Salted macaroons with almonds and melted cheese
4 egg whites
45 g parmesan
1-2 pinches of salt
90 g ground almonds
1 teaspoon brown sugar
12 melted cheeses, e.g. Laughing Cow
2-3 teaspoons of shallot jam (or any fruit jam)
Whisk the egg whites (which are at room temperature) with a pinch of salt until stiff peaks. Towards the end, add the sugar.
In a bowl, sift the powdered almonds and Parmesan. Keep the larger particles for another use. Gradually integrate the fine particles into the egg whites. Stir from bottom to top with a wooden or silicone spatula until you have a smooth mixture of medium thickness.
Shape round cookies using a piping pastry bag on a sheet of parchment paper. Bake in a preheated oven at 160°C for about 12-15 minutes. However, keep an eye on as early as the eighth minute, as they can overcook quickly. Let cool on a bamboo mat or on a wire rack.
Combine all the small cheeses in a bowl. Cream with a wooden spoon, then add the shallot jam. Just before serving, pair the almond macaroons two by two with this cream. They would be an ideal accompaniment for the aperitif.