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Beetroot Macarons filled with savory whipped cheese on a decorative plate
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Beetroot Macarons with Savory Whipped Cheese

Delicate beetroot macarons filled with a creamy and tangy goat cheese whipped filling, creating a delightful contrast of flavors and textures.
Prep Time1 hour 30 minutes
Cook Time14 minutes
Total Time1 hour 44 minutes
Course: Dessert, Snack
Cuisine: French
Keyword: Beetroot Macarons, Elegant Treats, French Pastry, Macaron Recipe, Savory Whipped Cheese
Servings: 12 macarons
Calories: 150kcal

Ingredients

For the Macaron Shells

  • 100 g powdered sugar Creates a sweet backdrop that balances the earthy notes of beetroot.
  • 100 g almond flour Finely ground and nutty, lends a tender texture.
  • 90 g egg whites Provides structure and volume.
  • 90 g white sugar Adds sweetness and helps achieve a glossy meringue.
  • 1 tbsp beetroot puree (strained smooth) A vibrant addition that colors and flavors the macarons.
  • 1 pinch salt Enhances flavors.
  • optional tbsp food coloring (deep red/pink) For a more pronounced hue.

For the Savory Whipped Cheese Filling

  • 150 g fresh goat cheese Adds savory touch.
  • 60 ml whipping cream Lightens the cheese.
  • 1/2 tsp lemon zest Adds brightness.
  • to taste g salt and black pepper For seasoning.
  • 12 halves walnut (toasted) Provides a delightful contrast in texture.

Instructions

Preparation of Macaron Shells

  • Sift together the almond flour and powdered sugar in a fine-mesh sieve.
  • Whip the egg whites in a clean, dry bowl to soft peaks. In a saucepan, heat white sugar with a splash of water until it reaches soft-ball stage.
  • Gradually stream the warm sugar syrup into the whipped egg whites while continuing to whip until the mixture becomes stiff and glossy.
  • Fold the strained beetroot puree into the whipped mixture, followed by the sifted almond flour blend carefully.
  • Transfer the mixture into a piping bag and pipe evenly sized circles onto parchment paper on baking sheets.
  • Let them rest for about 20-30 minutes until the tops are matte and slightly hardened.

Baking

  • Preheat the oven to 150°C (300°F) and bake the macarons for 12-14 minutes.
  • Remove from the oven and allow to cool completely on the baking sheet.

Preparing the Filling

  • Blend the fresh goat cheese with the whipping cream, lemon zest, salt, and black pepper until light and airy.

Assembly

  • Pipe a dollop of the whipped cheese filling onto the flat side of one macaron shell and sandwich it with another.
  • Top each assembled macaron with a toasted walnut half.

Chilling

  • Chill the assembled macarons in the fridge for at least 30 minutes before serving.

Notes

To achieve the best results, ensure the meringue is whipped sufficiently and avoid overmixing. Store macarons in an airtight container and they often taste better the next day.