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Savory Beet Macarons

A delightful twist on the classic French confection, these macarons are infused with earthy beet flavor and creamy goat cheese, making them a unique treat.
Print Recipe
Prep Time 1 hour
Cook Time 16 minutes
Total Time 1 hour 16 minutes
Servings: 12 macarons
Course: Dessert, Snack
Cuisine: French, Modern
Calories: 120
Ingredients Method Notes

Ingredients
  

Macaron Shells
  • 100 g almond flour for that nutty goodness and light texture.
  • 100 g powdered sugar adding sweetness and smoothness to the shells.
  • 10 g beetroot powder or finely ground freeze-dried beet the star ingredient for a lovely hue and earthy flavor.
  • 75 g aged egg whites essential for perfect meringue.
  • 50 g granulated sugar used for sweetening the meringue to stabilize it.
  • 1 pinch cream of tartar helps achieve the perfect meringue consistency.
  • 1 pinch salt enhances the overall flavor.
Filling
  • 150 g fresh goat cheese brings a tangy creaminess to the filling.
  • 2 tbsp cream cheese adds richness and creaminess.
  • 1 tbsp heavy cream helps create a smooth texture for the filling.
  • 30 g toasted walnuts, finely chopped adds crunch and depth of flavor.

Method
 

Preparation
  1. Start by whisking together the almond flour, powdered sugar, and beet powder in a large bowl. Sift to ensure everything is clump-free and airy.
  2. In another bowl, whip aged egg whites with cream of tartar and a pinch of salt until foamy. Gradually sprinkle in the granulated sugar and keep whipping until stiff peaks form.
  3. Gently fold the dry ingredients into your meringue until the mixture flows lazily like lava. Be careful not to overmix.
  4. Pipe out 3 cm circles onto parchment-lined trays and tap the trays to release air bubbles. Let them rest until a dry skin forms on top, about 30-60 minutes.
Baking
  1. Preheat the oven to 150 degrees C (300 degrees F) and bake for 14-16 minutes, until a smooth, hard shell forms with feet.
  2. Let the shells cool completely before filling.
Filling & Assembly
  1. Whip goat cheese, cream cheese, and heavy cream until smooth and creamy. Season with salt and pepper, then fold in chopped walnuts.
  2. Pair macaron shells, pipe the filling onto one shell, and top with another shell. Chill for 30 minutes before serving.

Notes

Store macarons in an airtight container in the refrigerator for up to five days, or freeze layered with parchment paper. Experiment with flavored cheese or adjust spices in the filling for a unique flavor.