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Savory Beet Macarons with Goat Cheese & Walnut Crunch

Savory Beet Macarons with Goat Cheese & Walnut Crunch Delight

Savory Beet Macarons with Goat Cheese & Walnut Crunch offer a unique blend of colors and flavors, making them perfect for any gathering.
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Prep Time 30 minutes
Cook Time 16 minutes
Resting Time 45 minutes
Total Time 1 hour 31 minutes
Servings: 12 macarons
Course: APPETIZERS
Cuisine: French
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shells
  • 1 cup Almond Flour No substitution recommended for macarons.
  • 1 cup Powdered Sugar Can substitute with coconut sugar for a different taste.
  • 2 tablespoons Beetroot Powder Avoid using fresh beet puree.
  • 3 large Egg Whites Age them for optimal results.
  • 1/4 cup Granulated Sugar Use superfine sugar for better incorporation.
  • 1/4 teaspoon Cream of Tartar Can substitute with lemon juice if needed.
  • 1/4 teaspoon Salt Use kosher salt for the best results.
For the Filling
  • 4 ounces Fresh Goat Cheese Can substitute with cream cheese for a milder flavor.
  • 2 ounces Cream Cheese May omit if using richer goat cheese.
  • 1 tablespoon Heavy Cream Dairy-free options can be used if desired.
  • to taste Black Pepper Season to taste for balanced flavor.
  • 1/2 cup Toasted Walnuts Feel free to substitute with any preferred nuts.

Equipment

  • mixing bowl
  • Spatula
  • piping bag
  • oven
  • Parchment Paper
  • Wire Rack

Method
 

How to Make Savory Beet Macarons
  1. Sift almond flour, powdered sugar, and beetroot powder together in a large bowl.
  2. In a clean bowl, beat aged egg whites with cream of tartar and salt until foamy.
  3. Gradually add granulated sugar and continue to whip until stiff peaks form.
  4. Gently fold the sifted dry ingredients into the meringue using a spatula.
  5. Pipe rounds onto parchment-lined trays and gently tap to release air bubbles.
  6. Allow the shells to rest until a skin forms on top, roughly 30-45 minutes.
  7. Preheat your oven to 150°C (300°F) and bake for 14-16 minutes until set.
  8. Once baked, carefully remove the shells and let them cool on a wire rack.
  9. In a separate bowl, whip together goat cheese, cream cheese, and heavy cream.
  10. Season with black pepper and salt, then mix in finely chopped walnuts.
  11. Pipe a generous amount of filling onto the flat side of one shell, then sandwich with another.
  12. Chill in the refrigerator for at least 30 minutes before serving.

Nutrition

Serving: 1macaronCalories: 100kcalCarbohydrates: 8gProtein: 3gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 15mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 5gVitamin A: 200IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Optional: Garnish with a sprinkle of crushed walnuts for that extra touch!

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