If you’ve ever thought macarons were only for sweet treats, prepare to be delightfully surprised. The Savory Beet Macarons with Goat Cheese and Walnut Filling Recipe takes this classic French delicacy in a bold new direction by infusing vibrant beetroot powder into the shells, creating a stunning rosy hue and subtle earthiness. Paired with a rich, creamy goat cheese and walnut filling, these macarons are an unforgettable flavor experience that balances natural sweetness, tang, and crunch in every bite. Whether as an elegant appetizer or a standout snack at your next gathering, these savory delights are sure to impress anyone you share them with.
Ingredients You’ll Need
What makes this Savory Beet Macarons with Goat Cheese and Walnut Filling Recipe so special is the thoughtful simplicity of its ingredients. Each component adds a distinctive element—from the almond flour’s tender texture to the beetroot powder’s natural color and earthy taste, not to mention the luscious creaminess and crunch provided by the goat cheese and walnuts.
- 100 g finely ground almond flour: The base for perfectly smooth and delicate macaron shells.
- 100 g powdered sugar: Adds just a hint of sweetness and helps create the shell’s tender crumb.
- 10 g beetroot powder or finely ground freeze-dried beet: Provides natural coloring and a subtle, savory earthiness.
- 75 g aged egg whites: Whisked to airy peaks, these give the macarons their characteristic light and chewy texture.
- 50 g granulated sugar: Stabilizes the meringue and adds balance without overwhelming sweetness.
- Pinch of cream of tartar: Helps strengthen the egg whites for a perfect meringue.
- Pinch of salt: Enhances the flavors and balances the sweetness.
- 150 g fresh goat cheese: The star of the filling, delivering a tangy creaminess.
- 2 tablespoons cream cheese: Adds smoothness and mild richness to the filling.
- 1 tablespoon heavy cream (or more as needed): Ensures the filling is silky and spreadable.
- Salt, to taste: Finishing touch to brighten the filling’s flavor.
- Freshly ground black pepper, to taste: Adds a hint of warmth and depth.
- 30 g toasted walnuts, finely chopped: For delightful crunch and earthy nuttiness inside the filling.
- Extra walnut crumbs, for garnish: Adds texture contrast and visual appeal.
- Micro herbs or beet powder (optional for dusting): For a pretty finishing touch.
How to Make Savory Beet Macarons with Goat Cheese and Walnut Filling Recipe
Step 1: Sift and Prepare Dry Ingredients
Start by combining the finely ground almond flour, powdered sugar, and beetroot powder in a large bowl. Sifting these together is essential—it ensures a very fine, lump-free mixture that will give your macaron shells their delicate and consistent texture, while the beetroot powder lends its beautiful pink hue and subtle earth tone.
Step 2: Whip the Egg Whites
Next, in a clean bowl, whisk your aged egg whites with cream of tartar and a pinch of salt until just foamy. Slowly drizzle in the granulated sugar while whisking continuously. Your goal here is to develop stiff, glossy peaks—this meringue forms the backbone of your macarons, providing lift and the perfect chewy-crisp texture.
Step 3: Fold Dry Ingredients Into Meringue
Gently fold the sifted dry mixture into the whipped egg whites. This step requires a light touch—fold just enough to achieve a smooth batter that flows slowly off your spatula. Overmixing can deflate the meringue, and undermixing won’t give the right consistency for piping, so find the balance.
Step 4: Pipe the Macaron Shells
Transfer your batter into a piping bag fitted with a round tip and pipe neat 3 cm diameter circles onto parchment-lined trays. Keeping them uniform in size helps ensure even baking and a polished final look.
Step 5: Rest to Form Skins
Allow your piped shells to rest at room temperature for 30 to 45 minutes. This resting period is crucial as it forms a delicate skin on the surface, which helps your macarons achieve that classic smooth top and prevents cracks when baking.
Step 6: Bake Until Perfect
Preheat your oven to 150°C (302°F) and bake the shells for 14 to 16 minutes. Once done, let them cool completely—this helps the shells finish setting and makes them easier to handle.
Step 7: Make the Filling
While the shells cool, whip together fresh goat cheese, cream cheese, and heavy cream until smooth and spreadable. Season with salt and freshly ground black pepper, then fold in finely chopped toasted walnuts for subtle crunch and depth.
Step 8: Assemble Your Macarons
Pipe or spoon a generous dollop of the goat cheese and walnut filling onto one shell, then gently press another shell on top to create a neat sandwich. The contrast between the tender, crisp shells and creamy, tangy filling makes these macarons truly unforgettable.
Step 9: Chill and Garnish
Refrigerate the assembled macarons for at least 30 minutes before serving. This resting time allows the flavors to marry beautifully. Just before serving, dust with micro herbs or a sprinkle of beet powder and walnut crumbs for an elegant finish.
How to Serve Savory Beet Macarons with Goat Cheese and Walnut Filling Recipe
Garnishes
Simple garnishes make a big impression—crushed walnut crumbs add a rustic crunch, while a delicate dusting of beet powder highlights the macarons’ vibrant color. Micro herbs like baby arugula or chervil provide a fresh, green brightness that contrasts wonderfully with the richness.
Side Dishes
These savory macarons pair beautifully with light, fresh sides. Try serving them alongside a crisp mixed greens salad with a tangy vinaigrette or a few slices of prosciutto to complement the creamy goat cheese. For a more substantial offering, pair with roasted root vegetables or an herby couscous salad.
Creative Ways to Present
For a memorable presentation, arrange the macarons on a wooden board or platter with small bowls of additional goat cheese dip and walnut pieces for guests to customize their experience. You can also serve them as elegant canapés topped with edible flowers or a drizzle of high-quality olive oil. Presentation is the final flourish that turns this recipe into a showstopper.
Make Ahead and Storage
Storing Leftovers
Store any leftover macarons in an airtight container in the refrigerator for up to three days. Keep them well separated with parchment paper to prevent sticking. The flavors often deepen overnight, making day two even better than fresh.
Freezing
If you want to prepare in advance, these macarons freeze beautifully. Assemble them and freeze in a single layer on a tray first, then transfer to an airtight container to prevent moisture absorption. When ready to enjoy, thaw them gently in the refrigerator overnight.
Reheating
Since these macarons are meant to be served cool, reheating isn’t necessary, but if you’d like to take the chill off, allow them to sit at room temperature for 20 minutes before serving. This will soften the filling slightly without sacrificing texture.
FAQs
Can I use regular red food coloring instead of beetroot powder?
You can, but beetroot powder naturally enhances flavor and adds an earthy note that complements the goat cheese. Food coloring will provide color only without that subtle, savory undertone.
Is it necessary to age the egg whites?
Aging egg whites helps remove moisture, which results in better stability and volume when whipped. If you’re short on time, using room temperature egg whites can work, though results may vary.
Can I substitute the goat cheese filling with another cheese?
Fresh goat cheese offers a tangy creaminess that balances the earthiness of the beet. Cream cheese or ricotta can be alternatives, but they will alter the flavor profile significantly.
How do I know when the macaron shells have formed a proper skin?
After resting, lightly touch the surface—it should feel dry and not sticky. This skin prevents cracks and helps develop the macaron’s signature smooth top during baking.
What’s the best way to toast walnuts for the filling?
Toast walnuts in a dry pan over medium heat for 5-7 minutes, shaking frequently until fragrant and golden. Allow to cool before chopping to preserve crunch and flavor.
Final Thoughts
This Savory Beet Macarons with Goat Cheese and Walnut Filling Recipe is more than just a dish—it’s a conversation starter, a crowd pleaser, and a beautiful fusion of flavors and textures that bring sophistication to your table. If you’re ready to surprise your guests or simply want to treat yourself to something extraordinary, dive into this recipe. It’s worth every bit of the effort, promise!
Print
Savory Beet Macarons with Goat Cheese and Walnut Filling Recipe
- Prep Time: 1 hour
- Cook Time: 16 minutes
- Total Time: 1 hour 16 minutes
- Yield: 20 macarons
- Category: Appetizer
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Savory Beet Macarons with Goat Cheese Filling offer a unique twist on the classic French delicacy by incorporating earthy beetroot powder into the delicate shells and a rich, tangy goat cheese and walnut filling. These elegant and colorful macarons are perfect for gourmet appetizers or sophisticated parties, combining a crisp exterior with a creamy, savory center.
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
- 50 g granulated sugar
- Pinch of cream of tartar
- Pinch of salt
Goat Cheese Filling
- 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)
Instructions
- Sift Dry Ingredients: Begin by sifting the almond flour, powdered sugar, and beetroot powder together in a large mixing bowl to ensure the mixture is uniform and free of lumps.
- Whip Egg Whites: In a separate bowl, whisk the aged egg whites with cream of tartar and a pinch of salt until foamy. Gradually add the granulated sugar while continuing to whip until stiff peaks form, indicating the meringue is ready.
- Fold Mixtures: Gently fold the sifted dry ingredients into the whipped egg whites, taking care not to deflate the mixture, until the batter is smooth and glossy.
- Pipe Shells: Transfer the batter to a piping bag and pipe 3 cm diameter rounds onto parchment-lined baking trays, spacing them adequately apart.
- Rest Shells: Allow the piped macarons to rest at room temperature for 30 to 45 minutes until a thin skin forms on the surface, which helps achieve a smooth top and prevents cracking during baking.
- Bake Shells: Preheat the oven to 150°C (302°F). Bake the macarons for 14 to 16 minutes until they develop characteristic ‘feet.’ Let them cool completely on the trays.
- Prepare Filling: Whip together goat cheese, cream cheese, and heavy cream until smooth. Season with salt and freshly ground black pepper, then fold in the finely chopped toasted walnuts.
- Assemble Macarons: Once the shells are fully cooled, pipe the goat cheese filling onto one shell and sandwich with another to create the classic macaron shape.
- Chill and Garnish: Refrigerate the assembled macarons for at least 30 minutes to set the filling before serving. Dust with micro herbs or beet powder and extra walnut crumbs as desired for presentation.
Notes
- Ensure egg whites are aged for at least 24 hours in the refrigerator for better meringue stability.
- Use parchment paper or silicone mats to prevent sticking and easy removal of macarons from baking trays.
- Be gentle when folding ingredients to maintain the airiness of the batter and ensure a light texture.
- If batter is too thick, gently fold more until it flows slowly off the spatula in a ribbon-like pattern.
- Store assembled macarons in an airtight container in the refrigerator and consume within 2-3 days for best freshness.
