Blue Cheese Appetizer Macaroons

Name: Blue Cheese Appetizer Macaroons
Prep time: 45 min
Cook time: 315 min
Total time: 360 min
Yield: 6 Servings
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

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Cook Time

6 h

Servings

Difficulty

Medium

Prep Time

45 min

This Thermomix® recipe for Blue Cheese Appetizer Macaroons is ready in 6 h and yields 6 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

These blue cheese appetizer macaroons are a little marvel 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 wonderfully with the character of the blue cheese, enhanced by a touch of strong mustard and a hint of Espelette pepper. It is a delight that can be prepared in advance, ideal for a successful appetizer. Do not hesitate to vary the cheeses for even more taste discoveries! These macaroons 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)

Reduction to fine powder 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 Sec./Level 10 to obtain a very fine powder. Then sift the mixture.

Beating the egg whites until stiff

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./Level 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. Macaronate the preparation (gently fold the preparation over itself, taking the whole mass, the mixture must become soft and shiny and make a ribbon).

Piping the macaroons

With a piping bag, pipe the macaroons 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 macaroons 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 Sec./Level 4. Take out the macaroons and let them rest for a few minutes.

Filling and resting

Place a dab of blue cheese cream on a cooled macaroon shell and cover with another shell. Prepare the macaroons at least 4 hours in advance and leave them at room temperature before tasting.