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Beet Macarons with Goat Cheese & Walnut

Elevate Appetizers with Beet Macarons and Goat Cheese Walnut

These savory beet macarons with goat cheese and walnut offer a vibrant twist on classic appetizers, perfect for impressing guests.
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Prep Time 30 minutes
Cook Time 16 minutes
Resting Time 45 minutes
Total Time 1 hour 31 minutes
Servings: 12 macarons
Course: Appetizers
Cuisine: French
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Macaron Shells
  • 225 g Almond Flour Essential for structure and creating that classic macaron texture.
  • 110 g Powdered Sugar Provides sweetness and stability to your meringue.
  • 1 tbsp Beetroot Powder Adds vivid color and a touch of sweetness; can be replaced with freeze-dried beet.
  • 100 g Aged Egg Whites Key for meringue structure; aged ones yield better results.
  • 150 g Granulated Sugar Stabilizes your whipped egg whites for fluffy consistency.
  • 1 tsp Cream of Tartar Ensures your meringue holds its shape well; white vinegar can be a substitute.
  • 1 pinch Salt Enhances the overall flavor; optional.
For the Filling
  • 150 g Fresh Goat Cheese The star of the filling, bringing creaminess and tang.
  • 50 g Heavy Cream Adds luscious creaminess; using milk results in a lighter mix.
  • 50 g Toasted Walnuts Provides delightful crunch and nutty flavor; use pecans or hazelnuts if preferred.
  • Extra Walnut Crumbs Optional for garnish; can be swapped with micro herbs or beet powder.

Equipment

  • Mixing bowl
  • Piping bag
  • Baking Tray
  • Oven

Method
 

Step-by-Step Instructions
  1. Sift together the almond flour, powdered sugar, and beetroot powder in a large mixing bowl.
  2. Whip the aged egg whites with cream of tartar and salt until foamy; gradually add granulated sugar to form stiff peaks.
  3. Fold the dry ingredients into the meringue gently, ensuring a smooth 'lava-like' consistency.
  4. Pipe the macaron mixture onto baking trays lined with parchment paper in 3 cm rounds.
  5. Let the piped shells rest for 30-45 minutes until dry to the touch.
  6. Preheat the oven to 150°C (300°F) and bake for 14-16 minutes, turning trays halfway through.
  7. Whip together goat cheese, heavy cream, and salt until smooth; fold in chopped toasted walnuts.
  8. Pipe the goat cheese filling onto one macaron shell and sandwich with another shell.
  9. Chill the assembled macarons for at least 30 minutes before serving.

Nutrition

Serving: 1macaronCalories: 120kcalCarbohydrates: 10gProtein: 3gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 15mgSodium: 50mgPotassium: 120mgFiber: 1gSugar: 5gVitamin A: 15IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

For best results, age your egg whites for at least 24 hours at room temperature and avoid fresh beet puree to prevent soggy shells.

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