Carrot and Chabichou Macaroons

Ingredients:

• 200g grated carrots
• 150g Chabichou cheese, crumbled
• 2 eggs, lightly beaten
• 50g all-purpose flour
• Salt and pepper to taste
• 1-2 tablespoons olive oil

Instructions:

1. Preheat oven to 375F (190C).
2. In a large bowl, combine grated carrots, Chabichou cheese, eggs, flour, salt, and pepper. Mix until well combined.
3. Line a baking sheet with parchment paper. Using a spoon or a cookie scoop, make small balls of the mixture and place them on the baking sheet.
4. Press each ball gently to flatten it a little bit. Brush the top of each macaroon with olive oil.
5. Bake for 18-20 minutes or until golden brown.
6. Allow to cool for a few minutes before serving.

Verdict:

These carrot and Chabichou macaroons are a savory and unexpected twist on the classic French dessert. They combine the sweetness of carrots with the tanginess of Chabichou cheese for a flavor that’s both familiar and new. They make a great appetizer or side dish and are sure to impress your guests.

Serving Suggestions:

Serve warm or at room temperature with a dollop of sour cream or yogurt on top. They can also be served as a side dish to meat or fish. Try them with a glass of crisp white wine!