As I stood in my kitchen admiring the vibrant hues of freshly roasted beets, it hit me: these little gems deserved to be transformed into something extraordinary. Enter my Savory Beet Macarons with Goat Cheese & Walnut, an elegant appetizer that astonishes with its unique flavor combination. Offering a delightful contrast between crisp shells and a creamy filling, these delectable bites not only elevate gatherings but also redefine what macaron treats can be. They’re a quick, sophisticated way to impress your guests while keeping a vegetarian twist in mind. I love serving them at cocktail parties where their stunning appearance and savory punch always spark conversations. Are you ready to leave your guests guessing if they’re enjoying a sweet dessert or a savory masterpiece? Let’s dive into the recipe!
Why are Beet Macarons So Unique?
Vibrant Colors: These macarons stand out with their jewel-toned beet shells, making them a stunning visual centerpiece for any gathering.
Elevated Elegance: With a savory filling of goat cheese and walnuts, they redefine the classic macaron experience.
Delightful Contrast: Each bite combines a crispy shell with creamy richness, surprising guests with a unique flavor profile.
Versatile Serving: Perfect as an appetizer or on a charcuterie board, these macarons impress at any event.
Quick Preparation: With make-ahead tips, you can whip these up in no time—ideal for busy hosts!
Try pairing them with other delicious options like Baked Cream Cheese for a delightful appetizer spread!
Beet Macarons with Goat Cheese & Walnut Ingredients
For the Macaron Shells
- Almond Flour – Provides structure and a nutty flavor; gluten-free alternative is finely ground almond meal.
- Powdered Sugar – Sweetens the shells and contributes to their smooth texture; no substitutions recommended for texture.
- Beetroot Powder – Gives vibrant color without excess moisture; can substitute with freeze-dried beet, finely ground.
- Aged Egg Whites – Essential for meringue structure and stability; ensure the egg whites are aged for best results.
- Granulated Sugar – Stabilizes the meringue and enhances sweetness; no substitutions recommended.
- Cream of Tartar – Helps stabilize egg whites when whipped; can be omitted but not recommended.
- Pinch of Salt – Enhances overall flavors; use sea salt for a nuanced taste.
For the Filling
- Fresh Goat Cheese – Main flavor for the filling, providing creaminess; cream cheese can be added for a milder taste.
- Heavy Cream – Adjusts the consistency of the filling; substitute with crème fraîche for a tangy twist.
- Toasted Walnuts – Adds crunch and warmth to the filling; can replace with pecans or omit for a nut-free version.
- Extra Walnut Crumbs – For garnish, adds visual appeal; optional, but recommended for presentation.
- Micro Herbs/Beet Powder (for dusting) – Enhances visual appeal and flavor; optional garnish.
Get ready to create stunning beet macarons with goat cheese & walnut that will leave everyone guessing at your next gathering!
Step‑by‑Step Instructions for Savory Beet Macarons with Goat Cheese & Walnut
Step 1: Prepare the Dry Ingredients
Begin by sifting together the almond flour, powdered sugar, and beetroot powder into a large mixing bowl. This step is crucial for ensuring a silky, lump-free mixture that will create beautiful, smooth beet macaron shells. Once combined, set the dry mixture aside while you whip the egg whites.
Step 2: Whip the Egg Whites
In a clean, dry mixing bowl, use an electric mixer to whip the aged egg whites with cream of tartar and a pinch of salt on medium speed. Continue whisking until the mixture becomes foamy, then gradually add granulated sugar while increasing the speed to high. Whip this meringue until stiff peaks form, which should take about 4-5 minutes.
Step 3: Fold Ingredients Together
Gently fold the sifted dry ingredients into your whipped meringue using a rubber spatula. Be careful to maintain the airiness of the meringue as you combine; the mixture should have a smooth, glossy appearance when fully incorporated. This delicate folding technique is key to getting the right texture for your savory beet macarons.
Step 4: Pipe the Macaron Shells
Line two baking trays with parchment paper and transfer the macaron batter into a piping bag fitted with a round tip. Pipe 3 cm rounds onto the trays, spacing them about 2 inches apart. After piping, tap the trays firmly on the counter to release any air bubbles trapped in the batter. The shells should have a nice dome shape.
Step 5: Let the Shells Rest
Allow the piped macaron shells to rest at room temperature for 30 to 45 minutes. You’ll know they are ready to bake when they are dry to the touch and form a skin that doesn’t stick to your fingers. This resting period is critical for achieving the signature “foot” on your beet macarons.
Step 6: Bake the Macaron Shells
Preheat your oven to 150°C (300°F). Once the shells have formed a skin, bake them for 14 to 16 minutes, ensuring to turn the trays halfway through for even baking. The macarons should lift cleanly from the parchment when done, feeling crisp on the outside while remaining slightly chewy on the inside.
Step 7: Cool Before Filling
Once baked, remove the trays from the oven and let the macaron shells cool completely on the trays. This cooling process, which takes about 20 minutes, is vital to preserve their delicate structure before being filled with the savory goat cheese and walnut mixture.
Step 8: Prepare the Filling
In a separate bowl, whip together the fresh goat cheese, heavy cream, and optional cream cheese until smooth and creamy. Season the mixture to taste, then gently fold in the toasted walnuts for added crunch and flavor. This filling brings a delightful tangy richness that perfectly complements the beet macarons.
Step 9: Assemble the Macarons
Transfer the goat cheese and walnut filling into a clean piping bag. Pipe a generous amount of filling onto the flat side of half the cooled macaron shells, then sandwich them with the remaining shells, flat sides together. This assembly creates the delicious contrast of flavors that defines your savory beet macarons.
Step 10: Chill and Serve
Once assembled, refrigerate the macarons for at least 30 minutes to allow the flavors to meld beautifully. These beet macarons with goat cheese & walnut can be enjoyed chilled, making them a delightful and elegant addition to any gathering.
Beet Macarons with Goat Cheese Variations
Feel free to let your creativity shine by customizing these unique beet macarons! The possibilities are endless and delicious.
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Nut Substitutes: Switch out toasted walnuts for pecans or almonds to explore different flavors. Each nut brings its own richness, enhancing the dish’s overall appeal and delivering a delightful crunch.
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Herb Infusion: Add finely chopped fresh herbs like thyme or chives to the goat cheese filling for a refreshing twist. The fragrant herbs elevate the flavor profile and make these macarons even more sophisticated.
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Spicy Kick: Incorporate a pinch of crushed red pepper flakes or a dash of cayenne pepper into the filling for a surprising heat! The warmth will contrast beautifully with the creamy goat cheese and rich walnuts.
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Vegetable Powder Swap: Use different vegetable powders like spinach or carrot for varied colors and flavors. These alternative powders not only brighten the appearance but also add unique taste elements to your macarons.
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Creamy Filling Variations: Blend in some mascarpone cheese with the goat cheese for an ultra-creamy filling. This twist will make each bite velvety smooth, inviting even the most discerning foodies to indulge.
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Savory Additions: Experiment with incorporating finely shredded smoked salmon or diced sun-dried tomatoes into the filling for an intensely savory experience. These additions will yield a more complex, satisfying bite that pairs wonderfully with the sweet beet shells.
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Balsamic Drizzle: Drizzle a balsamic reduction on top before serving to elevate your presentation and flavor. This touch of acidity adds allure and pairs beautifully with the sweetness of the beets.
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Herbed Dusting: Instead of beet powder for garnishing, sprinkle with extra finely chopped micro herbs to enhance the appearance and add a burst of fresh flavor. This not only beautifies the dish but amplifies its gourmet charm.
By playing around with these variations and substitutions, you can create a delightful medley to impress your guests at any gathering! Don’t forget to explore other savory delights like Baked Cream Cheese to complement your macaron experience.
How to Store and Freeze Beet Macarons with Goat Cheese & Walnut
Room Temperature: Enjoy unfilled beet macaron shells at room temperature for up to 2 days in an airtight container to maintain their crispness.
Fridge: Filled macarons can be stored in the fridge for up to 24 hours; this helps the flavors to meld but may slightly soften the shells.
Freezer: Unfilled macaron shells can be frozen for up to 1 month. Make sure to place them in an airtight container to prevent freezer burn, allowing you to enjoy fresh beet macarons at your convenience!
Reheating: For best texture, simply let frozen shells thaw at room temperature for about 30 minutes before using.
Make Ahead Options
These Savory Beet Macarons with Goat Cheese & Walnut are perfect for meal prep, allowing you to impress your guests with minimal last-minute fuss! You can make the macaron shells up to 24 hours in advance; simply let them cool completely, then store them in an airtight container at room temperature. The goat cheese and walnut filling can be prepped up to 2 days ahead and kept in the fridge in an airtight container to maintain its creamy texture. When you’re ready to serve, assemble the macarons by piping the filling and sandwiching the shells just before your guests arrive. This way, they remain fresh, creamy, and just as delightful as the day they were made!
What to Serve with Savory Beet Macarons with Goat Cheese & Walnut
Creating an enchanting dining experience is all about the beautiful symphony of flavors and textures; here are some delightful pairings to elevate your beet macarons.
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Creamy Mashed Potatoes: These buttery spuds offer a smooth base that balances the tangy goat cheese filling and adds comfort to your meal.
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Arugula Salad: A peppery arugula salad adds freshness and a slight bite, bringing brightness to the indulgent bite of the macarons.
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Charcuterie Board: Complement your savory beet macarons with an assortment of meats and cheeses for a spread that encourages sharing and mingling.
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Honey-Glazed Carrots: The sweet and savory profile of honey-glazed carrots lends a charming contrast, enhancing the overall experience of your appetizer.
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Crisp White Wine: A glass of chilled Sauvignon Blanc lifts the flavors of the goat cheese while providing refreshing notes that pair beautifully with savory bites.
For a perfect finish, consider serving a Lemon Tart for dessert. Its bright acidity cleanses the palate after the richer savory macarons, ensuring a satisfying end to your meal.
Expert Tips for Beet Macarons
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Aging Egg Whites: Ensure your egg whites are aged for at least 24 hours; this improves meringue stability, essential for perfect beet macarons.
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Moisture Control: Avoid using fresh beet puree in your batter, as it can introduce excess moisture, leading to flat or cracked macarons.
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Oven Consistency: Always use an oven thermometer. Baking at the correct temperature is vital to achieving that crisp exterior and chewy interior texture.
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Resting Time: Don’t skip the resting period for the piped shells. This helps form a skin, preventing cracks during baking and ensuring a beautiful finish.
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Storage Tips: Unfilled macaron shells can be frozen for up to one month; however, plan to enjoy filled beet macarons within 24 hours for optimal texture.
Savory Beet Macarons with Goat Cheese & Walnut Recipe FAQs
What kind of beets should I use for flavors and colors?
Absolutely! For the best flavor and vibrant color, I recommend using fresh, brightly colored beetroots. Look for firm beets without any dark spots, as they are usually fresher and more vibrant. If beetroots are not in season, freeze-dried beet powder is an excellent alternative that adds a similar vibrant hue without adding excess moisture.
How should I store my beet macarons and for how long?
Filled macarons are best enjoyed within 24 hours for optimal texture, but you can store them in the fridge in an airtight container. Unfilled macaron shells can be kept at room temperature for up to 2 days or frozen for up to 1 month. If freezing, ensure they are in an airtight container to maintain their lovely crispness!
Can I freeze the macaron shells before filling them?
Yes, you can freeze unfilled macaron shells! Once the shells are completely cool, place them in a single layer in an airtight container. They can be frozen for up to 1 month. When you’re ready to use them, simply let them thaw at room temperature for about 30 minutes before filling.
What should I do if my macarons don’t rise properly?
Very often, a lack of rise can be attributed to either over or under-mixing the batter. Ensure that you gently fold the dry ingredients into the meringue until just combined—don’t overmix! Make sure your egg whites are whipped to stiff peaks and not dry, as this can lead to a flat macaron. Also, always allow the piped shells to rest until they form a skin before baking.
Are these beet macarons suitable for anyone with nut allergies?
If you have guests with nut allergies, you can replace the almond flour with a gluten-free all-purpose flour blend that does not contain nuts. However, the flavor and texture may vary somewhat from the original recipe. Always inform your guests of the ingredients used in any dish you serve, as cross-contamination can occur during preparation.
Can I make these macarons ahead of time?
Absolutely! You can prepare the filling up to 2 days in advance and store it in an airtight container in the fridge. The macaron shells can also be made ahead of time and stored in an airtight container for immediate use or frozen for later use. Assembling them just before serving can help keep them fresh and delicious, ensuring your beet macarons with goat cheese & walnut are a hit at your gathering!
Savory Beet Macarons with Goat Cheese & Walnut Delight
Ingredients
Equipment
Method
- Sift together the almond flour, powdered sugar, and beetroot powder into a mixing bowl.
- Whip the aged egg whites with cream of tartar and a pinch of salt until foamy, then gradually add granulated sugar until stiff peaks form.
- Gently fold the sifted dry ingredients into the whipped meringue until smooth and glossy.
- Pipe 3 cm rounds onto lined baking trays and let rest at room temperature for 30-45 minutes.
- Preheat the oven to 150°C (300°F) and bake the macarons for 14-16 minutes.
- Cool the macarons completely before filling them.
- Whip the goat cheese and heavy cream until smooth, then fold in toasted walnuts.
- Pipe the filling onto half of the cooled shells and sandwich them.
- Refrigerate the assembled macarons for at least 30 minutes before serving.
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