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Beet Macarons with Goat Cheese & Walnut Crunch

Savory Beet Macarons with Goat Cheese & Walnut Crunch Delight

These Beet Macarons with Goat Cheese & Walnut Crunch are a unique and elegant appetizer with rich flavors.
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Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 45 minutes
Total Time 1 hour 30 minutes
Servings: 12 macarons
Course: Appetizers
Cuisine: French
Calories: 90
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Macaron Shells
  • 120 g Almond Flour Substitution: Can be replaced with hazelnut flour for a different taste.
  • 250 g Powdered Sugar No substitutes recommended for texture.
  • 15 g Beetroot Powder Substitution: Freeze-dried beet finely ground for color without excess moisture.
  • 3 large Aged Egg Whites Whisk until slightly frothy and aged for best results.
  • 50 g Granulated Sugar No substitutes.
  • 1/4 tsp Cream of Tartar Optional; lemon juice can be used as a substitute.
  • 1 pinch Salt Can be omitted if sodium-sensitive.
For the Goat Cheese Filling
  • 200 g Fresh Goat Cheese Cream cheese can be added for extra richness.
  • 30 ml Heavy Cream Skip or use less if a denser filling is desired.
  • 50 g Toasted Walnuts Substitution: Pecans or other nuts can be used.
For Garnish
  • 10 g Extra Walnut Crumbs Optional but recommended for visual appeal.
  • 5 g Micro Herbs or Beet Powder Optional for final styling.

Equipment

  • Mixing bowls
  • Whisk
  • Piping Bags
  • Oven
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Prepare the Dry Ingredients: Start by sifting together almond flour, powdered sugar, and beetroot powder into a bowl.
  2. Make the Meringue: In a clean mixing bowl, begin whipping aged egg whites with cream of tartar and a pinch of salt.
  3. Combine Mixtures: Gently fold the sifted dry ingredients into the whipped meringue using a spatula.
  4. Pipe the Shells: Prepare a piping bag fitted with a round tip and fill it with the macaron batter.
  5. Rest the Shells: Let the piped macaron shells sit at room temperature for 30-45 minutes.
  6. Bake: Preheat your oven to 150°C (300°F) while the shells rest, then bake the macarons for 14-16 minutes.
  7. Prepare the Filling: While the shells are cooling, whip together fresh goat cheese, cream cheese, and heavy cream until smooth.
  8. Assemble Macarons: Choose a macaron shell and pipe a generous amount of the goat cheese filling onto the flat side.
  9. Chill: Once assembled, place your macarons in the fridge for at least 30 minutes.

Nutrition

Serving: 1macaronCalories: 90kcalCarbohydrates: 8gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 100mgPotassium: 45mgFiber: 1gSugar: 5gVitamin A: 1IUVitamin C: 2mgCalcium: 4mgIron: 2mg

Notes

These macarons are best served fresh and can be adapted by changing filling flavors.

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