Savory Beet Macarons Goat Cheese (Print-Friendly Format)
Beet macaron shells filled with whipped goat cheese and walnut, delivering bold, tangy, elegant flavors.
# Ingredients You’ll Need:
→ Savory Beet Macaron Shells
01 -
100 g almond flour
02 -
100 g powdered sugar
03 -
10 g beetroot powder or freeze-dried beet, ground
04 -
75 g aged egg whites
05 -
50 g granulated sugar
06 -
Pinch of cream of tartar
07 -
Pinch of salt
→ Whipped Goat Cheese Filling
08 -
150 g fresh goat cheese
09 -
2 tablespoons cream cheese
10 -
1 tablespoon heavy cream, more as needed
11 -
Salt, to taste
12 -
Black pepper, to taste
13 -
30 g toasted walnuts, finely chopped
→ To Finish
14 -
Extra walnut crumbs, for garnish
15 -
Micro herbs or beet powder, optional for dusting
# How to Make It:
01 -
Sift almond flour, powdered sugar, and beet powder together into a large bowl for a uniform texture.
02 -
In a clean bowl, start whipping aged egg whites with cream of tartar and salt until foamy. Gradually add granulated sugar and continue to beat until stiff peaks form, ensuring a glossy, stable meringue.
03 -
Gently fold the sifted dry mixture into the meringue using a spatula until the batter flows in thick ribbons and achieves a smooth, lava-like consistency.
04 -
Transfer the batter to a piping bag fitted with a round tip. Pipe 3 cm rounds onto parchment-lined baking trays, spacing evenly. Tap the trays sharply on the counter to remove air bubbles.
05 -
Allow the piped shells to rest at room temperature for 30–45 minutes until a thin skin forms on the surface and shells are dry to the touch.
06 -
Preheat the oven to 150°C. Bake the shells for 14 to 16 minutes until set and just firm. Cool completely on trays before removing.
07 -
Whip goat cheese, cream cheese, and heavy cream together in a bowl until light and smooth. Season with salt and black pepper, then fold in finely chopped toasted walnuts.
08 -
Pipe the goat cheese filling onto the base of one shell and sandwich gently with another. Repeat with remaining shells.
09 -
Chill the assembled macarons for 30 minutes before serving. Garnish with extra walnut crumbs and a dusting of micro herbs or beet powder as desired.
# Extra Tips:
01 -
Unfilled shells can be stored in an airtight container at room temperature for up to two days.
02 -
For optimal texture, refrigerate filled macarons for up to 24 hours and bring to room temperature for 10 minutes just before serving.
03 -
Avoid freezing assembled macarons as the filling may cause shells to become soggy. Unfilled shells may be frozen for up to one month.
04 -
Use beet powder for vivid color with minimal added moisture.