Savory Beet Macarons with Whipped Goat Cheese & Walnut Crunch
Elevate traditional macarons with a savory twist, featuring vibrant beetroot, creamy goat cheese, and a delightful walnut crunch.
Servings: 12 pieces
Calories: 75kcal
Ingredients
For the Macaron Shells
- 100 g almond flour Provides a slightly chewy texture.
- 100 g powdered sugar Adds sweetness and a smooth finish.
- 10 g beetroot powder Offers vivid color and earthy flavor.
- 160 g egg whites Must be at room temperature for optimal whipping.
For the Filling
- 200 g whipped goat cheese Creamy and aromatic.
- 50 g chopped walnuts Adds crunch and nutty flavor.
Instructions
Preparation
- Preheat the oven to 150°C (300°F) and line a baking sheet with parchment paper.
- In a bowl, whisk together almond flour, powdered sugar, and beetroot powder.
- In another bowl, beat egg whites until firm peaks form.
Assembly
- Gently fold the dry ingredients into the whipped egg whites until a thick batter forms.
- Pipe small circles onto the prepared baking sheet.
- Let the macarons rest for 30 minutes to form a skin.
Baking
- Bake the macarons for 15-20 minutes until they have risen and formed a foot.
- Cool the macarons completely on the tray.
Filling & Serving
- Mix whipped goat cheese with chopped walnuts.
- Sandwich the macaron shells with the goat cheese filling.
- Serve on a platter, inviting guests to enjoy these delightful treats.
Notes
Make sure to rest the macarons before baking for the best texture. Experiment with fillings for different flavors.