John Myers
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Alpine Macaroons
The perfect alpine macaroons recipe with a picture and simple step-by-step instructions.
Apple compote:
- 300 g Macaroni
- 4 medium sized Onions
- 70 g Butter
- 200 g Appenzeller cheese
- 1 a cup Sweet cream
- Milled pepper, salt
- 4 medium sized Apples
- 0,5 l Water
- 2 tbsp Lemon juice
- 2 small Cinnamon sticks
- 2 tsp Vanilla flavor
- 2 Pck. Vanilla sugar
- 2 tbsp Sugar
- 0,5 tube Taste of rum
- 1 glass Applesauce
- Peel the potatoes and cut into cubes. Cook together with the macaroni in 2 liters of salted water until soft. Drain, prepare.
- Grease a slightly larger casserole dish, have it ready. Grate cheese. Preheat the oven to 220 degrees.
- Peel the onions, cut in half and cut into fine strips. Layer the well-drained pasta and potatoes in layers with the grated cheese in the baking dish. Season with pepper and salt as needed. Spread the onions on top, evenly put the butter in flakes and pour the cream over everything.
- Bake in the oven until the surface is golden brown and the onions have taken on a light color. A slightly warm apple compote or applesauce is served with it.
Apple compote:
- Peel the apples and cut into bite-sized pieces. Immediately add to the water with the lemon juice, add sugar and cinnamon sticks and bring everything to a boil. Then simmer for about 5 minutes (apple pieces should still have a “bite”). Then pour off the stock, add the applesauce and flavor everything with vanilla sugar, vanilla aroma and rum aroma. Allow to cool slightly.
- This is a very simple, but extremely tasty dish from the Swiss mountains. Long searched for the recipe and finally found it. Also ideal for recycling leftovers.
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