Savory Beet Macarons with Whipped Goat Cheese & Walnut Crunch
An innovative culinary experience blending vibrant beets with creamy goat cheese and crunchy walnuts in a visually stunning macaron.
Servings: 12 pieces
Calories: 90kcal
Ingredients
Macaron Shell Ingredients
- 100 g almond flour Fine, creamy flour that adds richness and texture.
- 100 g powdered sugar Sweet sugar that gives the macarons their delightfully crispy outer shell.
- 10 g beetroot powder Imparts a stunning magenta hue and subtle earthiness.
Filling Ingredients
- 200 g whipped goat cheese Creamy, tangy cheese that provides decadence.
- 50 g chopped walnuts Crunchy bits that add depth and contrast against the smooth cheese.
Instructions
Preparation
- Preheat your oven to 150°C (300°F).
- In a medium-sized bowl, combine almond flour, powdered sugar, and beetroot powder. Whisk them gently until homogeneous.
- In a clean mixing bowl, whip the egg whites until soft peaks form. Gradually add in the dry mix while continuing to whip.
- Transfer the batter into a piping bag and pipe small circles onto a lined baking sheet.
- Allow the piped macarons to sit for 30 minutes to form a skin.
Baking
- Bake the macarons for 15-20 minutes, watching closely for signature feet.
- Remove from the oven and let cool completely on the baking sheet.
Filling and Assembly
- In a small bowl, mix together whipped goat cheese and chopped walnuts.
- Assemble the macarons by spooning a portion of the filling onto one shell and topping it with another shell.
Notes
Ensure all ingredients are at room temperature for better results. Sifting almond flour and powdered sugar is crucial for a smooth batter. Consider using a piping bag for uniform shapes.