Description
These Savory Beet Macarons are a delightful twist on the classic French dessert, incorporating earthy beetroot powder into the delicate almond shells paired with a creamy whipped goat cheese filling and crunchy toasted walnuts. Perfect as an elegant appetizer or sophisticated snack, these macarons offer a beautiful balance of flavors and textures with vibrant color and gourmet flair.
Ingredients
Scale
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
- Prepare Dry Ingredients: Sift together the almond flour, powdered sugar, and beetroot powder into a large mixing bowl. This ensures a smooth and even mixture free of lumps for the macaron shells.
- Whip Egg Whites: In a separate bowl, whip the aged egg whites with a pinch of cream of tartar and salt until foamy. Gradually add the granulated sugar while continuing to beat until the meringue forms stiff peaks, providing the necessary structure for the shells.
- Fold Dry into Wet: Gently fold the sifted dry ingredients into the meringue using a spatula. Continue folding carefully until the batter achieves a smooth, lava-like consistency without deflating the meringue.
- Pipe Shells: Transfer the macaron batter to a piping bag and pipe 3 cm rounds onto parchment-lined baking trays. Tap the trays firmly on the countertop to release any trapped air bubbles for even baking.
- Rest Batter: Allow the piped shells to rest at room temperature for 30 to 45 minutes until they form a thin, dry skin on the surface, which helps prevent cracking during baking.
- Bake: Preheat the oven to 150°C (300°F). Bake the shells for 14 to 16 minutes until set. Remove from the oven and allow them to cool completely on the trays before removing.
- Make Filling: Whip together the fresh goat cheese, cream cheese, and heavy cream until smooth and creamy. Season with salt and black pepper to taste. Fold in the finely chopped toasted walnuts for added crunch and flavor.
- Assemble Macarons: Pipe the goat cheese filling onto the flat side of one macaron shell, then sandwich with another shell gently pressing together to avoid breakage.
- Chill and Serve: Place the assembled macarons in the refrigerator to chill for at least 30 minutes before serving. Garnish with extra walnut crumbs and optionally dust with micro herbs or beet powder for presentation.
Notes
- Aged egg whites (leftover for 1-3 days in the fridge) whip better and help achieve perfect meringue.
- Use a fine sieve to sift dry ingredients for smooth batter and delicate shells.
- Resting the piped batter before baking is crucial to form a skin and prevent cracking.
- Adjust heavy cream quantity in filling as needed to reach desired piping consistency.
- Store assembled macarons refrigerated and consume within 1-2 days for best freshness.
