Macarons with Gruyère AOP and hazlenut mousse
What an incredible history the macaron has had! Just think: One finds snippets of information on the subject during the Middle Ages when its name designated different preparations. It was sometimes called “Maccherone”, “Macaroni” and even “Priest’s belly button”. In the beginning, macarons had nothing to do with the multi-coloured, crispy on the outside, creamy on the inside biscuits that we know today. It was a sort of bulky biscuit, brown in colour which became notorious among the royalty at Saint de Luz at the marriage of Louis XIV and Maria Theresa of Austria. It wasn’t until the nineteenth century that it was enhanced with jams and liqueurs.
At the beginning of the 20th century, the Parisian macaron was introduced to the world by the pastry chef Ladurée with a sweeter version using jam, cream and butter, not to mention a palette of colours inviting one on a gourmet culinary excursion.
This is a new variation, savory rather than sweet, which we propose. A surprising combination: Gruyère AOP and this mythical recipe!
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Macarons with Gruyère AOP
80 gpowdered / icing sugar
80 galmond flour
2 egg whites
80 gcaster sugar
40 gGruyère AOP grated
120 ghazelnut flour
25 gcorn flour
4 zest of lemon
20 gGruyère AOP grated
Macarons with Gruyère AOP
- Mix the powdered sugar and almond flour together in a food processor or electric mixer and blend until homogenous.
- Add the Gruyère AOP and blend again, then set aside.
- Beat the egg whites until they form soft peaks. Start with a bit of sugar. Once the egg whites become stiff, add the remaining sugar.
- Using a rubber spatula, gently fold the meringue into the powdered sugar and almond flour mixture.
- Fit a piping bag with a flat tip.
- Pipe the macarons onto a baking sheet lined with parchment paper.
- Be careful to space them far enough apart to allow for expansion during baking. Make the pieces a little smaller than the desired final result.
- Gently tap the baking sheet against the work surface to help the macaron mixture settle uniformly.
- Let them sit and dry for approximately 1 hour at room temperature until they begin to form a light crust. This step is very important!
- Preheat the oven to 140°c without any vapour.
- Bake the macarons for 15 minutes at 140°c.
- Remove from oven and let cool in a dry, well-ventilated space. The macarons must have a collar at the base.
- Whip the egg yolks with the sugar until the mixture whitens and then add the cornstarch and the grated lemon zest.
- Then thin it with the milk.
- In a pot, heat the mixture over low heat whisking until it thickens. Let cool and then add 2/3 of the hazelnut flour and the grated Gruyère AOP.
- Whip the egg whites along with a pinch of salt until stiff and then gently fold them into the mixture.
- Refrigerate for approximately 2 hours and then top the macarons with the mixture.
- Use the remaining 1/3 of the hazelnut flour to decorate the plates or the dish.