Savory Beet Macarons with Whipped Goat Cheese & Walnut Crunch
These elegant Savory Beet Macarons combine the earthy sweetness of beets with creamy goat cheese and crunchy walnuts, creating a delightful appetizer that is both visually stunning and delicious.
Servings: 12 pieces
Calories: 65kcal
Ingredients
For the Macaron Shells
- 100 g almond flour Fine and buttery, imparting a mild nutty flavor.
- 100 g powdered sugar Soft and silky, it sweetens while ensuring a tender texture.
- 10 g beetroot powder Vibrant ruby-red powder adds color and an earthy sweetness.
For the Filling
- 200 g whipped goat cheese Creamy and tangy, providing a rich filling that delights the palate.
- 50 g chopped walnuts Crunchy and aromatic, they add a nutty flavor and delightful texture.
- to taste salt Essential for enhancing flavors.
- to taste pepper A hint of sharpness to awaken the taste buds.
Instructions
Preparation
- Preheat the oven to 150°C (300°F).
- In a bowl, mix almond flour, powdered sugar, and beetroot powder. Pulse them in a food processor for the finest texture.
- Whip egg whites until stiff peaks form. Gradually incorporate the dry mixture, folding until mixed but not overworked.
- Pipe the macaron batter onto a baking sheet lined with parchment paper. Let it rest for 30 minutes until a thin skin forms.
Baking
- Bake for 15-20 minutes or until the shells are set but not browned.
Preparation of Filling
- In a mixing bowl, blend the goat cheese with a splash of cream, seasoning with salt and pepper until light and fluffy.
- Chop walnuts finely and gently fold them into the whipped cheese.
Assembly
- Once macarons are cool, fill them with the goat cheese and walnut mixture using a piping bag.
- Serve as elegant appetizers, garnished with a sprig of fresh herbs if desired.
Notes
Make sure egg whites are at room temperature for optimal volume when whipped. Sift the dry ingredients together to avoid lumps. Ensure that there’s little humidity in the air during the resting period.