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 filling with a little truffle oil.
Top with a dusting of unsweetened cocoa powder for apéritif or pre-dinner drinks.
Well, let’s take that one again…
from another angle…
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.
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 my mushroom market produce page.
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?
How do I Serve Savoury Mushroom Macarons?
These mini mushroom macs are great on their own served as an apéritif 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!)
Mushroom Filling for Macarons
Mushroom and Truffle Macaron Filling
- 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
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 a dash 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.