Savory Beet Macarons with Whipped Goat Cheese & Walnut Crunch
A delightful savory spin on a classic French dessert, these vibrant macarons are filled with creamy goat cheese and walnut crunch, offering a unique experience for the palate.
Servings: 12 pieces
Calories: 120kcal
Ingredients
Macaron Shells
- 100 g almond flour Creamy and inherently nutty, provides a delightful base.
- 100 g powdered sugar Balances the depth of flavor to ensure macarons are not too savory.
- 10 g beetroot powder or finely ground freeze-dried beet Lends an earthy flavor and vibrant hue to the macarons.
- 2 pieces egg whites Whipped into stiff peaks for lightness.
Filling
- To taste whipped goat cheese Aromatic and creamy, it balances the savory and sweet.
- 50 g walnuts, crushed Adds texture and nutty depth.
Instructions
Prepare the Macaron Shells
- Preheat your oven to 160°C (320°F).
- In a bowl, sift together almond flour, powdered sugar, and beetroot powder.
- In a separate bowl, whip the egg whites until stiff peaks form.
- Gently fold the dry ingredients into the whipped egg whites.
- Pipe macaron shapes onto a parchment-lined baking sheet.
- Let the macaron shells rest for 30 minutes.
- Bake for 12-15 minutes, allowing them to rise with a foot. Cool completely.
Assemble the Macarons
- Mix whipped goat cheese with crushed walnuts.
- Spread goat cheese filling on one macaron shell and sandwich it with another.
- Serve your savory treats and enjoy!
Notes
Perfect for brunch or as an appetizer, these macarons can be paired with white wine or herbal tea. Make them ahead and freeze for future enjoyment.