Roquefort and walnut macaroon

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.