As I’ve posted before I love macarons- those french almond meringue sandwich cookies filled with buttercream, jam, chocolate…….. I recently found a site for macarons lovers – Mactweets. Each month they have a “Mac Attack” challenge where food bloggers each make a macaron of the month. The challenge is generally a theme rather than a defined recipe. This month’s challenge is to make a sweet/savory macaron that could be served as an appetizer with champagne – and I decided to give it a try.
I have a recipe for a wonderful appetizer that takes a savory turn on another sweet treat – Curry Chicken Cheesecake. So I’ve brought those flavors to a macaron. The shell is the traditional recipe with a touch of curry powder (1 tsp) I had hoped the curry would color the cookie a little, but it didn’t. I decided to forgo adding additional color to the meringue batter because I though the regular color was more sophisticated, less Disney. I added a sprinkle of coconut, a typical curry topping, to half of the shells while they dried, before baking. The filling is a creamy mixture of cream cheese, chicken,milk and currants, another curry topping.
I am thrilled with the results. First off, all the shells had pieds – woohoo! (I’m still new enough at this that’s that’s exciting). And as for the taste ??? They’re a nice little surprise. The vanilla (from the basic recipe)and curry powder provide a little zing – kinda like ginger. The creamy chicken filling (recipe below) provides a nice smooth balance.
Well this has been fun, I think I’ll participate in a Mac Attack again, soon!
Curry Chicken Macarons – filling ( this recipe yields enough filling for 12 macarons)
- 3 oz cooked chicken
- 3 oz cream cheese
- 2 Tablespoons Milk
- 1/8 teaspoon curry powder
- 2 Tablespoons currants
- salt and pepper to taste
- Put chicken in a food processor and puree until crumbly.
- Add cream cheese and milk and process until creamy.
- Add curry powder and currants and pulse until incorporated.
- Add salt and pepper to taste.
- Refridgerate until needed.
- Once the macaron shells have cooled, pipe the filling (I used a star tip to make it a little fancier) onto a plain shell and sandwich with a coconut topped shell.
- Refridgerate for 24 hours.