Description
A unique twist on the classic French macaron, these savory treats feature a crisp almond shell infused with Parmesan cheese and are filled with a rich olive tapenade.
Ingredients
Scale
For the Crust:
- 1 cup almond flour
- 1 3/4 cups powdered sugar
- 3 large egg whites, at room temperature
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon cream of tartar
- 1/4 cup granulated sugar
- 1/2 cup black olive tapenade
- 1 tablespoon fresh thyme leaves
Instructions
1. Prepare the Crust:
- Preheat the oven to 300°F (150°C) and line two baking sheets with parchment paper.
- In a food processor, combine almond flour, powdered sugar, and Parmesan cheese. Pulse until finely ground and well mixed.
- In a clean bowl, beat egg whites with cream of tartar until foamy. Gradually add granulated sugar and continue beating until stiff peaks form.
- Gently fold the dry ingredients into the egg whites in two additions, being careful not to deflate the mixture.
- Transfer the batter to a piping bag fitted with a round tip. Pipe 1-inch circles onto the prepared baking sheets. Tap the sheets firmly to release air bubbles.
- Bake for 15-18 minutes, or until the macarons are set and easily lift off the parchment. Let cool completely on the sheets.
- Once cooled, pair similar-sized shells. Spread a small amount of tapenade on one shell and sandwich with another. Garnish with fresh thyme.
Notes
You can customize the seasonings to taste.