Make the macaroon halves by following the meringue-based recipe.
The filling is best prepared the day before
- 100 g Roquefort
- 100 g mascarpone
- 2 walnuts
- 1 pinch pepper
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.