Truffle macaron

This  recipe was created by Shaun C. Lewis, Executive Chef and Assistant General Manager at Liberty National Golf Club, New Jersey, New York, USA. The savory macaron was inspired by The Truffle Explosion (a liquid filled ravioli)  on a visit to Alinea, the renowned restaurant spear headed by Grant Achatz in Chicago, Illinois.  Shaun created his Truffle Macaron and tested it out during a private lunch with music legend Alice Cooper and his manager Shep Gordan, both avid foodies who were dining at the prestigious club. 

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Ingredients
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• 390 grams Truffle Stock
• 7 grams Methocel F50
• 3 grams Xantham Gum

NOTE: METHOCEL™ F50 is a water-soluble polymer derived from cellulose. Methocel is a high purity, non-ionic cellulose ether, and performs as a rheology modifier, further it functions as a suspending aid, stabilizer, surfactants, lubricants, protective colloids, and emulsifiers.

Truffle “Ganache”

• 350 milliliters Truffle Stock
• 10 drops Truffle Aroma
• 8 grams Gellan Gum

Preparation

Season your truffle stock to taste.

In a blender, shear in Methocel F50 and allow to Hydrate overnight.

Put the mixture into a table top lender and whip in the xantham gum.

Continue to whip until it forms somewhat stiff peaks.

Transfer to a pastry bag fitted with a round tip and form macarons on dehydrator sheet. Dehydrate at 54.5°C for eight hours.

Truffle “Ganache”

Season the truffle stock and in a blender shear in the Gellan Gum.

Transfer to a saucepot and bring to a simmer while stirring continuously, allow to simmer for one minute. Transfer to a container.

Allow to cool and set till cold.

Transfer to blender and purée adjusting consistency and seasoning.

Assembly

Placed truffle ganache in a pastry bag with a round tip and pipe in between one macaron and top with another macaron.

​Serve immediately.

The iconic clubhouse at Liberty National Golf Club, New Jersey, USA. Image courtesy Liberty National Golf Club.