Description
Delve into the world of flavors with our delightful Savory Beet Macarons, filled with a creamy goat cheese mixture that will elevate any gathering.
Ingredients
Scale
- 100 g finely ground almond flour
- 100 g powdered sugar
- 10 g beetroot powder or finely ground freeze-dried beet
- 75 g aged egg whites
- 50 g granulated sugar
- Pinch of cream of tartar
- Pinch of salt
- 150 g fresh goat cheese
- 2 tablespoons cream cheese
- 1 tablespoon heavy cream (or more as needed)
- Salt, to taste
- Freshly ground black pepper, to taste
- 30 g toasted walnuts, finely chopped
- Extra walnut crumbs, for garnish
- Micro herbs or beet powder (optional for dusting)
Instructions
- Begin by sifting the almond flour, powdered sugar, and beetroot powder together in a large mixing bowl.
- In a separate bowl, start whisking your aged egg whites with the cream of tartar and a pinch of salt. Beat until foamy, then slowly add in the granulated sugar while continuing to whisk. Keep whisking until stiff peaks form.
- Carefully fold the sifted dry mixture into the whipped egg whites.
- Transfer the batter to a piping bag and pipe 3 cm diameter rounds onto parchment-lined trays.
- Allow the piped shells to rest for 30 to 45 minutes until a skin forms on the surface.
- Preheat your oven to 150°C (302°F). Bake the shells for 14 to 16 minutes, allowing to cool completely after.
- Whip together the goat cheese, cream cheese, and heavy cream until smooth. Season with salt and pepper, and fold in the chopped walnuts.
- Once cooled, pipe the creamy filling onto one shell and top it with another to create a sandwich.
- Refrigerate the assembled macarons for at least 30 minutes before serving. Dust with micro herbs or beet powder before serving.
Notes
You can make the macarons and the filling separately up to 2 days in advance. Assemble them just before serving to maintain freshness.
- Prep Time: 1 hour
- Cook Time: 16 minutes
- Category: Appetizer
Nutrition
- Calories: Approximately 80 per macaron
- Sodium: Varies based on added salt and cheese
- Protein: 3 g