Gorgonzola Pear Macarons
If you follow me for a while now, you know that I love savory macarons. Savory macarons are very delicious and could be served as appetizer or dessert. These gorgonzola pear macarons are made with blue cheese ganache and pear filling inside. They go well with white wine. You will be impressed!
As an Amazon associate, I make a small commission if you use any of the affiliate links below to purchase a product. Thank you for supporting my blog!
How to make Gorgonzola Pear Macarons
- Make macarons shells. For recipes and instructions check here. To make shells I used blue food coloring, and I topped shells with feuilletine flakes. Use template to pipe macarons, if needed. Download 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.
Ingredients nedded for ganache
- heavy cream
- white chocolate 32%-34%,
- glucose syrup
- Gorgonzola blue cheese
- unsalted butter
- fresh Pear
- granulate sugar
- Pectin NH
- citric acid
How to make Blue Cheese Ganache
In the small saucepan bring to simmer heavy cream and glucose syrup. Do not boil! Melt white chocolate in the microwave using 20-30 seconds intervals. Pour the hot heavy cream mix over the chocolate in 3 parts. With the help of rubber spatula keep mixing fast and pressing down as you add cream mixture. Add Gorgonzola blue cheese and mix with spatula. Emulsify with hand blender. Add unsalted butter and emulsify again. Transfer the ganache to a flat glass container and cover with plastic wrap “to contact”. Let ganache set for at least 6 hours in the refrigerator.
How to make Pear filling
Wash and cut into small cubes 2 pears. In the small saucepan cook pear over medium heat for 5-10 minutes. Take off the heat and let it cool for 10- 15 minutes. Return cooled pear to the medium heat.
In the small bowl or cup mix granulated sugar with Pectin NH and add to cooked pear. Mix with the whisk or spatula. Boil mixture for 20-30 seconds. Turn off the heat. Add pinch of citric acid and mix the whisk. Transfer filling into pippin bag and let it cool on the countertop. Refrigerate filling before assembling macarons. This filing could be made a day ahead.
How to assemble macarons
Make pairs with macarons shells. Place Gorgonzola ganache into pipping bag with round pipping tip Wilton 12. Pipe ganache on the bottom shell. Cut tip of the pipping bag with pear filling and pipe in the middle of the ganache. Top macaron with another shell. Place filled macarons into airtight container and refrigerate for 12 hours or overnight. Macarons need to mature before serving. This is very important step. Do not skip it! Enjoy!
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! Check other recipes:
- Tomato macarons
- Smoked salmon macarons
- Lemon Cheesecake macarons
- Creamcheese whipped cream
- Farmer cheese cookies
Gorgonzola Pear Macarons
Equipment
- 1 emulsify blender
- 1 kitchen scale
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
Instructions
How to make Gorgonzola ganache
- In the small saucepan bring to simmer heavy cream and glucose syrup. Do not boil!
- Melt white chocolate in the microwave using 20-30 seconds intervals.
- Pour the hot heavy cream mix over the chocolate in 3 parts. With the help of rubber spatula keep mixing fast and pressing down as you add cream mixture.
- Add Gorgonzola blue cheese and mix with spatula. Emulsify with hand blender.
- Add unsalted butter and emulsify again.
- Transfer the ganache to a flat glass container and cover with plastic wrap “to contact”.
- ”. Let 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 cooked pear off the heat and let it cool for 10-15 minutes.
- Return cooled pear to the medium heat.
- In the small bowl or cup mix granulated sugar with Pectin NH and add to cooked pear. Mix with the whisk or spatula.
- Boil mixture for 20-30 seconds.
- Turn off the heat. Add pinch of citric acid and mix the whisk.
- Transfer filling into pippin bag and let it cool on the countertop.
- Refrigerate filling before assembling macarons.