FOIE GRAS MACAROONS
Output: 24 - Preparation time: 15 minutes
Ingredients
- 24 red or green macaron shells
- 24 slices or cubes of foie gras au torchon
- 24 thin slices of green apple
- 90 ml (6 tablespoons) Bonne Maman fig jam
- fleur de sel and pepper to taste
Preparation
- Spread a small amount of jam on half the macaron shells, then place a slice of foie gras on top.
- Season with fleur de sel and pepper.
- Add a slice of apple and cover with the remaining shells.
