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Beet Macarons with Goat Cheese & Walnut

Savory Beet Macarons with Goat Cheese & Walnut Delight

Delightful beet macarons filled with tangy goat cheese and crunchy walnuts, offering an elegant twist on appetizers.
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Prep Time 30 minutes
Cook Time 16 minutes
Chilling Time 30 minutes
Total Time 1 hour 16 minutes
Servings: 12 macarons
Course: Appetizers
Cuisine: French
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Macaron Shells
  • 100 grams Almond Flour Finely ground for optimal results.
  • 200 grams Powdered Sugar No substitutions recommended.
  • 2 tablespoons Beetroot Powder Use freeze-dried for stability.
  • 120 grams Aged Egg Whites Essential for stable meringue.
  • 100 grams Granulated Sugar For sweetening and meringue structure.
  • 1 teaspoon Cream of Tartar Vital for meringue success.
  • 1 pinch Salt Enhances flavor.
For the Goat Cheese Filling
  • 200 grams Fresh Goat Cheese Can swap for ricotta if desired.
  • 100 grams Cream Cheese Regular cream cheese works.
  • 50 milliliters Heavy Cream Adjust for desired consistency.
  • 50 grams Toasted Walnuts Preferred for their distinct flavor.
For Garnishing & Presentation
  • 30 grams Extra Walnut Crumbs For garnish.
  • Micro Herbs or Beet Powder Optional dusting for presentation.

Equipment

  • mixing bowls
  • electric mixer
  • Piping bag
  • baking sheets
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Sift together almond flour, powdered sugar, and beetroot powder into a large bowl.
  2. Whip aged egg whites with cream of tartar and a pinch of salt until foamy, gradually adding granulated sugar until stiff peaks form.
  3. Gently fold the sifted dry ingredients into the meringue until smooth and lava-like in consistency.
  4. Prepare a piping bag and pipe 3 cm rounds onto parchment-lined baking sheets, allowing to rest for 30-45 minutes.
  5. Preheat the oven to 150°C (300°F) and bake the shells for 14-16 minutes, then cool completely.
  6. In a medium bowl, combine fresh goat cheese, cream cheese, and heavy cream, whipping until smooth; fold in walnuts.
  7. Pipe filling onto one macaron shell, sandwich with another shell, and refrigerate for at least 30 minutes before serving.
  8. Garnish with extra walnut crumbs or beet powder before serving.

Nutrition

Serving: 1macaronCalories: 120kcalCarbohydrates: 10gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 130mgPotassium: 100mgFiber: 1gSugar: 4gVitamin A: 25IUCalcium: 50mgIron: 1mg

Notes

Ideal for cocktail parties or cheese boards, these macarons are bound to impress your guests. Use additional herbs or nuts for variation in flavors.

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