Mactweets December 2010 – Savory Macarons

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


  1. Put chicken in a food processor and puree until crumbly.
  2. Add cream cheese and milk and process until creamy.
  3. Add curry powder and currants and pulse until incorporated.
  4. Add salt and pepper to taste.
  5. Refridgerate until needed.
  6. 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.
  7. Refridgerate for 24 hours.


Pieds !!!

Adding the chicken fillingputting the lid on it


  1. Absolutely awesome!! This really takes sweet and spicy, to a whole new macaron level! Very creative and daring..wish I could taste!

  2. I am SO GLAD you enjoyed the ‘attack’ and I love what you came up with! They are entirely intriguing, and sound out of this world good. Thank you for joining Jamie & me at MacTweets , and I look forward to seeing what you come up with next. I’m sorry we are late stopping by…

  3. mmm…those look delicious!! What a great idea. Maybe you can bring some samples to one of our ATL Food Blogger meetings!!

  4. Wow these are so innovative. Exotic appetizers indeed!

  5. Merry Christmas! Those curry chicken macs don’t sound too bad at all. We’d eat them as exotic appetizers. Very creative sweet and savory flavor combination. Good idea, Val!

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