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The previous day, separate the egg whites from the yolks and keep the whites at room temperature in an airtight container. Add in the mixer bowl the almond flour and icing sugar, mix for one minute and pass it through a sieve. In a mixer bowl, place the egg whites and a pinch of salt and beat until they snow. When properly firm add the sugar. Continue to beat the whites until they stand out from the edge of your container. Incorporate the meringue obtained to the powder and mix gently with a spatula. Finish by mixing faster and place them all in an icing bag. Lay out macaroons on a baking sheet lined with parchment paper, let it dry in the open 5 to 10 minutes and bake in the oven for 7 minutes then turn your trays for another 5 minutes.
Stir your goat cheese roll with a spatula, add the pepper and Maille mustard, chives and if necessary cream 35%. Next, add the sliced black olives black and mix well. You’ll need a thick cream consistency, so that they can poach with a pastry bag.
When fully cooled, spread the top of half the macarons with a fine layer of cream and cover it with another macaron.
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