Beetroot Macarons with Savory Whipped Cheese
These delightful Beetroot Macarons combine sweet and savory elements, featuring a vibrant beetroot shell and a creamy goat cheese filling, perfect for any festive gathering.
Servings: 12 macarons
Calories: 110kcal
Ingredients
For the Macaron Shells
- 100 g powdered sugar Sweet and finely textured.
- 100 g almond flour Nutty and finely milled.
- 90 g egg whites At room temperature for optimal whipping.
- 90 g white sugar Sweet with a hint of crispiness.
- 1 tbsp beetroot puree (strained smooth) Provides natural color and flavor.
- pinch salt Enhances overall flavor.
- optional food coloring (deep red/pink) For extra pop of color.
For the Whipped Cheese Filling
- 150 g fresh goat cheese Creamy and tangy.
- 60 ml whipping cream Brings a silky texture.
- 0.5 tsp lemon zest Adds brightness.
- to taste salt and black pepper Touch of seasoning.
- 12 pieces walnut halves, toasted Adds a delightful crunch.
Instructions
Preparation
- Sift the almond flour and powdered sugar together in a mixing bowl.
- In another bowl, whip the egg whites until soft peaks form. Heat white sugar and a splash of water in a saucepan until it reaches the soft-ball stage.
- Carefully stream in the hot sugar mixture while continuing to whip the egg whites until stiff and glossy.
- Gently fold in the beetroot puree and the sifted almond flour-sugar mixture until combined.
- Pipe the mixture onto parchment paper in even circles and let them dry for about 30 minutes.
Baking
- Preheat your oven to 150°C (300°F) and bake the macarons for 12-14 minutes.
- Allow them to cool completely on the baking sheet.
Filling Preparation
- Blend goat cheese, whipping cream, lemon zest, salt, and pepper in a mixing bowl until light and fluffy.
Assembly
- Pair macaron shells and pipe or spread a generous amount of the whipped cheese filling onto one shell.
- Top with another shell and press gently to create a sandwich.
- Press a toasted walnut half onto the filling of each assembled macaron.
Serving
- Refrigerate the assembled macarons for an hour before serving cold.
Notes
For perfect macarons, ensure egg whites are at room temperature and sift the almond flour and powdered sugar well. Store in an airtight container for up to 5 days, or freeze the shells for a month.