Beetroot Macarons with Savory Whipped Cheese
Bright and beautiful, these macaron treats combine the earthy sweetness of beetroot with the creamy richness of goat cheese for a delightful flavor experience.
Servings: 12 pieces
Calories: 150kcal
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.
Notes
Preparing ingredients in advance (mise en place) makes the process more seamless. Ensure the shells are touch-dry before baking to achieve the desired foot.