Gorgonzola Pear Macarons

5 from 2 votes

These Gorgonzola Pear Macarons are made with blue cheese ganache and pear filling.

Prep Time45

Cook Time15

stabilizing ganache8

Total Time9 15

Course: Dessert

Cuisine: French

Diet: Gluten Free

Servings: macarons

Calories: 142kcal

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.

Wash and cut into small cubes 2 medium pears.
In the small saucepan, cook the 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 the 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 with a whisk.
Transfer the filling into a pastry bag and let it cool on the countertop.
Refrigerate the filling before assembling macarons.

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 to the meringue and start folding in 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 piped macaron shells a few times. Let the shells rest on the countertop until no batter sticks to your finger when you touch it.
Bake macaron shells in the preheated oven to 275°F (134 °C) -300°F (150^oC) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.
Remove baked macaron shells from the oven and let them 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.

Get all ingredients and tools ready before baking.

Measure all ingredients by weight, using a kitchen scale.