fbpx Macaroon recipe, Tomme cheese and dried meat

Macaroon recipe, Tomme cheese and dried meat

Macaroon, Tomme cheese and dried meat
Preparation time
46 min
Cooking time
14 min

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.


The macaroon:

  • 250g of ground almonds
  • 250g of icing sugar
  • 6 egg whites 
  • 250g of caster sugar
  • 75ml of water
  • 2 tbsp. of Mondeuse wine


The garnish:

  • 1 slice of dried meat
  • 1 slice of Tomme cheese
  • Rocket and vinaigrette


The macaroon: 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 14 minutes. Leave to cool before lifting off the tray.


The macaroon filling: 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.

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