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
Scale
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.
