Roquefort and walnut macaroon


100 g of Roquefort cheese
100 g of mascarpone
2 walnuts
1 pinch of pepper


Make the shells of the macaroons, following a meringue-based recipe. The filling is to be made the day before the tasting

Finely crush the Roquefort cheese.

Whip the mascarpone.

Add a little pepper. Mix the Roquefort and the whipped cream with a spatula and make the mixture smooth.

Keep in a cool place for 2 to 8 hours before serving.

Fill one shell per macaroon with the mixture. Cover with another shell. Sprinkle with dry roasted walnuts.

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