Saffron, Onion Confit and Parma Ham Macaroon

Préparation

30min

Cooking

10min

Difficulty

Cost

For 4 people

50 g almond powder 100 g powdered sugar

2 egg whites (around 50 g)

25 g granulated sugar

1/2 tsp saffron

200 g thinly sliced Parma ham

Salt

Freshly milled pepper / Onion confit : 100 g minced onions

10 cl Viognier

1 tbsp Balsamic vinegar

1 tsp honey

50 g butter

Place the onions, wine vinegar and a bit of water in a saucepan.

Cook for 30 min over low heat, add the honey, butter and season.

The texture should be similar to that of jam. Cool.

Prepare the macaroons: mix the almond powder and powdered sugar.

Whisk the egg whites until they are foamy with the granulated sugar, then add the almond/sugar mixture and mix until you get a smooth, shiny batter. Pour into a piping bag.

Place a sheet of parchment paper on a non-sticking baking sheet, make 16 macaroon shells with the piping bag and let dry for 30 min.

Preheat the oven to 150 °C and bake for 9 to 10 min.

Set aside to cool before removing from the paper.

Garnish half of the shells with onion confit and ham and top with another shell.

Perfect wine pairing

More about this grape variety

Sauvignon Blanc de France

Sauvignon Blanc is a world-renowned star with very French roots. It is a favorite with palates of wine lovers thanks to its aromatic power, and especially its freshness and liveliness. The dream pairing: sardines and salty seafood. Sardine Lasagna with Citron Confit Fondue is the perfect pairing with Sauvignon Blanc. Indeed, this blue fish with a strong, salty flavor needs a tangy, exuberant wine that can stand up to it. It is also a perfect match for all seafood served raw or in sauces. These wines are also wonderful with white meats and raw cured ham. Sauvignon Blanc goes very well with light or marinated meats, such as chicken, as its liveliness softens and mellows out the meat. This is even truer when the chicken is served with fresh herbs or a dash of lemon juice.