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
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: 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.
