Prep. time: 20 minutes
Waiting time: 5 àto10 minutes
Cooking time: 12 minutes
 

Recipe created by Ateliers & Saveurs for Maille.

Try it with a cocktail, a sparkling wine.

Macaroon shells

1. The previous day, separate the egg whites from the yolks and keep the whites at room temperature in an airtight container.
2. Add in the mixer bowl the almond flour and icing sugar, mix for one minute and pass it through a sieve.
3. In a mixer bowl, place the egg whites and a pinch of salt and beat until they snow. When properly firm add the sugar. Continue to beat the whites until they stand out from the edge of your container.
4. Incorporate the meringue obtained to the almond flour (2) and mix gently with a spatula. Finish by mixing faster and place them all in an icing bag.
5. Lay out macaroons on a baking sheet lined with parchment paper, let it dry in the open 5 to 10 minutes.
6. Bake in a preheated oven at 155°C / 310°F for 7 minutes then turn your trays for another 5 minutes.

Cream of goat cheese with black olives and Maille Dijon

1. Stir your goat cheese roll with a spatula, add the pepper and Maille mustard, chives and if necessary cream 35%.
2. Next, add the thinely sliced black olives; mix well - You’ll need a thick cream consistency, so that they can poach with a pastry bag.

Finishing

1. When fully cooled, spread the top of half the macaroons with a fine layer of cream and cover it with another macaroon.