As I have shown you previously, macarons can also be savory. Today I show you a crazy experiment that has been all a success: shells of macarons with the freshly ground 4 peppers, stuffed with anchovy loin in olive oil, cream cheese with olive oil and chopped fresh fennel leaves.
It may sound crazy, and I assure you that I was thinking about it for several days. But without doubt it will be my star appetizer on Christmas. I’m sure that these anchovy macarons will leave more than one with their mouths opened, and it’s no wonder!
When I have before me a product of the highest quality, I can not avoid cooking something big with it. Pure pleasure at every bite.
These macarons will surprise you by the contrast of flavors. The soft sweetness of the macaron with the spicy touch of the freshly ground pepper, it melts with the intense sea flavor of the anchovy. An appetizer to triunph.
Ingredients for 20 anchovy and cheese macarons:
To make the marzipan:
- 125 g almond meal or ground almonds
- 125 g of powdered sugar
- 45 g egg whites at room temperature
To make the italian meringue:
- 125 g white sugar
- 50 g water
- 47 g egg whites at room temperature
To decorate the shells of the macarons:
- Freshly ground 4 peppers (green, black, white and pink pepper)
To fill the macarons:
- 150 g cream cheese
- 20 anchovy loins in olive oil
- Oil of anchovies in olive oil
- 1 teaspoon fresh chopped fennel leaves
Elaboración de los macarons de anchoa:
The first step will be to make the shells of the macarons. With this recipe we will have it ready in approximately 1 hour (filling included). By clicking on the link, I explain you the step by step how to make the macaron shells.
The only variation that we are going to introduce is the decoration of the shells: on this time, we will not use food coloring. Instead, we will decorate them with a mixture of 4 freshly ground pepper.
To make it, once we have shaped the shells of the macarons, and before letting them dry, sprinkle it with a mixture of freshly ground peppers. As the macaron is still moist, the pepper will remain attached to the shell as they dry.
After the drying time, we bake it following the instructions that I leave on the link.
Let cool the shells. While, make the filling.
Anchovy and cheese filling:
To make the filling, we will begin by beating the cream cheese with a fork or rods to soften it.
Next, add about 3-4 tablespoons of olive oil in which our anchovies are preserved and mix well, until a smooth cream.
Chop some fresh fennel leaves and add to the cream. Mix well.
Assamble the macarons:
We have two options to fill them: use a pastry bag or a spoon. You can choose the method that you find most comfortable.
Take a macaron shell and cover it with a small amount of cream cheese. It is important not to put too much stuffing, or it can spills.
Roll a anchovy loin and placed it on the cream cheese. Cover with another macaron shell. We have the anchovy macarons ready to serve.
The anchovy and cheese macarons are better at the next day. Remember to keep them in an airtight container and always in the fridge.