Amande Rouge

For me it was love at first sight, this foam cookie with an overdose on it
almonds. The color red speaks for itself. Macarons usually have a
filling of ganache that is sandwiched between two meringues with a base of
almond. Here I opted for a savory filling, which makes the macaron suitable
is as an appetizer, but can also be served as friandise. Although my
yellow ocher curry-mango version (pictured at the beginning of this book) as a signature dish
is better known, I have chosen here because of the color scheme for the beta variant'. At Amande Rouge, the beet enters into an interesting connection with the époisses. The sweet of the
kroot and the powerful, ripe cheese play each other and reach a climax in the mouth.
We first served the Amande Rouge in La Caserne Blanche by Jan des Bouvrie
as a bouchée apéritif. The theme of that evening was love, up to everyone's taste
cook. After all, man's love still goes through the stomach.