Over the past year, the folks at Mugaritz in San Sebastian, Spain (ranked #3 in the world) have been doing interpretations of the macaron, and for the fall season, they really stretched out the concept with one made of pig blood, partridge, and duck liver. The restaurant has released a video on the preparation, and in typical Andoni Aduriz fashion, it's not your run-of-the-mill demo. Instead, the footage plays out like the trailer for a thriller set in the wild.
Chef Aduriz explains that the macaron program takes cues from the limited-time-only seasonal offerings at legendary French pastry shop Ladurée. This particular take is inspired by the shift to game and meat products in the colder months of the year in the Basque country. The filling is made of the liver and the birds (with some dashes of Armagnac), while the outside swaps pig blood in for egg whites. See the video below:
Video: Trailer Macaron de Caza