Pork Rillettes Macaron Recipe

Prep dry ingredients

Sift the almond flour and powdered sugar together into a bowl, pressing through a fine sieve to remove any lumps. Repeat until uniform. Set aside.

Whip egg whites

In a clean, dry bowl, whisk the room-temperature egg whites with the cream of tartar and salt until foamy. Slowly add the granulated sugar while whipping and beat to stiff glossy peaks. Fold in vanilla extract and food coloring if using.

Macaronage

Gently fold one-third of the sifted dry mixture into the whipped egg whites to loosen. Add the remaining dry mixture and fold with a spatula, pressing across the bowl until the batter flows like thick lava and ribbons fall back into the batter—about 30–60 folds. Do not overmix; batter should spread slowly but hold a small peak.

Pipe shells

Transfer batter to a piping bag fitted with a 1/2" round tip. Pipe 1.5–1.75" rounds on a silicone mat or parchment-lined sheet, spacing about 1" apart. Tap the baking sheet firmly on the counter 2–3 times to release air bubbles and smooth the tops. Let the shells rest at room temperature 20–40 minutes until a skin forms and they are dry to the touch (no batter sticks to your finger).

Bake

Preheat oven to 300°F (150°C). Bake one sheet at a time on the middle rack for 14–16 minutes, rotating halfway if needed, until shells have feet and are set. Remove from oven and cool completely on the baking sheet (about 30 minutes) before removing.

Slow-cook the pork

Combine pork shoulder cubes, diced pork fat, minced garlic, thyme, bay leaf, salt, pepper, white wine, and water (or stock) in a small ovenproof pot or slow cooker. Bring to a gentle simmer on the stovetop, then cover and transfer to a 275°F (135°C) oven for 2.5–3 hours, or cook on low in a slow cooker for 4–6 hours, until pork is very tender and readily pulls apart.

Shred and reduce liquid

Remove pork to a bowl and shred with two forks. Strain the cooking liquid; simmer the liquid in a small saucepan until reduced slightly and concentrated (about 5–8 minutes). Discard bay leaf.

Mix into rillettes

Return a few tablespoons of the reduced liquid and 2 tablespoons of reserved warm fat to the shredded pork. Using a fork or two knives, coarsely shred and press the meat together until spreadable but still textured. Taste and adjust with additional salt, pepper, and optional orange zest for brightness. Chill until firm but spreadable, about 30–45 minutes.

Prepare condiments

Thin the country mustard slightly with a few drops of water if very thick so it pipes or spreads easily. Finely chop cornichons and have microgreens ready.

Fill macarons

Select six cooled macaron shells of matching size to form three sandwiches. On the bottom shell of each pair, pipe or spread approximately 1 heaping teaspoon (about 10–12 g) of chilled pork rillettes in the center, leaving a small border so filling doesn't squish out. Add a small dot (about 1/4 tsp) of country mustard on top of the rillettes, and press 1–2 finely chopped cornichons into the mustard.

Finish

Top with a matching macaron shell and press gently to spread filling. Sprinkle a few flakes of sea salt and a crack of black pepper on top. Garnish with a small microgreen or tarragon leaf on each macaron. Chill assembled macarons 15–20 minutes to set, or serve immediately at cool room temperature.

Plating suggestion

Serve as a three-pack small plate with an extra spoon of mustard and a few whole cornichons on the side. Allow diners to eat immediately — macarons are best within a few hours of assembly to preserve shell texture.