Category Archives: yoghurt

Surprising macaron flavors

Chefs & pastry chefs are always on the lookout for thoughtful treats to serve with coffee. Be inspired by Foodpairing to design the perfect macaron match to your favorite coffee. We’ve designed some macaron recipes around Café del Cauca, a Colombian coffee. But any coffee -or tea for that matter- can be used as a foundation for your experiments.

Macaron fillings come in every color and flavor, but are flavourwise generally limited to fruits, herbs and spices. Use Foodpairing to break with this convention; a cucumber or cheese filling are actually not so farfetched and only a few clicks away in the Foodpairing Explorer. The famous macaron of Pierre Hermé with rose, raspberry and lychee is in fact a very strong Foodpairing combination.

Not only the filling may be subjected to Foodpairing®. The macaron itself has ample space for flavor innovation. Why not replace the almond powder with hazelnut or pistachio? Another trick would be to produce your own flavoured egg white by combining egg white powder and any flavoured liquid (again, use Foodpairing to pick the right flavour). This is really a great way to incorporate new flavours in the macaron without compromising its delicate structure. For our Cucumber macaron, we used coffee to make our flavoured egg white.

Check out our recipes!

Hazelnut macaron with  yoghurt ganache, raspberry and tarragon

  • 250 g white chocolate 33%
  • 125 g yoghurt
  • 80 g butter
  • 25 sugar

Heat the yoghurt and sugar to 60 °C, then pour on the chocolate while stirring. Mix thoroughly. Cool to 35 °C and mix in the butter. Let crystallize.

Coffee macaron with cucumber-apple ganache and cilantro

  • 75 g cucumber-apple-cilantro juice
  • 5 g of sugar
  • 200 g white chocolate 33%
  • 65 g butter

Heat the juice with the sugar to 60 °C. Pour on the chocolate while stirring. Mix thoroughly. Cool to 35 ° C and mix in the butter. Let crystallize.



A next recipe of Kasteel Withof. Making a foodpairing around oyster with cucumber, lemon, yoghurt and watercress.

Ingredients: (for 4 persons)

– 24 oysters “Perles Blanches” n°4

– ½ peeled cucumber

– Vinaigrette of rice vinegar en olive oil

– 2 spoons yoghurt

– gel:
625 g water
60 g lemon juice
20 g wasabi paste
6.25 g salt
3.5 g agar
7 g gelatine

– Mousse of cress:
120 g watercress
90 g water
120 g cream
3 g gelatine

– Different species of seaweeds

– Marinade seaweed:
100 g rice vinegar
35 g saké
100 g mirin
5 g salt

– Borage cress


Open the oyster and clean if necessary.
Cut the cucumber in very fine slices

mix water with lemon juice, wasabi paste, salt and agar. Boil. Put the gelatine in the meantime in cold water. Squeeze and add to the hot liquid. Pour this mixture on plates to obtain a fine gel. Cool the gel down and cut into long, small pieces of gel.

- Watercress mousse:
put the gelatine into cold water. Clean the cress and cut into fine pieces. Mix with water. Beat the cream very light and mix with the cress. Add the gelatine. Cool down to settle.

- Marinade: Mix all the ingredients for the marinade. Marinate all the seaweeds for at least 30 minutes in to this marinade. Remove and put on a towel to dry.
Put also the slices of cucumber in the marinade for a short time. Add afterwards pepper and salt.

Dress the cucumber on the plates. Add some lines of yoghurt on top of it. Then the oyster and the gel. Add a little bit of the mousse of cress and add the seaweed and borage cress to end with.

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