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Savory Beet Macarons with Goat Cheese

Savory Beet Macarons with Goat Cheese: A Flavorful Twist

Savory Beet Macarons with Goat Cheese combine earthy beet flavors with creamy goat cheese for a stunning appetizer.
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Prep Time 45 minutes
Cook Time 16 minutes
Resting Time 45 minutes
Total Time 1 hour 46 minutes
Servings: 12 macarons
Course: Appetizers
Cuisine: French
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Macaron Shells
  • 100 g Almond Flour Can substitute with hazelnut flour.
  • 100 g Powdered Sugar For smooth texture.
  • 1 tbsp Beetroot Powder Avoid fresh beet puree.
  • 100 g Aged Egg Whites Use for better volume.
  • 100 g Granulated Sugar Stabilizes meringue.
  • 1 pinch Cream of Tartar Stabilizes egg whites.
  • 1 pinch Salt Enhances flavor.
Filling
  • 100 g Fresh Goat Cheese
  • 50 g Cream Cheese Can substitute with mascarpone.
  • 30 ml Heavy Cream Adjusts consistency.
  • 50 g Toasted Walnuts Can use pecans or almonds.
  • Extra Walnut Crumbs Optional garnish.
Garnishes
  • Micro Herbs For a touch of freshness.
  • Beet Powder For visual appeal.

Equipment

  • Mixing bowl
  • piping bag
  • Baking tray
  • Oven

Method
 

Prepare Shells
  1. Sift together 100g of almond flour, 100g of powdered sugar, and 1 tablespoon of beetroot powder in a bowl.
  2. Set aside while whipping the egg whites.
Make Meringue
  1. In a mixing bowl, whip 100g of aged egg whites with a pinch of cream of tartar and salt until frothy.
  2. Gradually add 100g of granulated sugar and whip until stiff peaks form.
Combine Mixtures
  1. Gently fold the dry ingredients into the meringue until smooth and well combined.
Pipe Shells
  1. Pipe 3 cm rounds of the batter on a baking tray lined with parchment paper.
  2. Tap the tray to release air bubbles.
Rest
  1. Allow shells to rest for 30 to 45 minutes until dry skin forms.
Bake
  1. Bake in a preheated oven at 150°C (300°F) for 14–16 minutes.
  2. Cool completely before removing from the tray.
Prepare Filling
  1. Whip together 100g of goat cheese, 50g of cream cheese, and 30ml of heavy cream until smooth.
  2. Fold in 50g of finely chopped toasted walnuts.
Assemble Macarons
  1. Pipe filling onto one macaron shell and top with another shell.
Chill
  1. Refrigerate assembled macarons for at least 30 minutes before serving.

Nutrition

Serving: 1macaronCalories: 120kcalCarbohydrates: 10gProtein: 3gFat: 8gSaturated Fat: 4gMonounsaturated Fat: 4gCholesterol: 25mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 3gVitamin A: 100IUCalcium: 50mgIron: 0.5mg

Notes

These savory beet macarons are versatile and can be made ahead. Unfilled shells can be frozen for up to a month.

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