Beetroot Macarons with Savory Whipped Cheese
Bright and beautiful, Beetroot Macarons with Savory Whipped Cheese are a true culinary delight that brings both color and flavor to the table. Each delicate shell has a subtle earthy sweetness from the beetroot, complemented by the creamy richness of the goat cheese filling. This step-by-step recipe will guide even the novice baker through the process of creating these show-stopping treats, ensuring that every crunch and every bite creates an unforgettable experience.
History / Fun Fact
Macarons have a storied past that dates back to ancient Italy, gaining popularity in France during the 16th century. However, the incorporation of beetroot into these delightful pastries is a modern twist that showcases the creativity of contemporary chefs. Known for its vivid color and nutritional benefits, beetroot adds a unique layer of flavor and a striking aesthetic to traditional macarons. The combination of sweet and savory is a gourmet approach that reflects current food trends, bringing excitement and innovation to classic recipes.
Ingredients
Let’s gather all the vibrant ingredients that will bring life and flavor to our Beetroot Macarons with Savory Whipped Cheese:
- 100g powdered sugar – Fine and sweet, this will serve as the backbone of your macaron shells, ensuring they are delicate and airy.
- 100g almond flour – Ground smooth, this ingredient adds a nutty note and is key to achieving that perfect macaron texture.
- 90g egg whites – Light and foamy, they will whip into stiff peaks, giving structure to your macarons.
- 90g white sugar – Adds sweetness and stability to the egg whites when whipped.
- 1 tbsp beetroot purée (strained smooth) – Earthy and sweet, this vivid purée gives our macarons a glorious color and flavor.
- Tiny pinch of salt – Elevates the flavors, adding depth.
- Optional: food coloring (deep red/pink) – For those who want extra vibrancy!
- 150g fresh goat cheese – Creamy and slightly tangy, it serves as the heart of our filling.
- 60ml whipping cream – Lightens up the filling, making it airy and luscious.
- 1/2 tsp lemon zest – Captures a bright note to balance the richness.
- Salt and black pepper – For seasoning that bounces the flavors up a notch.
- 12 walnut halves, toasted – Crunchy and rich, these will crown our macaron sandwich, contributing texture and flavor.
Cooking Time & Tips For Beetroot Macarons
Creating the perfect macaron is a labor of love that can take time but is entirely worth it. Quick preparation methods can be used for those who are experienced, where multitasking can speed things along. However, for novice bakers, approaching this recipe with patience will lead to better results.
Prepare your ingredients in advance—this practice is called mise en place, and it makes the process more seamless. Utilize a kitchen scale for precision, as accuracy is key to macaron success. Don’t rush the drying time between piping and baking; ensuring the shells are touch-dry tops is vital for achieving that coveted “foot” during baking.
Step-by-Step Directions
Sift the Mix: Begin by sifting together the almond flour and powdered sugar into a bowl, creating a fine, airy mixture. This step ensures the dry ingredients blend beautifully and prevents clumps that could ruin the macaron’s signature smooth surface.
Whip the Egg Whites: In a clean mixing bowl, whip the egg whites to soft peaks. In a saucepan, heat the white sugar with just a bit of water until it reaches the soft-ball stage (around 240°F or 115°C). Carefully stream this hot sugar syrup into the egg whites while whisking, transforming them into stiff, glossy meringue.
Combine Flavors: Once your meringue is stiff and shiny, gently fold in the beetroot purée and the sifted dry mixture. Use a spatula to combine until the batter is glossy and smooth, taking care not to deflate the airy meringue—a crucial step in this recipe!
Pipe the Shells: Prepare a baking sheet lined with parchment paper. Use a piping bag fitted with a round tip to pipe even circles onto the sheet. Tap the baking sheet on the counter to remove air bubbles and let the piped macarons dry until their tops are matte and slightly hardened.
Bake to Perfection: Preheat the oven to 150°C (300°F) and bake the macarons for 12-14 minutes. Keep an eye on them; perfectly baked macarons will have risen slightly and form a foot. Allow them to cool completely on the parchment before attempting to remove them.
Whip the Filling: In a mixing bowl, combine the fresh goat cheese, whipping cream, lemon zest, salt, and a pinch of black pepper. Whip these ingredients until light and airy, creating a fluffy filling that will complement the sweet shells beautifully.
Assemble the Macarons: Pair each macaron shell with a matching partner. Pipe a generous dollop of the whipped cheese filling onto one shell and then cover it with another. Add a toasted walnut half on top for a delightful crunch and nutty flavor.
Chill and Serve: Place the assembled macarons in the refrigerator to chill for at least 30 minutes. This resting period allows the flavors to meld, enhancing your culinary creation. Serve cold for a refreshing treat that will wow your friends and family!
Serving Suggestions & Occasions
Beetroot Macarons with Savory Whipped Cheese are perfect for a festive gathering or an elegant afternoon tea. Serve them on a beautiful platter alongside some sparkling water, herbal teas, or even light white wines for a sophisticated pairing. Their vibrant appearance can lift the mood of any occasion, making them a commendable addition to birthday parties, bridal showers, or holiday celebrations. Take them to a potluck, and watch them steal the spotlight!
Common Mistakes For Beetroot Macarons
Creating macarons can be challenging, and there are a few common pitfalls to avoid. One major mistake is under-mixing the batter—this results in shells that don’t rise properly. Conversely, over-mixing can lead to runny batter that spreads, creating flat and misshapen macarons.
Failing to dry the piped shells properly is another common misstep that can prevent the desired foot from forming. Make sure to let them dry until the tops are matte but not dried out entirely. It’s also essential to ensure your oven temperature is accurate; consider using an oven thermometer to verify it’s at the correct setting.
Healthier Alternatives & Variations
For those looking for healthier alternatives, consider substituting almond flour with a gluten-free flour blend. You can also use low-fat goat cheese or substitute it completely with ricotta or cream cheese for a lighter filling. Additionally, you could explore alternative natural coloring options for the macarons—such as concentrated fruit juices or vegetable powders—to maintain that beautiful hue without artificial additives.
For a fun variation, try adding spices such as smoked paprika or fresh herbs like chives into the filling to impart a unique twist!
FAQs
Can I make the macarons in advance?
Yes! You can prepare the macaron shells a day ahead and store them in an airtight container in the refrigerator.What if my macarons crack during baking?
Cracking usually indicates that the shells were either undercooked or the oven was too hot. Adjust your temperature and baking time to find the perfect balance.How should I store the macarons?
Store the completed macarons in an airtight container in the refrigerator for up to a week.Can I freeze Beetroot Macarons?
Yes! You can freeze unfilled shells between layers of parchment paper. Just allow them to come to room temperature before filling when you’re ready to serve.What else can I use instead of beetroot purée?
You could use other vegetable purées like carrot or pumpkin for a similar texture, but it will alter the taste and color.Do I need to age my egg whites?
While aging egg whites can help with the meringue consistency, it’s not strictly necessary. Fresh egg whites can still yield successful macarons.
The delightful combination of sweet and savory in Beetroot Macarons with Savory Whipped Cheese is simply irresistible. The vibrant colors and unique flavors will not only impress your guests but also make for a fun and creative baking project. So gather your ingredients and embark on this journey into the world of macarons—you won’t regret trying this captivating recipe!
Beetroot Macarons with Savory Whipped Cheese
Ingredients
Macaron Shell Ingredients
- 100 g powdered sugar Fine and sweet, this serves as the backbone of your macaron shells.
- 100 g almond flour Ground smooth to add a nutty note and achieve the perfect macaron texture.
- 90 g egg whites Light and foamy; they'll whip into stiff peaks.
- 90 g white sugar Adds sweetness and stability to the egg whites.
- 1 tbsp beetroot purée (strained smooth) Gives the macaron a glorious color and flavor.
- Tiny pinch none salt Elevates the flavors, adding depth.
- Optional none food coloring (deep red/pink) Add for extra vibrancy.
Filling Ingredients
- 150 g fresh goat cheese Creamy and slightly tangy, it serves as the heart of the filling.
- 60 ml whipping cream Lightens up the filling, making it airy and luscious.
- 1/2 tsp lemon zest Captures a bright note to balance the richness.
- To taste none salt and black pepper For seasoning that elevates the flavors.
- 12 none walnut halves, toasted Adds crunch and richness to the macaron sandwich.
Instructions
Preparation of Macarons
- Sift together the almond flour and powdered sugar into a bowl, creating a fine, airy mixture.
- In a clean mixing bowl, whip the egg whites to soft peaks. In a saucepan, heat the white sugar with a bit of water until it reaches the soft-ball stage (around 240°F or 115°C). Carefully stream this hot sugar syrup into the egg whites while whisking, transforming them into stiff, glossy meringue.
- Once your meringue is stiff and shiny, gently fold in the beetroot purée and the sifted dry mixture until the batter is glossy and smooth.
- Prepare a baking sheet lined with parchment paper. Use a piping bag fitted with a round tip to pipe even circles onto the sheet. Tap the baking sheet on the counter to remove air bubbles and let the piped macarons dry until their tops are matte and slightly hardened.
Baking
- Preheat the oven to 150°C (300°F) and bake the macarons for 12-14 minutes. Allow them to cool completely on the parchment before attempting to remove them.
Preparation of Filling
- In a mixing bowl, combine the fresh goat cheese, whipping cream, lemon zest, salt, and black pepper. Whip these until light and airy.
Assembly
- Pair each macaron shell with a matching partner. Pipe a generous dollop of the whipped cheese filling onto one shell and cover it with another. Top with a toasted walnut half.
Chill and Serve
- Place the assembled macarons in the refrigerator to chill for at least 30 minutes before serving.