Macaroons with Foie Gras

1.Start by preparing the shells. Blend the almond powder and icing sugar in a food processor for about 2 minutes. The mixture should be smooth. Then sieve the mixture through a fine sieve into a bowl.

2.Using an electric mixer, beat the egg whites until stiff. Add the caster sugar while continuing to beat. Gently fold in the almond powder and icing sugar with a spatula. The pastry should be smooth and shiny.

3.Pour the pastry into a piping bag. Shape into small mounds on a baking tray lined with baking paper. Leave to crust for 30 minutes at room temperature to set.

4.Preheat the oven to 150°C to bake the macaroons. Place in the oven for approximately 13 minutes. Leave the shells to cool after baking.

5.For the garnish, cut fairly thick slices of Foie Gras with Summer Truffle, then use cookie cutters to form circles the same diameter as the shells. Then cut out slices of figs of the same diameter.

6. When the shells have cooled, spread the fig slices, then the slices of Foie Gras over half the shells. Cover the macaroons with the other half of the empty shells.

7.Place the macaroons in the fridge, preferably for the next day. At the last minute, place a few drops of Modena Truffle Balsamic Vinegar Cream on top. Enjoy your meal!