Savory macaroons with spicy cheese

Small, light, savory 'macaron' style bites: almond shell and melting spicy cheese center, perfect as a keto aperitif.

Ingredients

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Instructions

1. Sift the almond powder to remove lumps and obtain smooth shells. Beat the egg whites until stiff with a pinch of salt.
2. Gently incorporate the almond powder into the whites using enveloping movements so as not to break the foam; the preparation must remain airy but homogeneous.
3. Transfer the dough to a bag fitted with a smooth nozzle and pipe into small even piles (ø ~3 cm) on a baking tray covered with baking paper. Leave to crust for 20–30 minutes at room temperature.
4. Preheat the oven to 150°C and bake for 10–12 minutes depending on size; the shells must come off easily and have a nice collar.
5. Let cool completely. For the filling, season the cream cheese with paprika and Espelette pepper, pepper; place a small nut on a shell and close it.
6. Keep cool and remove 10 minutes before serving to regain softness.

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Variants

• Replace the cheese with an avocado-cocoa ganache for a sweet and savory version.

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Tips

• Sift the almond powder for smooth shells.

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