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
Scale
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.
