Description
Delight in the vibrant and unique Savory Beet Macarons featuring beetroot-infused almond shells filled with a luscious whipped goat cheese and walnut filling. These colorful macarons offer a sophisticated balance of earthy sweetness and creamy tang, finished with a crunchy walnut garnish and optional micro herbs for an elegant presentation.
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 almond flour, powdered sugar, and beet powder into a large mixing bowl to combine and ensure a smooth texture for the macaron shells.
- Whip Egg Whites: Using a mixer, whip the aged egg whites with cream of tartar and a pinch of salt until foamy. Gradually add the granulated sugar while continuing to beat until stiff peaks form, creating a stable meringue base.
- Fold Dry Ingredients: Gently fold the sifted dry ingredients into the meringue. Mix carefully until the batter becomes smooth with a lava-like consistency, ensuring not to deflate the meringue.
- Pipe Macaron Shells: Transfer the batter into a piping bag and pipe 3 cm rounds onto parchment-lined baking trays. Tap the trays firmly on the counter to release any trapped air bubbles for even shells.
- Rest Shells: Allow the piped shells to rest at room temperature for 30 to 45 minutes until a delicate skin forms on their surface, which is essential for cracking-free baking.
- Bake Shells: Preheat your oven to 150°C (300°F). Bake the macarons for 14 to 16 minutes until the shells are set. Remove from oven and cool completely on the tray.
- Prepare Filling: Whip together the fresh goat cheese, cream cheese, and heavy cream in a bowl until smooth and creamy. Season with salt and black pepper to taste. Fold in finely chopped toasted walnuts for added texture and flavor.
- Assemble Macarons: Pipe a dollop of the goat cheese filling onto one cooled shell, then sandwich with another shell gently pressing together to form a macaron.
- Chill and Serve: Place the assembled macarons in the refrigerator for at least 30 minutes to set before serving. Garnish with extra walnut crumbs and optionally dust with micro herbs or beet powder for a beautiful finishing touch.
Notes
- Aging egg whites (letting them sit refrigerated for 24-48 hours) helps improve the macaron meringue stability.
- Be gentle while folding to maintain the airiness of the batter, which is key to perfect macarons.
- If beetroot powder is unavailable, use freeze-dried beetroot finely ground to a powder for natural coloring and flavor.
- Adjust the heavy cream in the filling to reach desired frosting consistency.
- Store macarons chilled in an airtight container for up to 3 days for best freshness.
