There is something utterly enchanting about biting into Savory Beet Macarons with Goat Cheese and Walnut Filling Recipe—those delicate, vibrantly colored shells giving way to a luscious, tangy goat cheese cream studded with crunchy toasted walnuts. This recipe transforms the classic sweet macaron into a sophisticated savory treat that’s perfect for stunning appetizers, special gatherings, or simply indulging in a gourmet snack that’s as beautiful as it is delicious. The earthy sweetness of beetroot powder infuses the shells with a natural pink hue and subtle depth, while the creamy, nutty filling elevates every bite into a harmony of flavor and texture you’ll want to share again and again.
Ingredients You’ll Need
The magic of Savory Beet Macarons with Goat Cheese and Walnut Filling Recipe lies in its few, thoughtfully chosen ingredients that come together to create something truly special. Each item contributes to the texture, color, and taste, so gathering the freshest and best-quality ingredients is key.
- Almond flour: Provides the delicate nutty base essential for creating smooth, light macaron shells.
- Powdered sugar: Sweetens and helps achieve that signature crispy exterior.
- Beetroot powder: Adds vibrant color and an earthy undertone that makes these macarons uniquely savory.
- Aged egg whites: Whip into stiff peaks to give the shells their iconic airy structure.
- Granulated sugar: Stabilizes the meringue, ensuring a perfect shell texture.
- Cream of tartar and salt: Balance and enhance the meringue’s stability and flavor.
- Fresh goat cheese: Delivers tangy creaminess for the luscious filling.
- Cream cheese: Adds smoothness and richness to the filling.
- Heavy cream: Lightens the filling while allowing it to pipe easily.
- Salt and freshly ground black pepper: Highlights savory notes and balances the sweetness.
- Toasted walnuts: Provide crunch and a toasty depth to the creamy filling.
- Extra walnut crumbs, micro herbs, or beet powder: Perfect for garnish to elevate presentation and add bursts of flavor.
How to Make Savory Beet Macarons with Goat Cheese and Walnut Filling Recipe
Step 1: Prepare the Dry Ingredients
Begin by sifting together the almond flour, powdered sugar, and beetroot powder in a large mixing bowl. This step is vital because it ensures your macarons have a smooth, lump-free shell and distributes the beet powder evenly for that gorgeous pink tint.
Step 2: Whip the Egg Whites
In a separate clean bowl, whisk the aged egg whites with cream of tartar and a pinch of salt until foamy. Then gradually add granulated sugar while continuing to whisk the mixture until stiff peaks form. This meringue forms the airy backbone of your macaron shells.
Step 3: Fold Dry Ingredients into Meringue
Gently fold the sifted dry mix into the whipped egg whites using a spatula. Take your time here; you want to combine them thoroughly without deflating the meringue. The batter should be glossy and flow smoothly when lifted—this is the perfect macaronage consistency.
Step 4: Pipe the Shells
Transfer your batter into a piping bag fitted with a round tip and pipe 3 cm diameter rounds onto parchment paper-lined baking trays. Keep the sizes uniform for consistent baking and presentation.
Step 5: Rest the Macaron Shells
Allow the piped shells to rest at room temperature for 30 to 45 minutes until a delicate skin forms on top. This step is crucial because it prevents cracking and creates that sought-after smooth surface during baking.
Step 6: Bake the Shells
Preheat your oven to 150°C (302°F) and bake the shells for 14 to 16 minutes. Once baked, let them cool completely on the tray — patience here pays off with perfectly crisp yet chewy macarons.
Step 7: Prepare the Goat Cheese and Walnut Filling
While your shells cool, whip together fresh goat cheese, cream cheese, and heavy cream until the mixture is silky and smooth. Season it with salt and freshly ground black pepper to taste, then fold in the finely chopped toasted walnuts for that satisfying crunch.
Step 8: Assemble the Macarons
Once completely cooled, pipe the creamy goat cheese and walnut filling generously onto one shell and sandwich it with another. The balance of textures and flavors here is nothing short of delightful.
Step 9: Chill and Garnish
Pop your assembled macarons into the refrigerator for at least 30 minutes to allow the flavors to meld and the filling to firm up slightly. Just before serving, dust with micro herbs or a sprinkle of beet powder for an extra visual and flavor pop.
How to Serve Savory Beet Macarons with Goat Cheese and Walnut Filling Recipe
Garnishes
For a finishing touch, consider garnishing with finely chopped walnut crumbs for added texture or fresh micro herbs for a burst of green freshness against the vibrant beet color. These little details can make your presentation feel truly gourmet.
Side Dishes
Pair these macarons with a crisp, peppery arugula salad or a light citrus vinaigrette salad to complement their earthiness. A chilled glass of dry white wine or sparkling rosé lends a tasteful balance, perfect for entertaining guests.
Creative Ways to Present
Serve the macarons on a slate board or delicate porcelain plate for an elegant effect. Arrange them among edible flowers or alongside small bowls of extra toasted walnuts and micro herbs to create an appetizing spread that invites exploration and conversation.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers of these Savory Beet Macarons with Goat Cheese and Walnut Filling Recipe, keep them refrigerated in an airtight container. They will maintain their flavor and texture for up to two days, but be aware that the shells may soften slightly over time.
Freezing
You can freeze the assembled macarons by placing them in a single layer on a tray, freezing until solid, and then storing them in an airtight container or freezer bag. When ready to enjoy, thaw them in the refrigerator for a few hours to retain the best texture and flavor.
Reheating
It’s best to serve these macarons chilled, so reheating is not recommended. However, if you prefer a slightly softer shell, let them sit at room temperature for about 20 minutes before serving.
FAQs
Can I use fresh beet juice instead of beetroot powder?
Fresh beet juice can add moisture and may affect the macaron batter’s consistency, making it tricky to achieve those perfect crisp shells. Beetroot powder is preferred for its concentrated color and dryness, which keeps the batter balanced.
Is it necessary to age the egg whites?
Aging egg whites helps reduce moisture content and improves whipping volume and stability. If you’re short on time, fresh egg whites can work but might require a bit longer to whip to stiff peaks.
Can I substitute walnuts with another nut?
Absolutely! Pecans or toasted hazelnuts work wonderfully for the filling, offering similar crunch and flavor depth that pairs beautifully with goat cheese.
How do I get smooth, crack-free macaron shells?
Resting the piped shells until they form a skin before baking is crucial. Also, ensure proper folding of the batter and consistent oven temperature to avoid cracks or hollow shells.
Can this recipe be adapted for a vegan version?
While the macaron shells rely on egg whites, innovative vegan substitutes like aquafaba (chickpea water) can be experimented with. Vegan cheeses and nut-based fillings can replace the goat cheese, but results will vary.
Final Thoughts
I wholeheartedly encourage you to try this Savory Beet Macarons with Goat Cheese and Walnut Filling Recipe if you want to impress with a recipe that’s as visually stunning as it is irresistibly flavorful. Each bite brings a perfect balance of earthiness, tang, creaminess, and crunch that turns a classic sweet treat into a savory masterpiece. Whether for a sophisticated party or a special homemade snack, these macarons are sure to become a delightful favorite in your cooking repertoire.
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Savory Beet Macarons with Goat Cheese and Walnut Filling Recipe
- Prep Time: 1 hour
- Cook Time: 16 minutes
- Total Time: 1 hour 16 minutes
- Yield: 20 macarons
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
These savory beet macarons feature vibrant pink shells made with beetroot powder and almond flour, paired with a creamy goat cheese and walnut filling. Ideal as an elegant appetizer or a sophisticated snack, these delicate French-inspired treats combine earthy sweetness with tangy cheese for a unique flavor experience.
Ingredients
For the Macaron Shells
- 100 g finely ground almond flour
- 100 g powdered sugar
- 10 g beetroot powder or finely ground freeze-dried beet
- 75 g aged egg whites
- 50 g granulated sugar
- Pinch of cream of tartar
- Pinch of salt
For the Goat Cheese Filling
- 150 g fresh goat cheese
- 2 tablespoons cream cheese
- 1 tablespoon heavy cream (or more as needed)
- Salt, to taste
- Freshly ground black pepper, to taste
- 30 g toasted walnuts, finely chopped
For Garnish
- Extra walnut crumbs, for garnish
- Micro herbs or beet powder (optional for dusting)
Instructions
- Sift Dry Ingredients: Begin by sifting the almond flour, powdered sugar, and beetroot powder together in a large mixing bowl to ensure the mixture is light and free of lumps.
- Whisk Egg Whites: In a separate bowl, whisk the aged egg whites with a pinch of cream of tartar and salt until they become foamy. Gradually add the granulated sugar while continuing to whisk until stiff, glossy peaks form.
- Fold Dry into Wet: Carefully fold the sifted dry ingredients into the whipped egg whites, making sure to maintain the airiness of the meringue.
- Pipe Shells: Transfer the batter to a piping bag and pipe 3 cm diameter rounds onto parchment-lined baking trays, spacing them evenly.
- Rest Shells: Allow the piped macarons to rest at room temperature for 30 to 45 minutes, until a skin forms on the surface to prevent cracking during baking.
- Bake Shells: Preheat the oven to 150°C (302°F). Bake the shells for 14 to 16 minutes. Once baked, let them cool completely on the trays before removing.
- Prepare Filling: Whip together the goat cheese, cream cheese, and heavy cream until smooth and creamy. Season with salt and freshly ground black pepper, then fold in the finely chopped toasted walnuts.
- Assemble Macarons: Pipe or spoon the creamy filling onto one shell and sandwich it with another matching shell to create a pair.
- Chill and Garnish: Refrigerate the assembled macarons for at least 30 minutes before serving. Just before serving, dust with micro herbs or beet powder and garnish with extra walnut crumbs if desired.
Notes
- Aged egg whites improve meringue stability; let them sit covered in the fridge for 24-48 hours.
- Beetroot powder adds natural color and subtle earthiness—freeze-dried beetroot can be ground finely as a substitute.
- Maturing the piped batter before baking is key to achieving smooth shells with feet.
- Adjust heavy cream quantity in the filling for desired consistency.
- Store assembled macarons refrigerated and consume within 2 days for best freshness.
