Savory Beet Macarons Goat Cheese

Savory Beet Macarons Goat Cheese

Elevate your appetizer game with Savory Beet Macarons Goat Cheese, a unique twist on the traditional sweet French treat. These delightful bites combine the earthy sweetness of beets with the creamy richness of goat cheese, resulting in a sophisticated blend of flavors that will impress your guests. Perfect for any gathering, these colorful macarons are not only beautiful but also packed with delicious, savory goodness.

Why Make This Savory Beet Macarons Goat Cheese

There are plenty of reasons to whip up a batch of these savory macarons. First and foremost, they offer a stunning visual appeal with their vibrant beet red hue, making them an eye-catching addition to any platter. The combination of goat cheese, cream cheese, and toasted walnuts creates a rich and creamy filling that perfectly contrasts the delicate, slightly crispy macaron shells. These bites are versatile, suitable for cocktail parties, weddings, or even a simple afternoon tea. Plus, using beetroot adds a hint of nutrition to your snack—beets are packed with vitamins and antioxidants!

How to Make Savory Beet Macarons Goat Cheese

Creating these savory macarons might seem daunting, but with careful attention to detail and a bit of practice, you’ll be a pro in no time. Start by refining your macaron-making technique—sifting the dry ingredients and achieving the right consistency for your meringue is crucial. Remember to take your time when piping the shells, and don’t skip the resting period before baking—this helps develop that signature macaron “skin” that makes them unique.

Ingredients:

• 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
• 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
• Extra walnut crumbs, for garnish
• Micro herbs or beet powder, optional for dusting

Directions:

1. Sift almond flour, powdered sugar, and beetroot powder together into a large mixing bowl to remove any lumps.
2. In a separate bowl, whisk egg whites with cream of tartar and salt until foamy. Gradually add granulated sugar while whisking until stiff peaks form.
3. Gently fold the sifted dry mixture into the meringue until the batter flows smoothly in thick ribbons.
4. Transfer the batter into a piping bag and pipe 3 cm diameter rounds onto parchment-lined trays. Tap the trays to release any air bubbles.
5. Allow piped shells to rest for 30 to 45 minutes until a skin forms.
6. Preheat oven to 150°C (300°F) and bake for 14 to 16 minutes until set. Allow them to cool completely.
7. In a mixing bowl, whip together goat cheese, cream cheese, and heavy cream until smooth. Season with salt and pepper, then fold in the toasted walnuts.
8. Pipe the filling onto one macaron shell and press a second shell on top to create a sandwich.
9. Refrigerate for 30 minutes to allow the flavors to meld. Dust with micro herbs or beet powder and garnish with walnut crumbs if desired.

Nutritional Information

Per serving (based on 10 servings):

• Calories: 135
• Total Fat: 10 g
• Saturated Fat: 3 g
• Cholesterol: 40 mg
• Sodium: 50 mg
• Total Carbohydrates: 9 g
• Dietary Fiber: 1 g
• Sugars: 4 g
• Protein: 3 g

How to Serve Savory Beet Macarons Goat Cheese

These Savory Beet Macarons Goat Cheese are best served as finger food at a party or as a sophisticated appetizer. Pair them with a sparkling wine or a light salad to balance the richness of the goat cheese. For a stunning presentation, arrange them on a platter with edible flowers or microgreens to highlight their beautiful color.

How to Store Savory Beet Macarons Goat Cheese

Store any leftover macarons in an airtight container in the refrigerator for up to 3 days. To maintain their texture, it’s best to layer them between sheets of parchment paper. Allow them to come to room temperature before serving to enjoy their full flavor and delicate texture.

Expert Tips for Perfect Savory Beet Macarons Goat Cheese

1. Aged Egg Whites: Use egg whites that have been aged for a day or two in the refrigerator to achieve a more stable meringue.
2. Humidity Matters: Avoid making macarons on a humid day as it can affect the drying process and overall success of the shells.
3. Test for Doneness: Tap the tops of the macarons gently; if they feel set and do not stick to your finger, they are ready to come out of the oven.

Delicious Variations

1. Herbed Cheese Filling: Swap out the goat cheese for infused cream cheese with fresh herbs for a more intense flavor.
2. Nut-Free Option: Use sunflower seed flour in place of almond flour for a nut-free alternative.
3. Spicy Kick: Add a hint of chopped jalapeños or a dash of hot sauce to the filling for a spicy version.

Frequently Asked Questions

• Can I use fresh beet juice instead of beetroot powder?
  Yes, you can use fresh beet juice, but it may change the consistency of the batter. Reduce the amount of liquid in your filling to accommodate.

• What can I use instead of goat cheese?
  If you’re not a fan of goat cheese, cream cheese or ricotta can be used for a milder flavor. Just be sure to adjust the seasoning to your taste.

• Why are my macaron shells cracking?
  Cracking can happen if the batter is overmixed or the oven temperature is too high. Make sure to follow the instructions carefully for a smooth batter and proper baking temperature.

Conclusion

Savory Beet Macarons Goat Cheese are a delightful addition to your culinary repertoire. They offer a unique blend of flavors and a stunning appearance that will surely impress your guests. Perfect for any occasion, these macarons are an opportunity to show off your cooking skills while providing a tasty treat. So, gather your ingredients and get ready to create something magical—you won’t be disappointed! Happy cooking!

Savory Beet Macarons Goat Cheese

Elevate your appetizer game with these unique savory macarons that combine earthy beets with creamy goat cheese.

Print Recipe Pin Recipe

Prep Time 1 hour hr 15 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 10 servings

Course: Appetizer, Snack

Cuisine: French

Calories: 135

Ingredients Method Notes

Ingredients

  

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 Use egg whites that have been aged for a day or two.
• 50 g granulated sugar
• 1 pinch cream of tartar
• 1 pinch salt

Filling

• 150 g fresh goat cheese
• 2 tablespoons cream cheese
• 1 tablespoon heavy cream Adjust as needed for consistency.
• 1 pinch salt To taste.
• 1 pinch freshly ground black pepper To taste.
• 30 g toasted walnuts, finely chopped
• Extra none walnut crumbs For garnish.
• Optional none micro herbs or beet powder For dusting.

Method

 

Preparation of Macaron Shells

1. Sift almond flour, powdered sugar, and beetroot powder together into a large mixing bowl to remove any lumps.
2. In a separate bowl, whisk egg whites with cream of tartar and salt until foamy. Gradually add granulated sugar while whisking until stiff peaks form.
3. Gently fold the sifted dry mixture into the meringue until the batter flows smoothly in thick ribbons.
4. Transfer the batter into a piping bag and pipe 3 cm diameter rounds onto parchment-lined trays. Tap the trays to release any air bubbles.
5. Allow piped shells to rest for 30 to 45 minutes until a skin forms.
6. Preheat oven to 150°C (300°F) and bake for 14 to 16 minutes until set. Allow them to cool completely.

Preparation of Filling

1. In a mixing bowl, whip together goat cheese, cream cheese, and heavy cream until smooth.
2. Season with salt and pepper, then fold in the toasted walnuts.

Assembling the Macarons

1. Pipe the filling onto one macaron shell and press a second shell on top to create a sandwich.
2. Refrigerate for 30 minutes to allow the flavors to meld. Dust with micro herbs or beet powder and garnish with walnut crumbs if desired.

Notes

Store any leftover macarons in an airtight container in the refrigerator for up to 3 days. It’s best to layer them between sheets of parchment paper and allow them to come to room temperature before serving.