Gorgonzola Pear Macarons
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If you have followed me for a while, you know I love savory macarons. Savory macarons are very delicious and could be served as an appetizer or dessert. These Gorgonzola Pear Macarons are made with blue cheese ganache and pear filling. They go well with white wine. You will be impressed!
Table of Contents
Why You’ll Like This Recipe
- Ganache is smooth and so delicious. Try also Pistachio Raspberry or Chocolate Strawberry Macarons.
- These Macarons can be served as appetizers, like my Smoked Salmon and Prosciutto Macarons.
- These macarons can be paired with white wine. Check also Wine or Champagne Macarons.
Ingredients
- Cream: Heavy cream. Do not use half and half or milk.
- Chocolate: White chocolate 32%-34%,
- Glucose Syrup: Can be replaced with inverted sugar or honey.
- Gorgonzola: Blue Cheese.
- Butter: Unsalted butter
- Pear: Use fresh or frozen pear.
- Sugar: White granulate sugar.
- Pectin NH: Do not substitute with gelatin or agar.
- Citric Acid: Can be replaced with lemon juice.
How to Make This Recipe
- Make Macaron Shells. I used a basic French Meringue recipe for the shells. To make shells, I used blue food coloring, and I topped shells with feuilletine flakes. Use the template to pipe macarons if needed. Download the template here.
- Make Gorgonzola ganache. For this recipe, I used Gorgonzola cheese from Trader Joe’s.
- Prepare pear filling. Use fresh pears for this recipe.
- Assemble macarons.
How to Make Blue Cheese Ganache
In the small saucepan, bring to a simmer heavy cream and glucose syrup. Do not boil! Melt white chocolate in the microwave using 20-30-second intervals. Pour the hot heavy cream mix over the chocolate in 3 parts. With the help of a rubber spatula, keep mixing fast and pressing down as you add cream mixture. Add Gorgonzola blue cheese and mix with a spatula. Emulsify with an immersion blender. Add unsalted butter and emulsify again. Transfer the ganache to a flat glass container and cover it with plastic wrap “to contact”. Let the ganache set for at least 6 hours in the refrigerator.
How to Make Pear Filling
Wash and cut into small cubes of two pears. In a small saucepan, cook pear over medium heat for 5-10 minutes. Take off the heat and let it cool for 10- 15 minutes. Return the cooled pear to medium heat.
In a small bowl or cup, mix granulated sugar with Pectin NH and add to cooked pear. Mix with the whisk or spatula. Boil the mixture for 20-30 seconds. Turn off the heat. Add a pinch of citric acid and mix the whisk. Transfer the filling into a pastry bag and let it cool on the countertop. Refrigerate the filling before assembling macarons. This filing could be made a day ahead.
How to Assemble
Make pairs with macaron shells. Place Gorgonzola ganache into a pastry bag with round piping tip Wilton 12. Pipe ganache on the bottom shell. Cut the tip of the pastry bag with pear filling and pipe in the middle of the ganache. Top macaron with another shell. Place filled macarons into an airtight container and refrigerate for 12 hours or overnight. Macarons need to mature before serving. This is a very important step. Do not skip it! Enjoy!
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Recipe FAQs
Store macarons in the fridge in an air-tight container for 2-3 days.
There are many reasons for that. The most common are unstable meringue, incorrect folding technique, or wrong oven temperature.
This happens if the batter is overmixed. Check the consistency of the batter every 2-3 folds. The overmixed batter runs very fast off the spatula.
More Recipes You’ll Love
If you make these Gorgonzola Pear Macarons, please tag me on social media and make sure to leave a rating down below. I would love to see your creations!
Recipe
Gorgonzola Pear Macarons
Equipment
- 1 kitchen scale
- 1 stand mixer or electric hand mixer
- 1 saucepan
- 1 immersion blender
- 3 pastry bag
- 2 baking mat
- 2 baking sheet tray
Ingredients
Gorgonzola ganache
- 150 heavy cream
- 20 gr glucose syrup
- 230 gr white chocolate 32%-34% (Valrhrona Opalys)
- 80 gr Gorgonzola blue cheese
- 25 gr unsalted butter room temperature
Pear Filling
- 200 gr fresh pear
- 25 gr granulated sugar
- 5 gr pectin NH
- 5 gr citric acid
Macaron Shells
- 125 gr almond flour (1 cup)
- 150 gr powdered sugar (1 1/4 cup)
- 100 gr egg whites room temperature (from 3 large eggs)
- 100 gr white granulated sugar (1/2 cup)
Instructions
How to Make Gorgonzola Ganache
- In the small saucepan, bring to a simmer heavy cream and glucose syrup. Do not boil!
- Melt white chocolate in the microwave using 20-30-second intervals.
- Pour the hot heavy cream mix over the chocolate in 3 parts. With the help of a rubber spatula, keep mixing fast and pressing down as you add cream mixture.
- Add Gorgonzola blue cheese and mix with a spatula. Emulsify with an immersion blender.
- Add unsalted butter and emulsify again.
- Transfer the ganache to a flat glass container and cover it with plastic wrap “to contact”.
- Let the ganache set for at least 6 hours in the refrigerator.
How to Make Pear Filling
- Wash and cut into small cubes 2 medium pears.
- In the small saucepan, cook pear over medium heat for 5-10 minutes.
- Take the cooked pear off the heat and let it cool for 10-15 minutes.
- Return the cooled pear to medium heat.
- In a small bowl or cup, mix granulated sugar with Pectin NH and add to cooked pear. Mix with the whisk or spatula.
- Boil the mixture for 20-30 seconds.
- Turn off the heat. Add a pinch of citric acid and mix the whisk.
- Transfer the filling into a pastry bag and let it cool on the countertop.
- Refrigerate the filling before assembling macarons.
How to Make Macaron Shells
- In the mixing bowl, sift together almond flour and powdered sugar. Set aside.
- In the mixing bowl of a stand mixer, add room-temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at a time. Add food coloring.
- Increase speed to medium-high and whip until glossy and medium peaks. This will take 10-15 minutes.
- Add dry ingredients into the meringue and start folding the butter. The batter is ready when you can make a figure 8 with a spatula, or it flows “like lava”.
- Transfer macaronage into a pastry bag with a round tip.
- Pipe macaron shells on the baking mat.
- Top the baking sheet pan with pipped macaron shells a few times. Let shells rest on the countertop until no batter sticks to your finger when you touch it.
- Bake macaron shells in the preheated oven to 275oF (134oC) -300oF (150oC) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.
- Remove baked macaron shells from the oven and let it cool on the baking mat with a baking sheet pan. When shells are cooled completely remove them from the baking mat and pair them with similar sizes.