Roquefort and walnut macaroon
100 g of Roquefort cheese
100 g of mascarpone
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.