In France, cheese is typically eaten at the end of the meal, and many restaurants even serve it as a dessert. So it's not shocking that when developing a cheese and vegetable (shallots and chives) dish, Fromagerie Foucher's Hugues Foucher would look to the ever-popular macaron for inspiration.
Not to be confused with the sweet almond-paste cookie sold at trendy tea rooms and boutiques, like Ladurée and Pierre Hermé, Macaron de Chèvre does not contain eggs, flour, or sugar; it's certainly not a goat-cheese-flavored macaron. Instead, inspired by the biscuit's flavor arrangement and size, Macaron de Chèvre has a delicate layer of either shallots (see picture) or chives sandwiched between light fresh and creamy goat cheese. Foucher tells us that he uses the same type of mold as the one for making macarons. Indeed, his cheese concoction is like an inverted macaron, since the luscious creaminess is on the outside and the firm texture of shallots is in the middle.
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