Name: Beetroot Macarons with Savory Whipped Cheese Recipe
Prep time: 45 min
Cook time: PT-488246H22M57S
Total time: 1 h 30 min
Yield: undefined
Cuisine: French
Ingredients: For the Macaron Shells; Powdered sugar; Almond flour (blanched, finely ground); Egg whites (room temperature); White sugar; Beetroot purée (strained smooth); Salt; Food coloring (optional); For the Whipped Cheese Filling; Fresh goat cheese (young and soft); Whipping cream; Lemon zest; Salt; Black pepper; For the Garnish; Walnut halves, toasted

Why You’ll Love This Recipe

Creative and Elegant: The combination of earthy beetroot and creamy goat cheese brings a unique twist to traditional macaroons.
Beautiful Color: The vibrant pink color from the beetroot purée is eye-catching and makes these macarons a showstopper at any gathering.
Perfect Balance of Flavors: The sweet, delicate macaron shells paired with the tangy, savory whipped goat cheese filling create a sophisticated flavor profile.
Impressive and Fun: These macarons are fun to make, and the process will surely impress your guests.
Versatile: Ideal for fancy brunches, cocktail parties, or anytime you want an elegant snack.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Macaron Shells

Powdered sugar
Almond flour (blanched, finely ground)
Egg whites (room temperature)
White sugar
Beetroot purée (strained smooth)
Salt
Food coloring (optional)

For the Whipped Cheese Filling

Fresh goat cheese (young and soft)
Whipping cream
Lemon zest
Salt
Black pepper

For the Garnish

Walnut halves, toasted

Directions

Sift Dry Ingredients: Thoroughly sift the powdered sugar and almond flour into a large bowl. This is crucial for smooth macaron shells—lumps will affect the texture. Discard any bits that won’t go through the sieve.
Whip the Meringue: In a clean mixing bowl, whip the room temperature egg whites to soft peaks. Meanwhile, heat the white sugar and a splash of water in a saucepan until the syrup reaches soft-ball stage (235–240°F or 113–116°C). Slowly pour this syrup into the whipped egg whites while continuing to beat until you get a stiff, glossy meringue that holds its shape.
Blend the Batter: Gently fold the beetroot purée and optional food coloring into the meringue. Add the sifted dry ingredients in two batches, folding gently with a spatula until the mixture flows in thick, glossy ribbons. Avoid overmixing.
Pipe and Rest: Transfer the batter into a piping bag fitted with a round tip. Pipe even circles, about 1.5 inches wide, onto parchment-lined trays. Tap the trays a couple of times to release any air bubbles. Let the piped shells rest uncovered until their tops are matte, about 25–40 minutes, depending on your kitchen’s humidity.
Bake the Macaron Shells: Bake in a preheated oven at 150°C (300°F) for 12–14 minutes. Watch carefully, as undercooked shells will be sticky and overcooked shells will be dry. Once baked, allow the shells to cool completely on the baking sheets before removing.
Whip the Cheese Filling: In a separate bowl, whip together the goat cheese, whipping cream, lemon zest, salt, and black pepper until light, airy, and smooth. Taste and adjust the seasoning as needed for extra tang.
Assemble and Decorate: Pipe or spoon a generous amount of the whipped cheese filling onto the flat side of half of the macaron shells. Top with the remaining shells to form sandwiches. Finally, press a toasted walnut half onto the top of each macaron for added crunch and flavor.

Servings and Timing

Servings: 20-24 macarons (depending on size)
Prep Time: 45 minutes
Cook Time: 12–14 minutes
Resting Time: 25–40 minutes
Total Time: 1 hour, 30 minutes

Variations

Different Cheese Filling: Swap out the goat cheese for cream cheese or ricotta for a different flavor.
Different Nuts: If you don’t like walnuts, try toasted pecans, hazelnuts, or almonds for a different crunch.
Beetroot Alternatives: Use a different vegetable purée, like sweet potato or carrot, for a twist on the color and flavor.
Herbed Whipped Cheese: Add fresh herbs like thyme, rosemary, or chives to the whipped cheese filling for a more savory kick.

Storage/Reheating

Storage: Store macaron shells and filling separately in airtight containers in the refrigerator. Assembled macarons should be eaten within 2 days for best texture and flavor.
Freezing: You can freeze unfilled macaron shells for up to 1 month. Assemble and fill them after thawing.
Reheating: Macarons are best served at room temperature. Take them out of the fridge 15 minutes before serving to allow the flavors to come alive.

FAQs

Can I use store-bought beetroot purée for this recipe?

Yes, store-bought beetroot purée works well. Just ensure it’s smooth and free of any additional flavorings or preservatives.

Can I make the macaron shells ahead of time?

Yes, you can prepare and bake the macaron shells a day ahead. Store them in an airtight container until you’re ready to assemble.

Do I need to use food coloring?

No, the beetroot purée naturally gives the shells a beautiful pink color, but you can use food coloring if you’d like to intensify the shade.

How can I ensure my macarons have the perfect texture?

Sifting the almond flour and powdered sugar together is crucial. Also, avoid overmixing the batter and ensure the macaron shells are rested properly before baking.

Can I use a different type of cheese for the filling?

Yes, you can substitute the goat cheese with cream cheese or ricotta. Just ensure the cheese is smooth and soft for the best consistency.

My macarons cracked during baking. What went wrong?

Cracked macarons can be caused by overmixing the batter, not letting the shells rest long enough, or oven temperature fluctuations. Make sure to rest your shells until they’re completely matte and your oven is at the right temperature.

How long do beetroot macarons last?

Beetroot macarons are best enjoyed fresh but will keep for 2–3 days when stored in the refrigerator in an airtight container.

Can I freeze the assembled macarons?

Yes, you can freeze assembled macarons, but they are best enjoyed within 1–2 weeks after freezing. Store them in an airtight container.

What can I substitute for walnuts?

You can substitute walnuts with any nut of your choice, such as pecans, almonds, or hazelnuts, depending on your preference.

Are these macarons suitable for gluten-free diets?

Yes, this recipe is naturally gluten-free as it uses almond flour instead of regular flour.

Conclusion

These Beetroot Macarons with Savory Whipped Cheese are a delightful and unique treat that will impress anyone lucky enough to try them. With their vibrant pink hue, creamy goat cheese filling, and crunchy toasted walnuts, they offer a perfect balance of savory and sweet flavors. Whether you’re making them for a special occasion or just to treat yourself, these macarons are sure to be a showstopper!

Beetroot Macarons with Savory Whipped Cheese Recipe