Macarons — the airy, crispy, chewy, almondy French cookie that is not to be confused with its pasty, coconut cousin — have certainly reached the cultural tipping point, but we believe that no culinary fad du jour truly reaches its apex until it leaks across the savory/sweet divide: see meatloaf cupcakes or pretty much anything Mindy Segal does with bacon. And now the macaron’s time has come, as Blackbird’s Mikey Sheerin kicks off his version of the Mangalitsa Menu with a spicy chorizo macaron.
It’s not quite a true mac, inasmuch as it’s not meringue-based, but Sheerin fakes the texture by whipping chorizo (also, in our opinion, a trend to watch out for!) with chorizo broth and a gelling agent so it simulates the almond flour-spiked meringue of the original. The meat cookies are then sandwiched around a filling of tarragon cream cheese and pine-cured ham. Sheerin’s entire Mangalitsa menu, available for $115 from January 1 through 30, is viewable here — but this macaron? This is how greatness is born.