Mini Macaroons with Emmental

Mini Macaroons with Emmental


3 people made this

About this recipe: These are the perfect finger food for dinner parties. Savoury almond macaroons are sandwiched together with a creamy Emmental cheese spread. Enjoy with a glass of wine.


Serves: 6 

  • 1 pinch of salt
  • 1 tablespoon curry powder
  • 100ml creme fraiche
  • 130g caster sugar
  • 200g Emmental cheese
  • 215g blanched almonds
  • 6 egg whites
  • 300g caster sugar

Prep:45min  ›  Cook:15min  ›  Ready in:1hr 

  1. Add the egg whites and salt to a bowl and beat until stiff. Beat in 130g caster sugar until stiff and shiny.
  2. Process the almonds with 300g caster sugar, curry powder and a little salt in a food processor. Sift.
  3. Gently fold the ground almonds into the meringue. Keep folding the mixture until you get to the ribbon stage. Fill a piping bag with the mixture.
  4. Pipe about 1 teaspoon of the mixture onto baking parchment to make the macaroon. Let macaroons sit for 15 minutes at room temperature. This will allow a crust to form.
  5. Meanwhile, preheat the oven to 160 C / Gas 2 1/2. When the 15 minutes are up, bake macaroons for 10-15 minutes.
  6. Remove macaroons from oven and baking parchment. Set aside.
  7. Make a spread by mixing together melted Emmental and creme fraiche.
  8. Use 1 teaspoon cheese spread to glue two macaroons together. Cool and refrigerate before serving.

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