ripe tomatoes, peeled, seeded & diced
- Individual basil leaves (one per macaron)
Preheat oven to 340°F (170°C). Line a baking sheet with parchment paper. Place a damp kitchen towel on kitchen counter.
Place almond meal and confectioner’s sugar in medium bowl, stirring to combine. Place 1 egg white in a medium bowl and beat with an electric mixer until firm shiny peaks form. Spoon into almond mixture, folding in carefully to combine.
Place remaining egg white in a medium bowl and beat until soft peaks form. Set aside. Place water and granulated sugar in a small saucepan. Place over medium-low heat, stirring frequently until sugar has dissolved. Continue to boil until mixture reaches a temperature of 245°F (120°C) on a candy thermometer. Very gradually pour sugar syrup into egg white, constantly beating with an electric mixer until shiny peaks form. Fold in almond mixture.
Spoon mixture into a large pastry bag fitted with a large round tip (or with no tip) and form 24 small macarons about 2 inches across, leaving 1 inch of space in between. Let stand at room temperature for 20 minutes. Place in oven and bake for 12 minutes. Remove from heat and, leaving macarons on parchment paper, move paper to damp kitchen towel. Let cool to room temperature.
To make the filling, place feta cheese, cream cheese, lemon juice, basil, salt and pepper in a small bowl, stirring to combine. Stir in tomato. To assemble, sandwich mixture between 2 macarons.
- Cook time: 12 minutes
- Makes 12 servings.