One of my biggest challenge has been accepted. And the missión is accomplised succesfully.

The people who are living in the world of culinary – know exactly the myths of “macaron de caza” by Mugaritz. The story of a very famous blood macaron…

U all know by now the close and strong relationship between me and “the blood”. I posted several stories about my experiments again and again (creme brulee, sanguinaccio ).

Finally  (last but never the least) i reached a pretty elegant way of presenting me myself and I… one of the most georgeous plate i think i ve ever made…

U all know (i guess if u read my blog) my calculations about egg-protein and blood structure – the connection and their compatibility.

So i made it. My real blood macaron using fresh pigs blood (i have tried in a couple of ways). Served it with cold smoked foie gras terrine and a special hungarian sour plum jam (calls cibere).

It was only a bite – but it was soaked with all my passion, life and love. I feel really lucky to share. Dont be afraid. It is simply beautiful.

substitution ratio of 65g of blood for one egg (approx. 58g), or 43g of blood for one egg white (approx. 33g)