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.
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.