Description

These Savory Beet Macarons combine the vibrant color and subtle earthiness of beetroot with a smooth, tangy whipped goat cheese filling enhanced by a crunchy walnut texture. Perfect as an elegant appetizer or a sophisticated snack, these macarons offer a unique twist on the classic sweet treat. The recipe features delicate beet-flavored almond shells paired with a creamy, savory filling for an impressive, flavorful bite.

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

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Instructions

Sift Dry Ingredients: Sift almond flour, powdered sugar, and beet powder together into a large bowl to ensure a fine, lump-free texture.
Whip Egg Whites: Whip the aged egg whites with cream of tartar and salt until foamy. Gradually add granulated sugar while continuing to beat until stiff peaks are achieved, creating a stable meringue.
Fold Dry into Meringue: Gently fold the sifted dry ingredients into the meringue with a spatula until the mixture is smooth and flows like lava, being careful not to deflate the batter.
Pipe Macaron Rounds: Transfer the batter to a piping bag and pipe 3 cm diameter rounds onto parchment-lined baking trays. Tap the trays firmly on the countertop to release air bubbles.
Rest to Form Skin: Allow the piped macarons to rest at room temperature for 30 to 45 minutes until a firm skin forms on their surface to prevent cracking during baking.
Bake the Shells: Preheat the oven to 150°C (300°F). Bake macarons for 14 to 16 minutes until set. Let them cool completely on the trays to maintain their shape and texture.
Prepare Goat Cheese Filling: In a mixing bowl, whip together fresh goat cheese, cream cheese, and heavy cream until smooth and creamy. Season with salt and black pepper, then gently fold in the finely chopped toasted walnuts.
Assemble Macarons: Pipe a generous amount of the whipped goat cheese filling onto the flat side of one shell, and sandwich it carefully with another shell to form a macaron.
Chill Assembled Macarons: Place the filled macarons in the refrigerator for at least 30 minutes to set and marry the flavors before serving.

Notes

Aging egg whites overnight helps improve meringue stability and macaron texture.
Beetroot powder adds natural color and a subtle earthy taste; experiment with amount to suit preference.
Make sure to rest the piped shells thoroughly to avoid cracked macarons.
Walnuts can be toasted in a dry pan over medium heat until fragrant for enhanced flavor.
Chilling the assembled macarons ensures the filling sets and the shells soften slightly for the perfect bite.
Optional garnish with micro herbs or a light dusting of beet powder adds visual appeal.