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Savory Beet Macarons with Goat Cheese and Walnut Crunch

A delightful twist on the classic French macaron, featuring vibrant beetroot, creamy goat cheese, and a satisfying walnut crunch.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 12 pieces
Course: Appetizer, Snack
Cuisine: French
Calories: 80
Ingredients Method Notes

Ingredients
  

Macaron Shells Ingredients
  • 100 g almond flour (for a nutty flavor)
  • 100 g powdered sugar (to add sweetness)
  • 10 g beetroot powder or finely ground freeze-dried beet (for natural coloring)
  • 75 g egg whites, aged overnight (ensuring perfect meringue)
  • 50 g granulated sugar (for stability)
  • 1 pinch cream of tartar (to enhance meringue)
  • 1 pinch salt (to balance flavors)
Filling Ingredients
  • 150 g fresh goat cheese (for a creamy filling)
  • 2 tbsp cream cheese (to enrich the filling)
  • 1 tbsp heavy cream (for a luscious texture)
  • Salt and black pepper, to taste (for seasoning)
  • 30 g toasted walnuts, finely chopped (adding crunch)
Garnishing Ingredients
  • Extra walnut crumbs (for presentation)
  • Micro herbs or beet powder dusting (optional, for a fancy touch)

Method
 

Preparation
  1. In a large bowl, combine the almond flour, powdered sugar, and beet powder. Sift the mixture thoroughly to ensure a smooth texture.
  2. In a second bowl, beat the aged egg whites with cream of tartar and salt until foamy.
  3. Gradually add the granulated sugar, continuing to whip until stiff peaks form, creating a glossy meringue.
  4. Carefully fold the dry ingredients into the meringue, mixing until just combined but maintaining the airiness of the batter.
  5. Pipe 3 cm rounds onto parchment-lined trays using a piping bag for precision. Allow them to rest for 30 to 45 minutes, letting the tops dry out slightly.
Baking
  1. Preheat your oven to 150 degrees C (300 degrees F) and bake the macarons for 14 to 16 minutes or until they lift easily off the parchment.
  2. Once baked, allow the macarons to cool completely before filling them.
Filling Preparation
  1. For the filling, whip together the goat cheese, cream cheese, and heavy cream until smooth.
  2. Season the mixture with salt and black pepper, then fold in the chopped walnuts.
Assembly
  1. Pair the macaron shells by piping the filling onto one shell and gently topping it with another.
  2. For best flavor, chill the assembled macarons in the refrigerator for 30 minutes before serving.

Notes

To elevate your macaron-making skills, ensure your egg whites are aged overnight and sift your dry ingredients multiple times for a smoother batter. Experiment with fillings and don’t rush the resting period.