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
Scale
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
