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Beet Macarons with Goat Cheese & Walnut

Savory Beet Macarons with Goat Cheese & Walnut Delight

These beet macarons with goat cheese & walnut redefine savory treats, combining vibrant colors and unique flavors in a delightful appetizer.
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Prep Time 30 minutes
Cook Time 16 minutes
Cooling Time 20 minutes
Total Time 1 hour 6 minutes
Servings: 12 macarons
Course: Appetizers
Cuisine: Vegetarian
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Macaron Shells
  • 1 cup Almond Flour Finely ground
  • 1 cup Powdered Sugar No substitutions recommended
  • 1 tbsp Beetroot Powder Freeze-dried beet can be substituted
  • 3 large Aged Egg Whites Ensure they are aged for best results
  • ¼ cup Granulated Sugar No substitutions recommended
  • 1 tsp Cream of Tartar Can be omitted but not recommended
  • 1 pinch Salt Use sea salt for enhanced flavor
For the Filling
  • 8 oz Fresh Goat Cheese Cream cheese can be added for milder taste
  • 1 tbsp Heavy Cream Substitute with crème fraîche for a tangy twist
  • ½ cup Toasted Walnuts Can replace with pecans or omit
  • 2 tbsp Extra Walnut Crumbs Optional garnish for presentation
  • 1 tbsp Micro Herbs/Beet Powder Optional garnish

Equipment

  • Mixing bowls
  • electric mixer
  • Piping Bag
  • Baking trays
  • parchment paper

Method
 

Preparation
  1. Sift together the almond flour, powdered sugar, and beetroot powder into a mixing bowl.
  2. 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.
  3. Gently fold the sifted dry ingredients into the whipped meringue until smooth and glossy.
  4. Pipe 3 cm rounds onto lined baking trays and let rest at room temperature for 30-45 minutes.
  5. Preheat the oven to 150°C (300°F) and bake the macarons for 14-16 minutes.
  6. Cool the macarons completely before filling them.
  7. Whip the goat cheese and heavy cream until smooth, then fold in toasted walnuts.
  8. Pipe the filling onto half of the cooled shells and sandwich them.
  9. Refrigerate the assembled macarons for at least 30 minutes before serving.

Nutrition

Serving: 1macaronCalories: 80kcalCarbohydrates: 6gProtein: 3gFat: 6gSaturated Fat: 2gCholesterol: 15mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 4gVitamin A: 10IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Ensure egg whites are aged for at least 24 hours for better meringue stability. Avoid fresh beet puree to prevent moisture issues.

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