Over the years, our talented culinary team has tried, tested and perfected hundreds of recipes. Whether you’re cooking a family meal in the kitchen with your children or dropping off a homemade delivery for your nearest and dearest, executive chef Serge Belair’s smoked goat cheese macaroon will leave your taste buds tingling with joy.
Please your palette with local ingredients and recreate this stunning, delicious meal for your loved ones in the comfort of your own home. We love when you share your experiences with us–put on your chef hat, try this at home and tag us in your photos #ECCeats.
Smoked goat cheese macaron, beet and radish salad, goat cheese crouton, olive oil custard finished with champagne vinaigrette
(serves 12 people)
Smoked goat cheese macaron
- 1 ¾ cups powdered sugar (210 g)
- 1 cup almond flour, finely ground (95 g)
- 1 tsp salt, divided
- 3 egg whites, at room temperature
- ¼ cup granulated sugar (50 g)
- Poppyseeds as needed
- 1 cup of goat cheese
- Make the macarons: in a food processor bowl, combine the powdered sugar, almond flour, and ½ teaspoon of salt, and process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
- In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).
- Add the vanilla and beat until incorporated. Add the food colouring and beat until just combined.
- Add ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a “figure 8” while holding up the spatula.
- Transfer the macaron batter into a piping bag fitted with a round tip.
- Place four dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.
- Pipe the macarons onto the parchment paper in 1½-inch (3 cm) circles, spacing at least 1-inch (2 cm) apart.
- Tap the baking sheet on a flat surface five times to release any air bubbles.
- Let the macarons sit at room temperature for 30 minutes to one hour, until dry to the touch.
- Preheat the oven to 300˚F (150˚C).
- Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper.
- Transfer the macarons to a wire rack to cool completely before filling.
- Make the smoked goat cheese: in a large bowl, beat with a mixer for one minute until light and fluffy. Using a cloche (galls dome) and a small smoking gun, smoke the goat cheese for approximate 10 minutes.
- Transfer the buttercream to a piping bag fitted with a round tip.
- Add a dollop of goat cheese to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream.
Beet and radish salad
- 3 yellow beets
- 3 red beets
- 24 baby beet leaves
- 1 water melon radish
- Edible flower as needed
- 60 ml olive oil
- 10 ml red wine vinegar
- Salt as needed
- Steam beet for one hour and peel when warm using a wash cloth.
- Cut into wedges of 12 and add oil, salt and vinegar to marinade and reserve until service.
- For the radish, use a mandoline slicer to cut 12 small and 12 big medallions for garnish reserve. Place in cold water.
- For the beet leaf, clean and reserve in cold water until service.
Goat cheese crouton
- Goat cheese feta (200 g)
- 2 fresh eggs
- Flour as needed
- Panko as needed
Cut 24 pieces feta in cubes of ½-inch squares.
- Mix flour, salt and pepper in a shallow bowl, eggs (lightly beaten) in another bowl and panko in a third shallow bowl.
- Roll each cube in flour, then dredge in egg mixture, then coat in panko, pressing to coat. Repeat with remaining mixture.
- In a medium saucepan, pour in 1-inch (2.5 cm) depth of oil and heat over medium high heat.
- Toss in a breadcrumb and if it starts sizzling immediately, the oil is hot enough.
- Repeat and reserve.
- 5 beets
- Salt as needed
- Steam and peel beets.
- Cut into small dice shapes and dehydrate overnight in an oven for a minimum of 24 hours.
- Once dried out, pulverise in a robot coup in fine powder and reserve.
Olive oil custard (yield 1/3 cup)
- 3 egg yolk
- 250 ml of olive oil
- Sugar as needed
- 1 fresh squeezed orange juice and zest
- Process eggs and sugar in a blender on high speed until frothy, for approximately two minutes.
- Add zest, juice, and vanilla and process for three more minutes.
- With blender running, gradually drizzle in olive oil. Continue to process on high until the mixture is steaming, for approximately eight minutes.
- Put in a piping bag and reserve for service.
- 1 garlic clove, finely chopped
- 2 tbs Dijon mustard
- 1/4 cup champagne vinegar
- 2 tbs fresh lemon juice
- 2 tbs honey
- 2 or 3 dashes hot sauce
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 cup extra virgin olive oil
- Whisk together the garlic, mustard, vinegar, lemon juice, honey, hot sauce, salt, and pepper in a large bowl.
- Slowly whisk in the olive oil until the dressing is emulsified. Alternatively, you can combine all the ingredients in a blender or a food processor and puree until smooth.
- In a 10-inch plate, gently arrange the two colours of the marinated beet shingling for a total of six per plate.
- With one small radish medallion and one big radish medallion, arrange nicely with two beet leaves on each plate.
- Finish with a drizzle of champagne vinaigrette and top with two feta cheese croutons.
- Put three dots of oil custard on the right side of the plate, making sure to have one specifically for the macaron.
- Add macaron on top of one of the dots standing up and finish with powdered beet dust.
From our kitchen to yours, bon appétit!
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