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
Scale
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.
