Description
Savory Beet Macarons with Goat Cheese & Walnut Crunch are delicate, colorful French-inspired appetizers that combine the earthy flavor of beet-infused macaron shells with a creamy goat cheese and honey filling, topped with a crunchy toasted walnut garnish. These bite-sized treats offer a perfect balance of sweet, savory, and nutty flavors, ideal for a gourmet snack or elegant appetizer.
Ingredients
Scale
For the Beet Macaron Shells:
- 1 cup almond flour
- 3/4 cup powdered sugar
- 2 tablespoons finely ground freeze-dried beets
- 2 large egg whites (room temperature)
- 1/4 cup granulated sugar
- 1/8 teaspoon cream of tartar
- Pinch of salt
For the Filling:
- 4 oz goat cheese (softened)
- 2 tablespoons cream cheese (softened)
- 1 tablespoon honey
- 1/4 teaspoon black pepper
For the Crunch:
- 1/4 cup finely chopped toasted walnuts
Instructions
- Prepare the Macaron Shells: Preheat your oven to 300°F and line two baking sheets with parchment paper or silicone mats. In a food processor, blend the almond flour, powdered sugar, and beet powder until very fine. Sift this mixture into a bowl and set aside.
- Make the Meringue: In a clean bowl, beat the room temperature egg whites with cream of tartar and a pinch of salt until soft peaks form. Gradually add granulated sugar and continue beating until the meringue holds stiff, glossy peaks.
- Combine Ingredients: Gently fold the dry almond and beet mixture into the meringue in batches using a spatula. Continue folding until the batter flows slowly and forms ribbons when lifted.
- Pipe and Rest: Transfer the batter to a piping bag fitted with a round tip. Pipe 1½-inch rounds onto the prepared baking sheets. Firmly tap the trays on the counter to release any air bubbles. Let the piped shells rest at room temperature for 30–45 minutes until they develop a skin and feel no longer sticky to the touch.
- Bake the Shells: Bake for 14–16 minutes, rotating the trays halfway through to ensure even baking. Once done, let them cool completely on the baking sheets before removing.
- Prepare the Filling: In a bowl, mix softened goat cheese, cream cheese, honey, and black pepper until smooth and creamy. Transfer to a piping bag for easier assembly.
- Assemble the Macarons: Pipe the filling onto the flat side of half the macaron shells. Sprinkle a pinch of finely chopped toasted walnuts over the filling, then sandwich with the remaining shells. Chill the assembled macarons for at least 1 hour to meld the flavors.
Notes
- These savory macarons are best enjoyed slightly chilled or at room temperature.
- The beet powder provides a vibrant color and an earthy undertone to the shells.
- They can be made a day ahead and stored in an airtight container in the refrigerator.
