Savory Beet Macarons Goat Cheese

Savory beet macarons with goat cheese and walnut crunch look beautiful and deliver bold flavors perfect for special occasions or whenever you want to impress. Delicate crisp shells get a gorgeous blush from beet powder and sandwich a creamy tangy goat cheese filling laced with nutty walnuts. If you love a creative twist on classic French treats this is one you absolutely need to try.

The first time I made savory macarons I was skeptical but quickly hooked. Friends always ask for them at holiday parties and they vanish even before desserts arrive.

Ingredients

• Almond flour: brings structure and classic macaron chew be sure to select extra-fine almond flour for smooth shells
• Powdered sugar: gives the shells sweetness and helps with texture sift it thoroughly for the glossiest tops
• Beetroot powder: creates the vibrant color without adding moisture look for pure beet powder with no additives
• Aged egg whites: whip to stiff peaks and stabilize the meringue for that signature macaron texture let your whites sit in the fridge uncovered for a day or two before using
• Granulated sugar: sweetens and helps form firm peaks use fine sugar for quick dissolving
• Cream of tartar: aids in stabilizing the egg whites during whipping
• Salt: sharpens flavor in both shells and filling choose a fine kosher or sea salt for best results
• Fresh goat cheese: makes the filling creamy and tangy select a log-style goat cheese for smooth texture
• Cream cheese: adds body and velvety richness to the filling opt for brick style not whipped
• Heavy cream: loosens the filling for easy piping add just enough for a smooth blend
• Toasted walnuts: provide crunch and nutty aroma chop them fine so they blend evenly in the filling
• Micro herbs or extra beet powder (optional): as a pretty and flavorful garnish

Instructions

Sift the Dry Ingredients:

Place almond flour powdered sugar and beet powder in a large mixing bowl. Sift thoroughly to remove any lumps for the smoothest macaron shells.

Whip the Meringue:

Add aged egg whites cream of tartar and salt to a clean bowl. Beat with a mixer on medium speed until frothy then gradually add granulated sugar. Increase speed and continue whipping until glossy stiff peaks form the meringue should hold its shape when you lift the beaters.

Fold the Batter:

Add your sifted dry ingredients to the meringue. Using a silicone spatula fold very gently scraping around the bowl and through the center. Continue until the batter flows in thick ribbons and a figure eight drawn with the spatula melts back into itself within ten seconds.

Pipe and Rest the Shells:

Transfer the batter to a piping bag fitted with a round tip. Pipe even rounds about 3 centimeters wide onto parchment lined trays. Tap the trays sharply against the counter to release air bubbles. Let trays stand uncovered for thirty to forty five minutes until the tops feel dry to the touch.

Bake and Cool:

Preheat your oven to one hundred fifty degrees Celsius or three hundred degrees Fahrenheit. Bake shells for fourteen to sixteen minutes turning trays halfway if needed. Allow to cool completely on the tray before removing.

Make the Goat Cheese Filling:

In a bowl whip goat cheese cream cheese and a splash of heavy cream until fluffy and smooth. Season with salt and black pepper to taste. Fold in finely chopped toasted walnuts.

Assemble the Macarons:

Pipe a generous amount of filling onto the flat side of one cooled shell then top carefully with a second shell. Press very gently just until the filling meets the edges. Repeat until all macaron pairs are filled.

Chill for Best Texture:

Transfer filled macarons to an airtight container and refrigerate for at least thirty minutes before serving this allows the flavors to meld and the centers to reach peak creaminess.

My favorite element is the beet powder not only for the punchy color but its gentle earthiness that echoes beautifully through the filling. I once made these for a bridal shower and someone asked if I’d dyed the shells with food coloring. No just a spoonful of real beets and they were so impressed by the natural flavor.

Storage Tips

Unfilled macaron shells will keep best at room temperature in an airtight container for up to two days. For longer-term storage freeze shells in single layers separated by parchment then thaw at room temperature before using. Filled macarons should be stored in the refrigerator for up to one day but let them stand at room temperature for at least ten minutes so the centers turn silky and flavorful. Avoid freezing filled macarons since the cheese filling develops an unpleasant texture after thawing.

Ingredient Substitutions

Swap walnut for pecans if allergies are a concern or you simply like a subtler crunch. If you need a nut free shell sunflower seed flour can work but expect a slightly different flavor. If you are out of beet powder try freeze dried beet chips ground to a fine powder just sieve out any larger bits.

Serving Suggestions

Place macarons on a tiered stand or platter with microgreens scattered around for extra color and freshness. They pair perfectly with dry sparkling wine or a crisp white. For variation try a swipe of honey inside before adding the goat cheese.

Cultural and Seasonal Notes

French patisseries traditionally stick to sweet macarons but modern chefs love experimenting with savory flavors especially for cocktail parties. Beets are at their peak in autumn and early winter making these macarons a perfect fit for holiday spreads.

Seasonal Adaptations

Add a pinch of fresh thyme to the filling for fall gatherings. Try roasted hazelnuts when walnuts are out of season. Swap beet powder for carrot or spinach powder for a spring twist.

Success Stories

A friend once used these as a hostess gift and later told me her hosts asked for the recipe. Every time I serve them people are amazed at both the flavor and color.

Freezer Meal Conversion

Freeze only the undecorated shells arranged in single layers in a freezer safe container. Thaw on the counter before filling and serving.

Enjoy the beautiful color and bold flavor of these savory macarons at your next gathering. Their unique twist will impress your guests every time.

Common Recipe Questions

→ How do I achieve vibrant beet coloring in the shells?

Use high-quality beet powder or finely ground freeze-dried beet for intense color and minimal moisture.

→ What texture should the macaron batter reach before piping?

The batter should flow like lava and smooth out when piped—this ensures proper shell formation.

→ Can I substitute the goat cheese in the filling?

Creamy feta or ricotta can be used, though their flavors and textures will differ from goat cheese.

→ How do I store unfilled and filled macarons?

Unfilled shells can be kept airtight at room temperature for 2 days; filled macarons should be refrigerated up to 24 hours.

→ Why rest the piped macarons before baking?

Resting allows a skin to form, preventing cracks and giving the macarons their signature smooth tops.

→ Are these macarons freezer-friendly?

Only unfilled shells can be frozen, as filled macarons may absorb moisture and lose their texture.