Try These Savoury Macarons With Britannia The Laughing Cow Cream Cheese For A French-Inspired Snack

A delightful twist on the classic French macaron, these savoury cheese macarons showcase the rich, creamy goodness of Britannia The Laughing Cow Cream Cheese.

Britannia The Laughing Cow

Updated Jan 13, 2025, 10:20 PM IST

Over the last decade, macarons have become one of the most popular French desserts, but this recipe takes their delicate texture and turns them into a tasty, savoury snack. Unlike their sweet counterparts, these elegant bites are enhanced with a whisper of cracked black pepper in the shells, creating a sophisticated flavour profile that perfectly complements the velvety cheese filling. The Britannia The Laughing Cow Cream Cheese brings a luxuriously smooth texture and mild, buttery biscuits binding the elements together masterfully.

Each macaron offers a perfect textural contrast — a crisp exterior giving way to a slightly chewy centre, followed by the silky cheese filling. A light dusting of paprika adds both visual appeal and a gentle warmth to the finished morsels. These savoury macarons make splendid canapes for elegant evenings, afternoon teas, or any gathering where you wish to surprise and delight your guests with an innovative take on both French patisseries.

Savoury Cheese Macaron Recipe - Serves 8

Prep time: 45 mins, Cooking time: 20 mins, Assembly time: 15 mins

With delicate almond shells, tinged with a subtle golden hue, these savoury macarons are a unique creamy twist on the traditional macaron.

Ingredients

For the Macaron Shells:

Quantity	Ingredients
1/4 cup	Room temperature egg whites
1/8 tsp	Cream of tartar
2 tbsp	Sugar
As needed	Food colouring (optional)
3/4 cup	Maltose powder
2 tbsp	Cornstarch
1/2 cup	Almond flour
2 tbsp	Cheese powder
To taste	Salt and freshly cracked black pepper

For the Cheese Filling:

Quantity	Ingredients
1 tbsp	Unsalted butter
1 tbsp	All-purpose flour
1/2 cup	Whole milk
1 cup	Britannia The Laughing Cow Cream Cheese
1/4 tsp	Garlic powder
To taste	Salt and black pepper

Method

In a medium bowl, whisk the egg whites with the cream of tartar until foamy. Gradually add the sugar, half a tablespoon at a time, continuing to whisk until stiff peaks form. If desired, add yellow or orange gel food colouring to achieve a light cheesy hue.
In a separate bowl, sift together the maltose powder, cornstarch, almond flour, cheese powder, and salt. This mixture will help provide structure and flavour to the shells.
Gently fold the dry mixture into the whipped egg whites using a rubber spatula. Continue folding until the batter reaches the consistency of molten lava or smooth yoghurt. Transfer to a piping bag.
Pipe 1-inch circles, spaced 1 inch apart, onto a parchment-lined baking sheet. Tap the sheet on the counter a few times to remove any air bubbles. Allow the batter to rest for 30 minutes to an hour until the surface feels dry and does not stick to your finger. Preheat the oven to 135°C.
Once the shells are dry on top bake in the preheated oven for 20 minutes, or until they are firm and lightly golden. Let them cool completely on the baking sheet.
In a saucepan over medium heat, melt the butter. Stir in the flour and cook until it bubbles and turns slightly golden. Slowly add the milk, whisking constantly, until the sauce thickens and coats the back of a spoon. Remove from the heat and stir in the Britannia The Laughing Cow Cream Cheese, return the pan to low heat and whisk until the mixture is smooth. Add garlic powder, and season with salt and black pepper. Let the cheese filling cool completely, then refrigerate until ready to use.
Once the macaron shells are fully cooled, transfer the cheese filling into a piping bag. Pipe a generous amount of filling onto half of the shells, then sandwich them with the remaining shells.
Serve the savoury cheese macarons immediately, while the shells are still slightly crunchy. Enjoy the unique blend of cheese flavours in these fun and savoury macarons.

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