Macaroon recipe, Tomme cheese and dried meat
Some history
Grisons meat is the best known of all the Alpine dried meats - dried beef seasoned with salt, herbs and spices. Originally, this was made to serve as provisions for the winter. Drying the meat allowed its high nutritient content to be preserved.
Ingredients
The macaroon:
- 250g ground almonds
- 250g icing sugar
- 6 egg whites
- 250g caster sugar
- 75ml of water
- 2 tablespoon of Mondeuse wine
The garnish:
- 1 slice of dried meat
- 1 slice of Tomme cheese
- Rocket and vinaigrette
Preparation
Cook the caster sugar and water at 118°C.
Pour over 3 egg whites that have been whipped until stiff, and beat until the mixture turns warm.
Mix the ground almonds and the icing sugar.
Pour the 3 remaining egg whites over the almond and sugar mixture,
then fold in the beaten egg white mixture.
Add the Mondeuse, reduced to a syrup consistency.
Place the macaroons on a tray covered with greaseproof paper and cook at 150°C for approximately 14min.
Leave to cool before lifting off the tray.
Assemble the macaroon by layering the bottom of the macaroon, the Tomme cheese, the Alpine dried meat and a few leaves of rocket seasoned with the vinaigrette.
Finish by placing the upper shell of the macaroon over the top.
Thanks :
Recipe made by Mickey Bourdillat, master chef of Le Matafan from Chamonix