PREPARATION TIME: 30 MINUTES
COOKING TIME: 10 MINUTES
Find all the recipes on the Fromage Beaufort website.
For 16 macaroons
300g of grated Beaufort cheese
15cl single cream
1 natural yoghurt
Salt and pepper
Cook the cream and 200g of the grated Beaufort cheese on a very low heat, stirring until the cheese has fully melted. Leave to cool in the fridge for at least 3 hours.
Cook the polenta.
Mix the flour, egg, yoghurt, a little olive oil, 100g of grated Beaufort cheese and the polenta together.
Season with salt and pepper and mix to obtain a stiff dough.
Shape into little macaroons and cook them in a lightly oiled pan. Leave to cool.
Add a little pepper to the Beaufort cream and beat it to the consistency of Chantilly cream. Sprinkle with chives.
Make into macaroons and enjoy!