If you’re searching for an appetizer that will make everyone swoon and spark conversations, look no further than these Savory Beet Macarons with Goat Cheese & Walnut Crunch. Enchantingly vibrant and impossibly elegant, each bite delivers a delicate almond shell, a brilliant kiss of earthy beet, tangy goat cheese, and a savory walnut crunch in the middle. The combination is both unexpected and absolutely irresistible, blurring the lines between dessert and hors d’oeuvre and making these the star of any gathering. Whether you’re hosting a dinner party or just treating yourself, these macarons add confetti-like color and depth of flavor to your table.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering simple but essential ingredients is the key to the magic of Savory Beet Macarons with Goat Cheese & Walnut Crunch. Each element shines on its own and truly matters — from the almond flour that gives macarons their classic delicacy, to beetroot powder’s show-stopping color, and the creamy tang of fresh goat cheese. Quality and freshness mean your finished macaron will be unforgettable.
- Almond flour: Provides that signature chewy texture and nutty backdrop — be sure to use finely sifted, blanched almond flour for smooth macarons.
- Powdered sugar: Sweetens the shells just enough and keeps the texture light and tender.
- Beetroot powder: Naturally colors and flavors the shells with a stunning magenta hue and subtle earthiness.
- Large egg whites (room temperature): The secret to fluffy, stable meringue; aging egg whites overnight helps achieve perfect peaks.
- Granulated sugar: Gradually stabilizes and sweetens the meringue base.
- Cream of tartar: Ensures your egg whites whip up strong and glossy for those coveted “feet.”
- Goat cheese (softened): Adds creamy tang and balances the sweetness of the shells.
- Cream cheese: Boosts stability and richness of the filling, creating a dreamy, spreadable texture.
- Honey: Just a touch brings out both the beet’s sweetness and the goat cheese’s tang.
- Black pepper: Lends a gentle, peppery warmth that sings with the goat cheese.
- Finely chopped toasted walnuts: Contributes crave-worthy crunch and a toasty, nutty finish to the centers.
- Salt (pinch): Balances all the flavors and lifts the filling beautifully.
How to Make Savory Beet Macarons with Goat Cheese & Walnut Crunch
Step 1: Sift Dry Ingredients
Start your Savory Beet Macarons with Goat Cheese & Walnut Crunch by combining the almond flour, powdered sugar, and beetroot powder. Sift everything together into a large bowl, making sure there are absolutely no lumps — this guarantees the classic smooth, crack-free tops macarons are famous for. Don’t skip this step, even if you’re tempted to save time!
Step 2: Whip the Meringue
Separate your egg whites (ensuring not a drop of yolk sneaks in) and let them come to room temperature. In a clean bowl, whisk the egg whites and cream of tartar together until soft peaks form. Gradually pour in the granulated sugar, then continue to beat until stiff, glossy peaks stand up tall. This is the foundation for your cookies’ signature rise and chewy bite.
Step 3: Fold and Macaronage
Gently fold the sifted dry ingredients into your meringue in 2–3 additions. Use a spatula and a light touch, aiming for a batter that flows in thick ribbons and slowly melts back into itself when dripped from the spatula. This stage, “macaronage,” is as satisfying as it is crucial — it’s the difference between lofty, elegant shells and flat, sad pancakes.
Step 4: Pipe and Rest
Load your satiny batter into a piping bag fitted with a round tip. Pipe 1.5-inch circles onto a parchment-lined or silicone-mat baking sheet, giving them space to spread. Lift and tap the pan firmly a few times to pop any air bubbles hiding just below the surface. Let the piped macarons sit out in the open air for 30 to 45 minutes so a skin forms on top — this step may test your patience, but it’s the secret to their smooth, shiny crust.
Step 5: Bake Perfect Shells
Preheat your oven to 300°F (150°C) while your macarons rest. Slide them into the oven and bake for 14 to 16 minutes, rotating the tray halfway through to ensure even coloring. When they’re done, their feet will be well-formed, and the tops will feel set and barely move. Let them cool completely before removing from the tray, as warm shells can crack.
Step 6: Make the Goat Cheese Filling
For the savory heart of your macarons, blend goat cheese, cream cheese, honey, black pepper, and a pinch of salt until completely smooth. Fold in the finely chopped toasted walnuts for irresistible nutty crunch. Transfer the filling to a piping bag for easy, tidy assembly.
Step 7: Fill and Assemble
Pair up similarly sized shells. Pipe a generous swirl of goat cheese and walnut filling onto the underside of half the shells, then gently sandwich together with the remaining halves. For the best texture and flavor, refrigerate your Savory Beet Macarons with Goat Cheese & Walnut Crunch for at least an hour, letting the flavors meld and the filling slightly soften the shells.
How to Serve Savory Beet Macarons with Goat Cheese & Walnut Crunch
Garnishes
Make your Savory Beet Macarons with Goat Cheese & Walnut Crunch even more dazzling with a few clever toppings. Sprinkle the finished macarons with extra toasted walnut bits, freshly cracked black pepper, or a tiny sprig of thyme for a nod to their earthy origins. A little garnish sets the mood for a refined, unforgettable appetizer.
Side Dishes
These macarons pair brilliantly with crisp greens, tangy vinaigrettes, or a fresh herb salad. They also make an eye-catching accompaniment on a cheese platter, mingling with briny olives, roasted vegetables, and crunchy crostini. The savory-sweet blend harmonizes beautifully in a mix of hors d’oeuvres or as a conversation-starting first course.
Creative Ways to Present
Showcase Savory Beet Macarons with Goat Cheese & Walnut Crunch on a striking white platter, nestled among edible flower petals or microgreens for a dramatic pop of color. You might also line them up neatly on a mirrored tray for a dazzling cocktail hour, or stack them in a glass serveware tower for a whimsical centerpiece that guests won’t be able to resist.
Make Ahead and Storage
Storing Leftovers
Store any leftover Savory Beet Macarons with Goat Cheese & Walnut Crunch in an airtight container in the refrigerator. They’ll stay at their best for up to three days, the flavors continuing to mellow as the shells slightly soften, becoming extra luscious.
Freezing
For longer storage, these savory macarons freeze quite well. Place them in a single layer on a tray to freeze solid, then transfer to a zip-top bag or airtight container with parchment between layers. They’ll keep, beautifully, for up to a month; just thaw them in the refrigerator overnight before serving.
Reheating
These macarons are best enjoyed chilled or at room temperature, so skip the microwave. If frozen, let them thaw gently in the refrigerator before arranging on your serving platter. This keeps the filling creamy and the texture just right.
FAQs
Can I use fresh beets instead of beetroot powder?
Yes, you can roast and puree fresh beets, but be careful with the moisture content. Use only a tablespoon or two of thick beet puree and reduce the other wet ingredients. Beetroot powder is preferable for color and consistency, but fresh beets add lovely earthy intensity!
How do I know my macaron batter is ready to pipe?
When you lift your spatula, the batter should fall in thick, shiny ribbons and settle back into itself within about 10 seconds. If it flows too quickly or is too runny, you’ve over-mixed; if it stays chunky, give it a few more gentle folds.
Can I make Savory Beet Macarons with Goat Cheese & Walnut Crunch gluten-free?
Absolutely! Naturally, these macarons are made with almond flour, not wheat flour, so they are a perfect gluten-free option for your appetizer spread. Just verify your powdered sugar and other add-ins to be sure they’re gluten-free, too.
Do I need to use a stand mixer?
A stand mixer makes the meringue step quicker and easier, but a hand mixer will also do the trick. Whipping by hand is possible but definitely a workout — so treat yourself to electric help if you have it!
Why did my macarons crack or lack feet?
This is often due to under-mixed or over-mixed batter, insufficient resting time (so the skin didn’t form), or a too-hot oven. Follow each step carefully and don’t rush the drying time. Practice makes perfect with macarons, and once you nail it, you’ll want to make Savory Beet Macarons with Goat Cheese & Walnut Crunch again and again.
Final Thoughts
If you love surprising your friends and family with something unique, Savory Beet Macarons with Goat Cheese & Walnut Crunch are the appetizer you’ve been waiting for. They’re fun to make, even more fun to share, and every bite brings together stunning colors and amazing flavor. Don’t be intimidated — give them a whirl, and prepare to be the star of your next gathering!
Print
Savory Beet Macarons with Goat Cheese & Walnut Crunch Recipe
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 20 macarons
- Category: Appetizer
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
These savory beet macarons with goat cheese and walnut crunch are a delightful twist on the classic sweet macaron. The earthy beetroot powder adds a beautiful hue to the shells, while the creamy goat cheese filling with a hint of honey and black pepper creates a perfect balance of flavors. The toasted walnuts add a satisfying crunch to every bite.
Ingredients
For the Macaron Shells:
- 1 cup almond flour
- 3/4 cup powdered sugar
- 2 tablespoons beetroot powder
- 2 large egg whites (room temperature)
- 1/4 cup granulated sugar
- 1/2 teaspoon cream of tartar
For the Goat Cheese Filling:
- 4 ounces goat cheese (softened)
- 2 tablespoons cream cheese
- 1 teaspoon honey
- 1/4 teaspoon black pepper
- 1/4 cup finely chopped toasted walnuts
- Pinch of salt
Instructions
- Prepare the Macaron Shells: Sift together almond flour, powdered sugar, and beetroot powder. Whisk egg whites with cream of tartar until soft peaks form. Fold dry ingredients into meringue, transfer to a piping bag, and pipe onto a baking sheet.
- Bake: Rest the macarons, bake at 300°F (150°C) for 14–16 minutes, then cool completely.
- Make the Filling: Mix goat cheese, cream cheese, honey, black pepper, and salt. Fold in chopped walnuts. Pipe onto macaron shells and sandwich with another.
- Chill: Refrigerate for at least 1 hour before serving.
Notes
- For a bolder flavor, add a pinch of fresh thyme to the filling.
- If beetroot powder is unavailable, roast and puree beets, adjusting dry ingredient ratio.
- Best enjoyed slightly chilled.
Nutrition
- Serving Size: 1 macaron
- Calories: 95
- Sugar: 6g
- Sodium: 55mg
- Fat: 6g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
