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Savory Beet Macarons with Goat Cheese & Walnut Crunch Recipe

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★★★★★

5 from 62 reviews

Delightfully vibrant and sophisticated, these Savory Beet Macarons feature delicate beet-infused almond shells filled with a whipped goat cheese and cream cheese mixture, accented by crunchy toasted walnuts. Perfect for an elegant appetizer or a unique party treat, these macarons combine earthy sweetness with creamy tanginess and nutty texture for a gourmet bite.

Ingredients

Scale

For the Savory Beet Macaron Shells

  • 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

For the Whipped Goat Cheese Filling

  • 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

To Finish

  • Extra walnut crumbs, for garnish
  • Micro herbs or beet powder, optional for dusting

Instructions

  1. Sift dry ingredients: Sift together the almond flour, powdered sugar, and beetroot powder into a large bowl to remove any lumps and ensure a smooth macaron batter.
  2. Whip egg whites: In a separate bowl, whip the aged egg whites with a pinch of cream of tartar and salt until foamy. Gradually add the granulated sugar and continue beating until stiff, glossy peaks form, indicating a stable meringue.
  3. Fold batter: Gently fold the sifted dry ingredients into the meringue using a spatula, mixing carefully until the batter becomes smooth and lava-like, ensuring not to deflate the meringue.
  4. Pipe rounds: Transfer the batter to a piping bag and pipe 3 cm diameter rounds onto parchment-lined baking trays. Tap the trays firmly on the counter to release air bubbles for an even surface.
  5. Rest shells: Allow the piped shells to rest at room temperature for 30–45 minutes until a dry skin forms on the surface, preventing cracking during baking.
  6. Bake shells: Preheat the oven to 150°C (300°F) and bake the shells for 14–16 minutes. Once baked, allow them to cool completely on the trays to retain their crisp texture.
  7. Prepare filling: In a bowl, whip together the fresh goat cheese, cream cheese, and heavy cream until smooth and creamy. Season with salt and black pepper to taste, then fold in the finely chopped toasted walnuts for added crunch.
  8. Assemble macarons: Pipe a generous amount of the goat cheese filling onto the flat side of one shell. Top with another shell to form a sandwich, pressing gently to spread the filling evenly.
  9. Chill and serve: Refrigerate the assembled macarons for at least 30 minutes to allow the flavors to meld and the filling to set. Garnish with extra walnut crumbs and optional micro herbs or a light dusting of beet powder before serving.

Notes

  • Use aged egg whites (leftover for 24–48 hours covered in the fridge) for better meringue stability.
  • Let the macarons rest long enough to form a skin to avoid cracking during baking.
  • Adjust heavy cream in filling to achieve desired consistency.
  • Store assembled macarons in an airtight container in the refrigerator and consume within 2 days for best freshness.
  • Beetroot powder can be substituted with freeze-dried beets ground to a fine powder.

Keywords: beet macarons, savory macarons, goat cheese filling, walnut crunch, elegant appetizer, French pastry, party hors d'oeuvres

Find it online: https://annakocht.com/savory-beet-macarons-with-goat-cheese-and-walnut-crunch-recipe/