Boudin noir macaron
Item 1 of 1
The black pudding macaron is a near-permanent fixture on the menu at Josh Overington's Le Cochon Aveugle in York. The sweetness of the macaron is a perfect foil for the savoury black pudding – source French boudin noir if possible, as it has a softer texture and no grains. This recipe makes 40–50 macarons, which sounds like a lot, but they're deceptively moreish. Feel free to halve the quantities if you want to make a smaller portion, and remember the macaron shells can be frozen after baking if you want to save some for another time.
First published in 2019
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Ingredients
Metric
Imperial
- 1 boudin noir, at least 40cm long, or several smaller ones totalling 40cm in length
- Espelette pepper, to sprinkle over the macarons
Macarons
- 330g of ground almonds
- 330g of icing sugar
- 10g of egg white powder
- 300g of caster sugar
- 6g of cream of tartar
- 230g of egg white
- 6 drops of gel food colouring, black, to colour the macaron shells
SAVE RECIPE
Equipment
- Food processor or blender
Method
1
Preheat the oven to 93ºC/gas mark 1/4
2
In a blender or food processor, blend the ground almonds and icing sugar together to make a very fine powder, then pass through a sieve to remove any larger pieces
- 330g of ground almonds
- 330g of icing sugar
3
Combine the egg white powder, caster sugar, cream of tartar and egg whites in a stand mixer (or by hand) and whip until you get the mixture to stiff peak stage. When ready, gently but thoroughly fold the black food colouring into the mixture a little at a time until you reach the desired colour. Carefully fold in the blitzed almond and sugar mix – you are looking to fully combine the mixture but also maintain all the air and volume of the egg whites
- 10g of egg white powder
- 300g of caster sugar
- 6g of cream of tartar
- 230g of egg white
- 6 drops of gel food colouring, black, to colour the macaron shells
4
Pour the mixture into a straight fluted piping bag and pipe the macarons onto a baking tray lined with greaseproof paper. You can freehand pipe, draw circles onto the paper or use a specialist macaron-sizing silicon mat, which is useful to maintain consistent size and shape. Once piped, bang the tray onto a hard surface about 5 times to remove any air bubbles in the mix
5
Bake the macaron shells in the oven for 15 minutes. After this, quickly open the oven door to remove any steam, then increase the oven temperature to 176ºC/gas mark 4 and bake for a further 5-7 minutes. When the macarons are ready, the outer shell should be firm to touch and the insides still soft. Remove from the oven and allow to cool completely before removing from the greaseproof paper. Once cool, the shells can be frozen, which intensifies the colour and means you can make a big batch of these in advance
6
Cut the boudin noir or black pudding to shape using a small cake cutter, or by rolling the filling into a cylinder the same diameter as the macarons. Cut the sausage into 1cm-thick portions. Cook the boudin noir briefly under a hot grill or by blowtorching each side, then sandwich between the two shells. Dust the tops with Espelette pepper and serve immediately
- Espelette pepper, to sprinkle over the macarons
- 1 boudin noir, at least 40cm long, or several smaller ones totalling 40cm in length
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