Blue Cheese Appetizer Macarons

Name: Blue Cheese Appetizer Macarons
Prep time: 45 min
Cook time: 315 min
Total time: 360 min
Yield: 6 Portionen
Ingredients: 80 g of almond powder; 50 g of caster sugar; 80 g of icing sugar; 2 piece egg whites; 2 c à c of basic mustard but the strongest possible!; 50 g of Auvergne blue cheese; 1 c à s of thick cream; 1 pinch of Espelette pepper

Appetizers

Save recipe

To save recipes, you need a free MixBuch account.

Or use the MixBuch App:

Coming soon!

Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.

Trial expired

You have used the two free save slots. Switch to Premium for unlimited recipes!

Get Premium

Starting at €1.49/month

Cook Time

6 h

Servings

Difficulty

Medium

Prep Time

45 Min

Description

These blue cheese appetizer macarons are a little wonder to surprise your guests! I love preparing this recipe, because it is out of the ordinary and offers an explosion of flavors in the mouth. The sweetness of the almond blends perfectly with the character of the blue cheese, enhanced with a hint of strong mustard and a hint of Espelette pepper. It is a delight that can be prepared in advance, ideal for a successful appetizer. Feel free to vary the cheeses for even more taste discoveries! These macarons are perfect for a brunch or a festive appetizer.

Ingredients (8 ingredients)

80 g of almond powder
50 g of caster sugar
80 g of icing sugar
2 piece egg whites
2 c à c of basic mustard but the strongest possible!
50 g of Auvergne blue cheese
1 c à s of thick cream
1 pinch of Espelette pepper

Preparation (7 steps)

Fine powder reduction of almonds and icing sugar

Thermomix® Setting

20 sec/Speed 10

Put 80g of almond powder and 80g of icing sugar in the Thermomix bowl. Mix for 20 Sek./Stufe 10 to obtain a very fine powder. Then sift the mixture.

Beating the egg whites

Thermomix® Setting

3 min/Speed 3.5

Insert the whisk. Put 2 egg whites in the Thermomix bowl and whisk until stiff for 3 Min./Stufe 3.5. Then add 50g of caster sugar and mix gently. Remove the whisk.

180

Incorporation of ingredients

Add 2 tsp of strong mustard to the egg white mixture and mix gently. Then incorporate the sifted almond mixture using a spatula. Macaronize the preparation (gently fold the preparation over itself, taking the entire mass, the mixture should become soft and shiny and make a ribbon).

Piping the macarons

With a piping bag, pipe the macarons onto a baking mat and let them crust for 20 min at room temperature (the shell should no longer stick to your finger when you touch it).

Adding Espelette pepper and cooking

Just before baking, sprinkle the future shells with Espelette pepper. Then bake the macarons for 17 min at 125 °C in a preheated oven.

Preparation of the blue cheese cream

Thermomix® Setting

10 sec/Speed 4

In the Thermomix bowl, mix 50g of blue cheese with 1 tbsp of thick cream for 10 Sek./Stufe 4. Take out the macarons and let them rest for a few minutes.

Garnishing and resting

Place a knob of blue cheese cream on a cooled macaron shell and cover with another shell. Prepare the macarons at least 4 hours in advance and leave them at room temperature before serving.