Savory Goat Cheese Macarons

The delicate almond cookie, made savory! These macarons have the perfectly smooth, crisp shell, chewy center with the delicious salty-sweet creamy filling in between.

Yields 20 macarons

Total time: 45 minutes

Equipment: 

• Piping bag
• Round piping tip
• Parchment paper or macaron mat

Ingredients

For the Macaron Shells:

• 1 Macaron Baking Mix My French Recipe 
• 2 medium egg whites (65g), room temperature
• 1 pinch of cinnamon

For the Goat Cheese Filling:

• 70g mascarpone cream, room temperature
• 30g goat cheese, room temperature
• 3 drops truffle oil
• 1 pinch of cinnamon
• 2 dates, chopped into small pieces

Directions

For the Macarons:

1. Sift the Macaron Baking Mix. Set aside.
2. Use an electric beater to beat the egg whites, starting at a low speed. 
3. When they start to foam, slowly add the granulated sugar (included with the mix).
4. Increase the speed of the beater. Mix your egg whites for about 3-4 minutes, until stiff peaks form.
5. Using a silicon spatula, gently fold in the Macaron Baking Mix and cinnamon.
Mix the batter from the bottom to the top, until it flows off the spatula in ribbons and attains a lava-like consistency.

6. Transfer the macaron batter into a piping bag with a round tip. Pipe small 1½ inch circles onto the parchment paper or use a macaron mat.
7. Allow macarons to rest a room temperature for 15 minutes. If desired, lightly sprinkle cinnamon on top.
8. Preheat the oven to 300 ° F. Bake for 15-20 minutes, depending on the size of your macarons and your oven.
9. Allow the macarons to cool down completely before removing them from the parchment paper or macaron mat.

For the Filling:

1. In a medium bowl, combine the mascarpone cream and goat cheese until you obtain a smooth consistency, for about 1 minute.
2. Drop truffle oil, sprinkle the cinnamon, and gently fold in the cream.
3. Using a pastry bag, pipe approximately 1 teaspoon of mascarpone filling to the bottom shell, topping chopped date pieces and topping with a shell of similar size.
4. Repeat until all shells are assembled. 

Bon appétit!

Chef's Tip:

For best flavor and texture, rest the macarons in an airtight container in the fridge for 24 hours before enjoying.