I am hoping to find some help with adapting a favorite recipe of mine into a macaron
Main components are –
Pears
Walnuts
Blue cheese
Balsamic
I am thinking I could possible do a ring of buttercream with crushed walnuts and blue cheese and pear compote in the middle. Maybe a drizzle of balsamic glaze over the buttercream before sandwiching.
Any other ideas ? I know it’s a bit of an unusual combo but it’s so delicious so I’d love to make it a macaron ☺️
by Jhami0328
5 Comments
Sounds daring! I’m thinking pear flavored shells, whipped cream cheese frosting with a dash of blue, and a caramel/maple/dulce de leche and walnut/pecan center. Drizzle with a praline sauce and sprinkle some walnuts if there’s not enough nuttiness. I love your idea too, double up on the pear with a pear sauce and incorporate walnuts into the buttercream. Sounds delicious!!
The balsamic is way out of my lane though, but I’ll be following your adventure to see what happens 😀
So I had a blue cheese cheesecake once that was incredible. I would look into blue cheese cheesecake recipes, make that the filling instead of buttercream, make a pear jam for the center drizzle the balsamic on the inside and do a walnut crumble on the shells before they’re baked.
I’ve done a pear curd in a ring of buttercream with amaretto & they were amazing. Sub walnut liqueur for the amaretto, add crushed roasted walnuts to the tops before baking. The blue cheese might go well in the buttercream, that & the vinegar are a bold move, would love to hear how they turn out.
I don’t recommend the buttercream, I think it’d be *too* sweet with the mac. BUT I love, love, love making savory pastry cream. Just your standard pastry cream recipe without the sugar. All the structural components are still there. Fold in some blue cheese and walnuts into it, and you’re good to go.
I’d say a ring of the savory pastry cream, why not just a circle of poached pear in the middle– not quite as wet as a curd or compote, then a drizzle of the balsamic.
I did a fig and blue cheese macaron recently. I did a blue cheese white chocolate ganache which carried the flavor well of the blue cheese. Inside the middle I roasted figs in honey and balsamic and made a compote of out it. You could easily do the same with pear. If you want the crunch add crushed walnuts or be bold and make walnut flour to replace some or all of the almond flour. Good luck!