Concentrated Grape Macarons with Sweet & Savory Smooth and Creamy Goat Cheese-Sherry Filling

Prepare the Grape Concentrate

1Wash the grapes (2 cups) thoroughly and remove any stems or leaves.

2Place the grapes (2 cups) in a saucepan and add the granulated sugar (30 g).

3Cook the grapes (2 cups) over medium heat, stirring occasionally, until they release their juices and start to break down, about 10 minutes.

4Reduce the heat to low and continue to cook for another 10 minutes, stirring occasionally, until the mixture thickens and reduces in volume.

5Remove from heat and let it cool completely.

6Strain the grapes (2 cups) to remove any seeds or pulp. Set aside.

Prepare the Macarons

1Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.

2In a medium bowl, sift together the almond flour (100 g) and powdered sugar (200 g). Set aside.

3In a separate bowl, beat 50g of the egg whites (100 g) until frothy.

4Gradually add the granulated sugar (¼ cup) to the frothy egg whites (100 g) while continuing to beat until stiff peaks form.

5Incorporate a few drops of purple food coloring into the meringue and mix until evenly colored.

6Gently fold the almond flour (100 g) and powdered sugar (2 tbsp) mixture into the meringue until well combined.

7Add the remaining 50g of egg whites (100 g) to the mixture and gently fold until the batter reaches a smooth and shiny consistency.

8Transfer the batter to a piping bag fitted with a round tip.

9Pipe small circles of batter (about 1 inch in diameter) onto the prepared baking sheet, spacing them about 1 inch apart.

10Tap the baking sheet on the counter a few times to release any air bubbles.

11Let the piped macarons sit at room temperature for about 30 minutes, until a dry skin forms on the surface.

12Bake the macarons in the preheated oven for 12-15 minutes, until they are set but still slightly soft in the center.

13Remove from the oven and let them cool completely on the baking sheet.

Prepare the Goat Cheese (120 g)-Sherry (2 tbsp) Filling

1In a bowl, combine the goat cheese (120 g), sherry (2 tbsp), powdered sugar (200 g), and salt (¼ tsp). Mix until smooth.

2Add the heavy cream (2 tbsp) and continue mixing until the filling is creamy and well combined.

Assemble the Macarons

1Pair up the cooled macarons by size and shape.

2Spoon a small amount of the Goat Cheese (120 g)-Sherry (2 tbsp) Filling onto the flat side of one macaron and sandwich it with another macaron of similar size.

3Repeat the process with the remaining macarons.

4Optional: Pipe a small dollop of the Grape Concentrate onto the top of each macaron for added flavor and decoration.

5Refrigerate the assembled macarons for at least 1 hour before serving to allow the flavors to meld together.

6Serve and enjoy these delectable Concentrated Grape Macarons with Sweet & Savory Smooth and Creamy Goat Cheese (120 g)-Sherry (2 tbsp) Filling!