Name: Savory Beet Macarons with Goat Cheese & Walnut Crunch Recipe
Prep time: 30 min
Cook time: 16 min
Total time: 1 h 30 min
Cuisine: French
Ingredients: 100 g almond flour; 100 g powdered sugar; 10 g beetroot powder (or freeze-dried beet, ground); 75 g aged egg whites; 50 g granulated sugar; Pinch of cream of tartar; Pinch of salt; 150 g fresh goat cheese; 2 tbsp cream cheese; 1 tbsp heavy cream (adjust as needed); Salt and black pepper, to taste; 30 g toasted walnuts, finely chopped; Extra walnut crumbs, for garnish; Micro herbs or beet powder, optional for dusting

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Introduction

These savory beet macarons offer a vibrant twist on the classic French treat, pairing delicate, ruby-colored shells with creamy goat cheese and a crunchy walnut filling. Perfect for an elegant appetizer or a unique party snack, they’re as beautiful as they are delicious.

A close-up of five red macarons arranged on a white square plate placed on a white marbled texture. Each macaron has two smooth, shiny, dark red shells with a slightly crunchy texture and a thick, white creamy filling speckled with light brown bits in the middle. On top of each macaron are small pieces of chopped walnuts and a tiny green sprig, adding a fresh touch. The macarons look soft and delicate with a rich color contrast between the red shells and the white filling. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

100 g almond flour
100 g powdered sugar
10 g beetroot powder (or freeze-dried beet, ground)
75 g aged egg whites
50 g granulated sugar
Pinch of cream of tartar
Pinch of salt
150 g fresh goat cheese
2 tbsp cream cheese
1 tbsp heavy cream (adjust as needed)
Salt and black pepper, to taste
30 g toasted walnuts, finely chopped
Extra walnut crumbs, for garnish
Micro herbs or beet powder, optional for dusting

Instructions

Step 1: Sift the almond flour, powdered sugar, and beetroot powder into a large bowl to combine and break up any lumps.
Step 2: In a separate clean bowl, whip the aged egg whites with cream of tartar and salt until foamy. Gradually add the granulated sugar while continuing to beat until stiff peaks form.
Step 3: Gently fold the dry ingredient mixture into the meringue using a spatula, mixing until the batter becomes smooth and has a lava-like consistency.
Step 4: Pipe rounds about 3 cm in diameter onto parchment-lined baking trays. Tap the trays firmly on the counter to release any trapped air bubbles.
Step 5: Allow the piped shells to rest at room temperature for 30–45 minutes, or until a dry skin forms on the surface to the touch.
Step 6: Preheat the oven to 150°C (300°F). Bake the shells for 14–16 minutes, then cool completely on the trays before handling.
Step 7: While the shells cool, whip together the goat cheese, cream cheese, and heavy cream until smooth. Season with salt and black pepper, then fold in the chopped toasted walnuts.
Step 8: Pipe the goat cheese filling onto the flat side of one macaron shell and sandwich it with another shell.
Step 9: Chill the assembled macarons in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Tips & Variations

For extra color intensity, try using freeze-dried beet powder if you can’t find regular beetroot powder.
Substitute walnuts with toasted pecans or almonds for a different crunch and flavor.
Adjust the cream in the filling to achieve your preferred consistency; add more for a softer filling or less for a firmer one.
Garnish with micro herbs or a light dusting of beet powder to enhance presentation for special occasions.

Storage

Store the assembled macarons in an airtight container in the refrigerator for up to 2 days. Allow them to come to room temperature for about 10 minutes before serving to enjoy the best texture and flavor. The shells and filling can be prepared separately ahead of time for convenience.

How to Serve

The image shows several bright pink macarons arranged on a white marbled surface. Each macaron has two smooth, slightly shiny pink shells with a rough texture around the edges, sandwiching a thick layer of creamy white filling in the middle. One macaron has a walnut half placed on top of its pink shell. Scattered around the macarons are small green herb sprigs and pieces of walnut and dark red beetroot, adding texture and natural colors to the scene. The lighting highlights the glossy finish of the macaron shells and the soft cream filling. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the macaron shells without beetroot powder?

Yes, you can omit the beetroot powder to make plain savory macarons or substitute it with another natural coloring like powdered spinach or turmeric for different flavors.

How do I know when the macaron batter is mixed enough?

The batter should flow slowly like lava off your spatula and form a thick ribbon when dropped. Overmixing or undermixing can affect the texture of your shells, so aim for a smooth, slightly runny consistency.