Roquefort macaron, pickled walnuts and Martell

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Makes: 18-20 Macarons
Preparation: 1 Hour
Cooking: 20 minutes

    What you need

    Ingredients

    • 100 g
      icing sugar (Macaroon Ingredients)
    • 100 g
      ground almonds (Macaroon Ingredients)
    • 60 g
      egg whites (or the whites of two medium size eggs) (Macaroon Ingredients)
    • 55 g
      of caster sugar (Macaroon Ingredients)
    • A pinch of salt (Macaroon Ingredients)
    • 140 g
      Roquefort (For the Roquefort filling)
    • 60 g
      unsalted butter (For the Roquefort filling)
    • 100 ml
      of walnut pickling juice (Martell sauce)
    • 20 ml
      of Martell Cognac (Martell sauce)
    • 10 g
      Red currant jelly (Martell sauce)
    • 2 g
      Xantam gum (Martell sauce)
    • 100 ml
      of Rancio (For the Rancio jelly)
    • Gelatine leaves (For the Rancio jelly)

    Instructions

    • 1Sieve together the icing sugar and the ground almonds into a mixing bowl.
    • 2In a separate bowl whisk together the egg whites with the salt until they form soft peaks. Add the caster sugar and continue whisking until they form a very thick and glossy meringue.
    • 3Gently stir in the icing sugar and almond mix. The mixture will lose some air and will become a bit loose. Poor into a piping bag with a 0.6cm nozzle.
    • 4In a tray with silicone mat or baking paper pipe small blobs around 3cm diameter. Gently tap the baking sheet a few times on the work surface to help the macaron mixture to settle and to break any air bubbles, then leave to dry for 30 minutes - the surface of the macaron will become smooth and shiny.
    • 5Bake the macaroons in a preheated 140°C oven for 7 - 8 minutes minutes, open the door to release any steam, close the oven door and cook for a further 7 - 8 minutes. The macaroons are cooked when they feel firm and are slightly risen. Do not be tempted to remove the macarons from the mat until they are cold or you will break them.
    • 6For the Roquefort filling Brake with your hands 140g of cold Roquefort and mix it with 60g of soft unsalted butter.
    • 7Place the mix between two greaseproof papers and with the assistance of a rolling pin spread it to a 0.5cm thickness. Place it in the fridge to set hard and then cut it with a round ring at the same diameter as your macaroons.
    • 8To assemble the macaroons place one ring of Roquefort mix between 2 macaroon shells and leave them in room temperature for at least 20min. before you serve.
    • 9Martell sauce Blend very well all together with a hand blender and pass through a fine chinois.
    • 10For the Rancio jelly Warm up 100ml of Rancio or dry Sherry and add 2 gelatine leaves soaked firstly in iced water. Poor it in a small container and place it in the fridge for at least 2 hours to set.
    • 11Plating In a flat white plate drizzle some Martell sauce, put 3 macaroons on the plate and scatter around some small pieces of the jelly.

    This delicious dish was served at our Martell France 300 Celebrations, an evening celebrating the best of French talent in the UK. To celebrate our tricentenaire Chef Pascal joined forces with artist Malika Favre and mixologist Clotilde Lataille to host a special night of Martell Cognac-inspired collaborations at Club Gascon.

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