Description
Savory beet macarons with vibrant shells and whipped goat cheese walnut filling. Bold, tangy, and refined—perfect for elegant appetizer tables.
Ingredients
For the Savory Beet Macaron Shells
100 g almond flour
100 g powdered sugar
10 g beetroot powder (or freeze-dried beet, ground)
75 g aged egg whites
50 g granulated sugar
Pinch of cream of tartar
Pinch of salt
For the Whipped Goat Cheese Filling
150 g fresh goat cheese
2 tbsp cream cheese
1 tbsp heavy cream (adjust as needed)
Salt and black pepper, to taste
30 g toasted walnuts, finely chopped
To Finish
Extra walnut crumbs, for garnish
Micro herbs or beet powder, optional for dusting
Instructions
1. Sift almond flour, powdered sugar, and beet powder into a large bowl.
2. Whip egg whites with cream of tartar and salt until foamy. Slowly add granulated sugar and beat until stiff peaks form.
3. Fold dry ingredients into the meringue gently until the batter is smooth and lava-like.
4. Pipe 3 cm rounds onto parchment-lined trays. Tap trays to remove air bubbles.
5. Let rest for 30–45 minutes until a skin forms.
6. Preheat oven to 150°C (300°F). Bake for 14–16 minutes. Cool completely.
7. Whip goat cheese, cream cheese, and cream until smooth. Season and fold in walnuts.
8. Pipe filling onto one shell and sandwich with another.
9. Chill assembled macarons for 30 minutes before serving.
Notes
Store unfilled shells in an airtight container at room temperature for up to 2 days.
Keep filled macarons refrigerated for up to 24 hours. Let them sit at room temperature for 10 minutes before serving.
Avoid freezing filled macarons. Freeze unfilled shells only, for up to 1 month.
Use beet powder for vibrant color without excess moisture.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 78
- Sugar: 4 g
- Sodium: 55 mg
- Fat: 6 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 7 mg