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Savory Beet Macarons Goat Cheese

Elevate your appetizer game with these unique savory macarons that combine earthy beets with creamy goat cheese.
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Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
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.