If you are looking to surprise your taste buds with something truly unique and elegant, the Savory Beet Macarons with Goat Cheese & Walnut Crunch Recipe is a delightful choice. These vibrant pink macarons offer a beautiful balance of earthy beet flavor folded into the delicate almond shell, paired wonderfully with a creamy goat cheese filling and the satisfying crunch of toasted walnuts. It’s a sophisticated treat that’s as stunning to look at as it is to eat, perfect for impressing guests or elevating any appetizer spread.
Ingredients You’ll Need
This recipe keeps things wonderfully straightforward with a handful of ingredients that are all easy to find yet essential in building those multiple layers of flavor and texture. Each element plays its part, from the smooth almond flour that gives the shells their structure, to the beet powder that brings vibrant color and an earthy note, right through to the rich goat cheese that makes the filling irresistible.
- Almond flour: Provides the classic nutty base for macaron shells, ensuring the perfect chewiness.
- Powdered sugar: Sweetens and lightens the shell mixture for a tender crumb.
- Beetroot powder: Adds natural, gorgeous color and a subtle sweet-earthy tone.
- Aged egg whites: Create the meringue foundation to make the shells light and airy.
- Granulated sugar: Stabilizes the egg whites and adds a gentle sweetness.
- Cream of tartar: Helps achieve stiff peaks and stabilizes the meringue during whipping.
- Salt: Enhances all the flavors and balances sweetness.
- Fresh goat cheese: The lush, tangy filling that complements the beet’s sweetness perfectly.
- Cream cheese: Adds creaminess and smooth texture to the filling.
- Heavy cream: Makes the filling luscious and spreadable.
- Salt and black pepper: Seasonings that elevate the goat cheese’s flavor without overpowering.
- Toasted walnuts: Provide a delightful crunch and a warm nutty contrast in both the filling and the garnish.
- Micro herbs or beet powder (optional): For an elegant finishing touch that enhances presentation.
How to Make Savory Beet Macarons with Goat Cheese & Walnut Crunch Recipe
Step 1: Prepare the Dry Ingredients
Start by sifting together almond flour, powdered sugar, and beetroot powder into a spacious bowl. This step is crucial to ensure the ingredients are lump-free, light, and perfectly combined. The beet powder not only adds that stunning pink hue but subtly infuses the shell with its characteristic earthy flavor.
Step 2: Whip the Egg Whites
In a clean mixing bowl, whip the egg whites along with a pinch of cream of tartar and salt until they become foamy. Gradually add the granulated sugar while continuing to beat until stiff, glossy peaks form. This glossy meringue is the backbone of the macaron shells, lending them that iconic lightness and delicate crunch.
Step 3: Fold in the Dry Ingredients
Gently fold the sifted dry ingredients into the meringue in stages, taking care not to deflate the mixture. The aim is to reach a smooth, lava-like batter that will pipe beautifully and bake into shells with a smooth surface and lovely “feet” along the edges.
Step 4: Pipe the Macarons
Transfer the batter into a piping bag fitted with a round tip and pipe 3 cm diameter rounds onto parchment-lined baking trays. Once piped, tap the trays firmly against your workspace to release any trapped air bubbles that could cause imperfections during baking.
Step 5: Form the Macaron Skins
Allow the piped rounds to rest at room temperature for 30 to 45 minutes, or until a firm skin forms on the surface. This step is essential to achieve the perfect texture, as it allows the shells to rise without cracking in the oven.
Step 6: Bake to Perfection
Preheat your oven to 150°C (300°F). Bake the shells for 14 to 16 minutes, watching carefully to ensure they develop their characteristic feet without browning. Once baked, cool the shells completely before assembling to avoid melting the filling.
Step 7: Make the Whipped Goat Cheese Filling
While the shells cool, whip together fresh goat cheese, cream cheese, and heavy cream until smooth and fluffy. Season with salt and black pepper to taste, then fold in the finely chopped toasted walnuts. This filling offers a delightful balance between creamy, tangy, and crunchy that perfectly complements the beet shells.
Step 8: Assemble the Macarons
Pipe or spoon a generous dollop of filling onto one macaron shell, then sandwich it with another gently pressing the two halves together. This step allows you to customize the amount of filling to suit your taste while ensuring every bite is rich and satisfying.
Step 9: Chill Before Serving
Place the assembled macarons in the refrigerator for at least 30 minutes. Chilling helps the flavors meld together and firms up the filling, resulting in the perfect texture and taste experience when served.
How to Serve Savory Beet Macarons with Goat Cheese & Walnut Crunch Recipe
Garnishes
Sprinkle extra walnut crumbs on top for a gorgeous textural contrast and sprinkle a little beet powder or scatter micro herbs for a pop of color and freshness. These finishing touches not only make the macarons visually stunning but introduce layers of flavor that elevate every bite.
Side Dishes
These savory beet macarons pair wonderfully with light, crisp salads or as part of a sophisticated cheese board. Their bright notes and creamy richness balance beautifully with fresh greens tossed in a tangy vinaigrette or alongside fresh fruit slices and charcuterie for a well-rounded appetizer experience.
Creative Ways to Present
Consider plating these macarons on a slate board with edible flowers or fresh beet leaves for a dramatic presentation. You could also alternate savory beet macarons with sweet ones at a party buffet for an unexpected and delightful variety that keeps everyone intrigued and delighted.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the macarons in an airtight container in the refrigerator. They will keep well for up to three days, allowing the flavors to deepen. Just make sure to bring them to room temperature before serving for the best texture and taste.
Freezing
For longer storage, you can freeze unfilled macaron shells in an airtight container for up to one month. When ready to enjoy, let them thaw at room temperature before filling. Keep assembled macarons refrigerated and consume within a day for optimal quality.
Reheating
It’s best to enjoy these macarons chilled or at room temperature; reheating is not recommended as it can alter the texture of the delicate shells and creamy filling. Simply remove them from the fridge about 15 minutes before serving to soften the filling slightly.
FAQs
Can I substitute fresh beet juice for beet powder in the shell?
While fresh beet juice adds vibrant color and flavor, it also introduces moisture that can affect the macaron’s delicate shell structure. Beet powder or freeze-dried beets ground into powder are preferred for maintaining the perfect texture.
What if I don’t have cream of tartar?
Cream of tartar helps stabilize egg whites, but if you don’t have any, you can use a few drops of lemon juice or white vinegar as a substitute. Both will help achieve stiff peaks during meringue preparation.
Can I make the filling dairy-free?
Absolutely! You can replace goat cheese and cream cheese with dairy-free cream cheese alternatives or use a nut-based cheese spread for a similar tangy, creamy profile.
How long do these macarons stay fresh?
When stored properly in an airtight container in the refrigerator, the Savory Beet Macarons with Goat Cheese & Walnut Crunch Recipe will stay fresh and delicious for up to three days.
Is it necessary to age the egg whites for this recipe?
Aged egg whites whip better and produce a more stable meringue. Leaving egg whites uncovered in the fridge for 24-48 hours improves their whipping capability, but if short on time, freshly separated whites can work with careful whipping.
Final Thoughts
There is something truly magical about the Savory Beet Macarons with Goat Cheese & Walnut Crunch Recipe that brings a burst of color, texture, and complex flavor to any gathering. Whether you’re an experienced baker or an adventurous foodie, this recipe invites you to create little edible works of art that delight the eye and the palate alike. Give it a try—you’ll soon find these gems becoming a treasured favorite worth sharing again and again.
Print
Savory Beet Macarons with Goat Cheese & Walnut Crunch Recipe
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 20 macarons (~20 filled macarons)
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
These Savory Beet Macarons combine the delicate, crisp texture of classic French macarons with an earthy beet flavor and a creamy goat cheese filling. Finished with a crunchy walnut garnish, these elegant bite-sized treats are perfect for sophisticated appetizers or unique party snacks.
Ingredients
For the Savory Beet Macaron Shells
- 100 g almond flour
- 100 g powdered sugar
- 10 g beetroot powder (or freeze-dried beet, ground)
- 75 g aged egg whites
- 50 g granulated sugar
- Pinch of cream of tartar
- Pinch of salt
For the Whipped Goat Cheese Filling
- 150 g fresh goat cheese
- 2 tbsp cream cheese
- 1 tbsp heavy cream (adjust as needed)
- Salt and black pepper, to taste
- 30 g toasted walnuts, finely chopped
To Finish
- Extra walnut crumbs, for garnish
- Micro herbs or beet powder, optional for dusting
Instructions
- Prepare Dry Ingredients: Sift almond flour, powdered sugar, and beet powder into a large bowl to ensure a light, lump-free mixture for the macaron shells.
- Whip Egg Whites: In a separate bowl, whip the aged egg whites with cream of tartar and salt until foamy. Gradually add granulated sugar while beating until stiff peaks form, creating a stable meringue.
- Fold Wet and Dry Ingredients: Gently fold the dry ingredient mixture into the meringue until the batter reaches a smooth, lava-like consistency.
- Pipe Macaron Shells: Pipe 3 cm rounds of batter onto parchment-lined baking trays. Tap the trays firmly to release any trapped air bubbles for smooth shells.
- Rest the Shells: Allow the piped shells to rest at room temperature for 30–45 minutes, letting a skin form on the surface to ensure proper rise and texture when baked.
- Bake Shells: Preheat the oven to 150°C (300°F). Bake the macarons for 14–16 minutes until firm. Remove from oven and cool completely on the trays.
- Prepare Goat Cheese Filling: Whip together the fresh goat cheese, cream cheese, and heavy cream until smooth and creamy. Season with salt and black pepper to taste, then fold in the finely chopped toasted walnuts.
- Assemble Macarons: Pipe the whipped goat cheese filling onto one macaron shell, then sandwich with another shell to form pairs.
- Chill and Serve: Chill the assembled macarons in the refrigerator for 30 minutes to set the filling. Garnish with extra walnut crumbs and micro herbs or a light dusting of beet powder before serving.
Notes
- Use aged egg whites (left in the fridge for at least 24 hours) for better meringue stability.
- Beet powder can be substituted with freeze-dried beets ground to a fine powder if beet powder is unavailable.
- Adjust the heavy cream quantity in the filling to achieve desired consistency.
- Allow the macaron shells to form a skin before baking to prevent cracking and encourage even rising.
- Store assembled macarons in an airtight container in the refrigerator and consume within 2 days for best freshness.
- Let macarons come to room temperature before serving for optimal flavor and texture.
