Recipe for Blue Cheese and Walnut Macarons

Blend 120 grams of light brown cane sugar with a tablespoon of cornstarch to achieve a texture similar to powdered sugar. Then mix with the almond flour.

Whip the egg whites with the salt. Add the remaining 60 grams of light brown sugar and continue to beat until the meringue is shiny. Waste prevention tip: do not throw away the egg yolks; you can use them to make a glaze, for example, or store them for up to 72 hours by confining them in an airtight jar with soy sauce.

Using a spatula, gently fold the sugar-almond mixture into the dough, lifting it as you go.

Gently lift the mixture from bottom to top to slightly deflate the egg whites; it should become a bit more liquid and shine well. However, do not overwork it to avoid deflating the egg whites too much.

Pipe the macarons using a piping bag (or spoon) by placing small rounds of the mixture on a sheet of baking paper. Let rest for one hour at room temperature.

Bake for 10 to 15 minutes at 145°C (convection). Feel free to check the cooking after 10 minutes; the crust should be firm but the inside soft. Let cool before handling.

Prepare the ganache in the meantime by crushing the blue cheese with the cream. Mix well to obtain a smooth preparation.

Assemble your macarons by sticking two shells together with your ganache, previously sprinkled with crushed nuts.

To finish