ROQUEFORT AND WALNUT MACAROONS

Make the macaroon halves by following the meringue-based recipe. (http://cotegourmandises.canalblog.com/archives/2012/06/02/24387242.html) The filling is best prepared the day before

FILLING:

  • 100 g Roquefort
  • 100 g mascarpone
  • 2 walnuts
  • 1 pinch pepper

PREPARATION

Crumble the Roquefort into small pieces. Whip the mascarpone. Add a little pepper. Mix with the Roquefort and the whipped cream with a spatula to make the mixture smooth. Refrigerate for 2-8 hours before serving. Spread the mixture on the macaroon halves. Cover with the other halves. Sprinkle with crushed toasted walnuts.