Mini Macaroons with Emmental

    1 hour

    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.

    3 people made this

    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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