Beetroot Macarons with Savory Whipped Cheese
Delight in vibrant Beetroot Macarons filled with a creamy, tangy goat cheese whipped filling. Perfect for gatherings and a unique culinary treat.
Servings: 12 macarons
Calories: 90kcal
Ingredients
Macaron Shell Ingredients
- 100 g powdered sugar Soft and delicate, this sweet base provides the perfect foundation for the macarons.
- 100 g almond flour Creamy and nutty, this ingredient brings a subtle richness to the texture.
- 90 g egg whites Light and airy, they create the essential structure for the macarons.
- 90 g white sugar This adds sweetness, balanced perfectly with the savory accents.
- 1 tbsp beetroot purée (strained smooth) Deeply vibrant and earthy, the beetroot gives these treats their signature color and flavor.
- 1 pinch salt Enhances all the flavors and balances the sweetness.
Savory Cheese Filling Ingredients
- 150 g fresh goat cheese Creamy and slightly tangy, it forms a rich filling.
- 60 ml whipping cream Light and fluffy, this helps in creating the perfect texture for the cheese filling.
- 1/2 tsp lemon zest Adds a refreshing zing that complements the earthy beetroot.
- salt and black pepper Essential seasonings that elevate the savory profile of the filling.
- 12 halves walnut, toasted Crunchy, nutty, and caramelized, these add delightful texture and flavor to garnish the macarons.
Instructions
Preparation
- Sift almond flour and powdered sugar together in a large bowl to eliminate lumps.
- In a clean, dry bowl, whip egg whites until soft peaks form.
- Heat white sugar and water in a small saucepan until it reaches soft-ball stage, then slowly stream it into the whipped egg whites.
- Gently fold beetroot purée and the sifted dry mixture into the whipped egg whites without deflating.
Piping and Baking
- Fit a piping bag with a round tip, fill it with macaron batter, and pipe even circles onto lined baking sheets.
- Let macarons dry for about 30-60 minutes until their tops are matte.
- Bake at 150°C for 12-14 minutes, checking to ensure they can be gently lifted off the parchment.
- Cool completely on the baking sheet before transferring to a wire rack.
Filling and Serving
- In a separate bowl, whip goat cheese until smooth, gradually adding cold whipping cream, lemon zest, and black pepper.
- Pipe or spread the savory whipped cheese filling on one macaron shell and sandwich with another shell.
- Top with a toasted walnut half and chill the assembled macarons in the refrigerator for at least 30 minutes before serving.
Notes
For best results, avoid overmixing the batter, ensure sufficient drying time, and use aged egg whites. These macarons are perfect for elegant afternoon teas, brunches, or cocktail parties.