If you love the idea of macarons but want to surprise your taste buds with something truly unique, you are going to be obsessed with this Savory Beet Macarons with Goat Cheese and Walnuts Recipe. These delicate, naturally vibrant pink macarons boast a perfect crisp shell with a tender bite, giving you that classic macaron texture while bursting with earthy beet flavor, tangy goat cheese cream, and crunchy toasted walnuts. They are elegant yet approachable, making them perfect for your next dinner party, a fancy appetizer, or just a show-stopping snack. Let me walk you through how incredibly simple and rewarding these are to make at home!
Ingredients You’ll Need
These ingredients might look simple, but each plays a vital role in creating the beautiful color, delicate texture, and irresistible flavor of these Savory Beet Macarons with Goat Cheese and Walnuts Recipe. From the beetroot powder that colors and flavors the shells, to the creamy, tangy goat cheese filling, every item is a building block of deliciousness.
- 100 g finely ground almond flour: Provides the foundation and nutty flavor essential for macarons.
- 100 g powdered sugar: Sweetens and smooths the almond flour mixture for that signature macaron exterior.
- 10 g beetroot powder or finely ground freeze-dried beet: A natural, vibrant ingredient that colors and flavors the shells with earthy sweetness.
- 75 g aged egg whites: Whisked to give the meringue that necessary lift and delicate structure.
- 50 g granulated sugar: Stabilizes the egg whites and adds a touch of sweetness.
- Pinch of cream of tartar: Helps stabilize the meringue for a perfect, glossy finish.
- Pinch of salt: Balances flavor and enhances sweetness.
- 150 g fresh goat cheese: The creamy, tangy heart of the filling that pairs beautifully with the beet.
- 2 tablespoons cream cheese: Adds extra creaminess and smooth texture to the filling.
- 1 tablespoon heavy cream, or more as needed: Helps achieve the perfect piping consistency for the filling.
- Salt, to taste: Essential for seasoning the filling and balancing the flavors.
- Freshly ground black pepper, to taste: Adds a subtle spice that complements the goat cheese.
- 30 g toasted walnuts, finely chopped: Provides a delightful crunch inside the filling.
- Extra walnut crumbs, for garnish: Perfect for adding texture and visual appeal.
- Micro herbs or beet powder, optional for dusting: Adds a professional touch of color and refinement when serving.
How to Make Savory Beet Macarons with Goat Cheese and Walnuts Recipe
Step 1: Prepare the Dry Ingredients
Begin by sifting together the almond flour, powdered sugar, and beetroot powder into a large mixing bowl. This is key to ensuring a smooth, lump-free batter that will create those signature smooth macaron shells. The beet powder not only adds a gorgeous natural pink hue but also lends an earthy sweetness that perfectly complements the goat cheese.
Step 2: Whisk the Egg Whites
In a separate clean bowl, whisk the aged egg whites with cream of tartar and a pinch of salt until they become foamy. Then, gradually add the granulated sugar while whisking until you achieve stiff, glossy peaks. This meringue is what gives the macarons their scrumptious airy texture, so patience here really pays off!
Step 3: Fold Dry Ingredients into Meringue
Gently fold your sifted dry mixture into the egg white meringue. Aim for a smooth, thick batter that flows slowly off your spatula in thick ribbons. This careful folding technique will ensure your macarons rise evenly and develop those delicate feet characteristic of a great macaron.
Step 4: Pipe the Shells
Transfer the batter into a piping bag fitted with a round tip, then pipe out neat rounds about 3 centimeters in diameter onto parchment-lined baking trays. Once piped, tap the trays lightly on the counter to release any air bubbles, which can cause cracks in the shells.
Step 5: Rest the Shells
This resting period is so important—allow the piped shells to sit at room temperature for 30 to 45 minutes until a thin skin forms on the surface. This skin helps create that crisp outer shell when baked and prevents cracking.
Step 6: Bake and Cool
Preheat your oven to 150°C, then bake the macarons for 14 to 16 minutes until set. Once baked, let them cool completely on the trays to finish setting the texture.
Step 7: Prepare the Filling
Whip together the fresh goat cheese, cream cheese, and heavy cream until smooth and creamy. Season generously with salt and freshly ground black pepper, then fold in the toasted walnuts for a delightful crunch within the silky filling.
Step 8: Assemble the Macarons
Pipe a dollop of the goat cheese and walnut filling onto one shell, then gently press a second shell on top to create a perfect sandwich. This is where your savory macarons come to life!
Step 9: Chill and Garnish
Refrigerate your assembled macarons for at least 30 minutes to let the flavors meld and the filling set. Before serving, dust them with micro herbs or beet powder and sprinkle with extra walnut crumbs for that extra pop of elegance and texture.
How to Serve Savory Beet Macarons with Goat Cheese and Walnuts Recipe
Garnishes
To elevate these savory macarons visually and flavor-wise, consider garnishing with colorful micro herbs that bring a fresh touch or a light dusting of beet powder for an intensified ruby red look. Walnut crumbs add both texture and a rustic charm. These little finishing touches make your plate look as amazing as the flavor itself.
Side Dishes
These macarons shine as an appetizer or snack but pair exceptionally well with light, crisp salads featuring citrus or apple slices to contrast their richness. A glass of dry white wine or rose complements these layers of flavor beautifully, turning your gathering into a gourmet experience.
Creative Ways to Present
For an eye-catching presentation, try stacking a few macarons on a slate board or serving them on individual spoons if you’re doing a cocktail event. You can also serve them alongside colorful vegetable crudités or a small charcuterie board, offering a creative fusion of savory bites that will have everyone talking.
Make Ahead and Storage
Storing Leftovers
Once assembled, store your Savory Beet Macarons with Goat Cheese and Walnuts Recipe in an airtight container in the refrigerator. They will keep well for up to 2 days. Just be mindful that macarons generally taste best the day they’re made, as the shells can soften over time.
Freezing
You can freeze unfilled macaron shells by placing them in a single layer inside an airtight container with parchment paper between layers. They freeze well for up to 1 month. When ready to use, thaw at room temperature before filling. Assembled macarons do not freeze as well due to the creamy filling texture.
Reheating
Since these are delicate savory macarons, it’s best to serve them chilled or at room temperature. If you want a slight warmth, let them sit at room temperature for about 15 minutes before serving. Avoid microwaving, as that can soften the shells and affect the overall texture.
FAQs
Can I substitute the beetroot powder with fresh beets?
While fresh beets provide wonderful flavor, they contain moisture that can throw off the macaron batter’s consistency. Beetroot powder or freeze-dried beet powder is ideal for this recipe because it adds concentrated color and flavor without extra moisture.
What’s the best way to get aged egg whites for macarons?
Simply separate your egg whites a day ahead and let them rest covered in the fridge. Aging the whites slightly reduces moisture and helps achieve a better meringue structure, essential for those smooth, well-risen shells.
Can I use other nuts instead of walnuts?
Absolutely! Toasted pecans or pistachios would be lovely alternatives, each bringing their unique flavor and crunch, but walnuts are the perfect match for the earthy beet and tangy goat cheese in this recipe.
Is it possible to make this recipe vegan?
This particular recipe relies on egg whites for the shells and dairy cheeses for the filling, so adapting it to vegan ingredients would require significant changes. However, you could experiment with aquafaba for the meringue and vegan cheese alternatives, but results may vary.
How far in advance can I make these savory macarons?
For best texture and flavor, prepare the shells and filling up to a day ahead and assemble shortly before serving or the night before. This timing helps keep the macarons fresh, with that signature delicate crispness and flavorful filling.
Final Thoughts
This Savory Beet Macarons with Goat Cheese and Walnuts Recipe is a true showstopper that merges classic elegance with unexpected savory brilliance. Once you try making and tasting them, you’ll wonder how you ever enjoyed macarons without this twist. They’re perfect for impressing guests or treating yourself to a unique gourmet bite. I promise, making these at home is as joyful as eating them, so don’t hesitate—grab your ingredients and start piping today!
Print
Savory Beet Macarons with Goat Cheese and Walnuts Recipe
- Prep Time: 40 minutes
- Cook Time: 16 minutes
- Total Time: 1 hour 30 minutes
- Yield: 20 servings
- Category: Appetizer
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
These Savory Beet Macarons with Goat Cheese blend the delicate sweetness of almond macarons with the earthy flavor of beetroot powder and a creamy, tangy goat cheese filling studded with toasted walnuts. Perfect as an elegant appetizer or a unique party treat, these macarons offer a beautiful balance of vibrant color and sophisticated taste.
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: Sift almond flour, powdered sugar, and beetroot powder together into a large mixing bowl to ensure a smooth, lump-free base for the macarons.
- Whisk Egg Whites: In a separate bowl, whisk the aged egg whites with cream of tartar and a pinch of salt until foamy. Gradually add granulated sugar while continuing to whisk until stiff peaks form, creating a stable meringue.
- Fold Dry Mix Into Meringue: Gently fold the sifted dry mixture into the meringue until the batter flows smoothly in thick ribbons when lifted, indicating the proper macaronage consistency.
- Pipe Macaron Rounds: Transfer the batter into a piping bag and pipe 3 cm diameter rounds onto parchment-lined trays. Tap the trays gently on the counter to release any trapped air bubbles for smooth shells.
- Rest Shells: Allow the piped shells to rest at room temperature for 30 to 45 minutes until a skin forms on the surface, which helps achieve the characteristic macaron feet during baking.
- Bake Macarons: Preheat the oven to 150°C (302°F) and bake the shells for 14 to 16 minutes until they are set and easily lift from the parchment. Cool completely before assembling.
- Prepare Filling: Whip fresh goat cheese, cream cheese, and heavy cream together until smooth and creamy. Season the mixture with salt and freshly ground black pepper, then fold in the finely chopped toasted walnuts for texture and flavor.
- Assemble Macarons: Pipe the prepared filling onto one macaron shell and gently press a second shell on top to form a sandwich.
- Chill and Garnish: Refrigerate the assembled macarons for 30 minutes to allow the filling to set. Before serving, dust with micro herbs or beet powder and garnish with extra walnut crumbs for added crunch and visual appeal.
Notes
- Aged egg whites help achieve better meringue stability; separate the eggs and leave whites uncovered in the refrigerator for 24-48 hours.
- Beetroot powder can be substituted with finely ground freeze-dried beet for a natural color and flavor.
- Resting the macarons before baking is crucial to develop the delicate skin which helps create the classic ‘feet’.
- Use parchment paper or silicone mats to prevent sticking during baking.
- The filling can be made a day ahead and stored in the refrigerator for convenience.
- Adjust heavy cream quantity in the filling for desired consistency.
