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Fancy trying savoury Parisian macarons? Then have some delicious fun with these mini Mushroom Macarons, using the techniques in my first cookbook, Mad About Macarons. Here’s my recipe for the mushroom macaron filling with a little truffle oil.

Top with a dusting of unsweetened cocoa powder for apéritif or pre-dinner drinks. Also great as an amuse-bouche.

mushroom macaron

Look what I found in the garden, just as the air was chilling and smelling of Autumn.

Well, let’s take that one again…

from another angle…

mushroom macarons

How to Make Mushroom Macarons

See printable recipe below.

  • For the macaron shells, follow the basic recipe from the savoury macaron chapter in my first book, Mad About Macarons (using less sugar – see page 97.)
  • While beating the meringue to stiff peaks, add a good pinch of brown with a smaller pinch of yellow powdered colouring to match the cremini, chestnut mushroom colour. Add a pinch of cayenne pepper for that little kick!
  • Pipe out the macaron batter into the smallest, cutest rounds you can. Using a smaller, 6mm plain tip makes this easier.
how to make mushroom macarons

Getting the right mushroom colour meringue

Top Tip for Cooking Mushrooms


Looking for a healthy way to cook mushrooms and bring out the best mushroom flavour? Fry the mushrooms in a dry, non-stick pan. There’s no need for any butter or oil at first.

Keep sautéing them until the mushrooms give off all their liquid. You’ll end up with healthy, natural mushrooms that are concentrated in flavour (and not dripping in oil!)

For more on mushrooms, see the market produce page on French mushrooms.

how to make mushroom filling for savoury macarons

How to Make Savoury Mushroom Macaron Filling

Follow the same principle as the other savoury mad macs in my Mad About Macarons book regarding ratio of liquid and cornflour in the filling. I dry-fried the cremini and ceps mushrooms until they sweated off all their liquid and infused them into the cream, finally blitzing the whole lot and adding a dash of good quality truffle oil.

The chocolate dusting on the shells is 100% unsweetened cacao powder.
Macaron Tip: for the speckled dusted look, dust the shells after airing, just before they go in the oven.

Et voilà.  I also added just a touch of cayenne in the shells to give it a kick. We all love macarons with feet but why not give a bit of a kick to them, too?

filling macaron shells on baking sheet

How do I Serve Savoury Mushroom Macarons?

These mini mushroom macs are great on their own served as an apéritif or as an amuse-bouche with a chilled white wine from the Jura, for example. 

Alternatively, serve them along with this Creamy Mushroom Soup (façon Cappuccino). This will guarantee “mushroom for conversation” at the dinner table (groan!). Try mushroom with coffee: it’s a flavour combination that goes surprisingly well.

coffee cup of creamy mushroom soup served with a mini truffle macaron

mushroom macaron with mushrooms

Mushroom and Truffle Filling for Macarons

mushroom macaron

Mushroom and Truffle Macaron Filling

Author: Jill Colonna
Prep Time20 mins
Cook Time25 mins
Resting Time1 d
Total Time1 d 45 mins
Course : Appetizer, Starter, Party Food, Amuse-bouche
Cuisine : French
Keyword : mushroom macarons, truffle macaron recipe
Servings : 60 mini macarons

Description

Mushroom and Truffle filling for mini savoury French macarons, dusted with unsweetened cocoa powder for a fun apéritif or amuse-bouche.

Ingredients

  • 100 g (3.5oz) mushrooms (e.g. cremini, Parisian) chopped
  • 100 ml (3.5fl oz) whipping cream (30% fat)
  • 1 tsp truffle oil
  • 1 organic egg
  • 10 g (0.5oz) cornflour (cornstarch)
  • 20 g (0.75oz) butter, salted softened

Instructions

Mini Mushroom Macaron Shells

  • Follow the basic mini savoury macaron recipe from my book, Mad About Macarons (using less sugar – see page 97.) Precise details are given in the book with step-by-step instructions.
  • While beating the meringue to stiff peaks, add a good pinch of brown powdered colouring with a smaller pinch of yellow powdered colouring. Add a pinch of cayenne pepper.
    Pipe out the macaron batter into the smallest, cutest rounds you can. Using a smaller, 6mm plain tip makes this easier.

Mushroom & Truffle Macaron Filling

  • Sauté the mushrooms in a dry, non-stick pan until they sweat off all their liquid. There’s no need for any butter or oil at this stage. Keep frying them until they give off their liquid. They will be concentrated in flavour (and not dripping in oil!)
  • Add the cooked mushrooms to the whipping cream, infusing them (uncovered) over a low heat for 15 minutes. Blitz with a hand blender or food processor then add the teaspoon of good quality truffle oil.
  • Whisk an egg with the cornflour in a small bowl then add to the cream and mushrooms. Keep whisking over a medium heat until the sauce thickens.
  • Set aside to cool, then whisk in the softened butter using a balloon whisk. The filling is ready to sandwich your macarons together. Leave in an airtight container in the fridge for 24 hours.

Notes

When ready to serve after 24 hours, dust mini macarons with unsweetened cacao powder and serve at room temperature with pre-dinner drinks. These mini mushroom macarons go well with this Mushroom Cappuccino for an amuse-bouche. Serve with a sprig of fresh flat-leaf parsley.
Details on how to make the savoury macarons are in my first book, Mad About Macarons.

From the market

From the kitchen

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Comments (53)

What a lovely photo, Jill! Those macarons are perfect for me…drooling already!

These are SOOOOOO cute. I am totally in awe of your skills Jill. You are the macaron queen.

Love your photos, Jill! That one on the mushroom is absolutely adorable. We are starting to get a touch of fall here as well, though we never really had a warm summer. Your flavors are simply amazing, I would never be able to pair them all up like you do. Love it!