Description

Beetroot Macarons with Savory Whipped Cheese are vibrant, elegant, and unique treats combining earthy beetroot with creamy goat cheese filling and a toasted walnut topping. Perfect for impressing guests at cocktail hours, brunches, or special occasions.

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

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Instructions

Sift powdered sugar and almond flour into a large bowl. Discard any lumps.
In a clean mixing bowl, whip egg whites to soft peaks. Heat white sugar and water to soft-ball stage (235–240°F/113–116°C) and pour into whipped egg whites, continuing to beat until stiff peaks form.
Fold beetroot purée and optional food coloring into meringue. Gradually fold in sifted dry ingredients in two batches. Mix until the batter flows in thick, glossy ribbons.
Transfer the batter into a piping bag and pipe 1.5-inch circles onto parchment-lined trays. Tap the trays to release air bubbles and let the shells rest for 25–40 minutes until matte.
Bake at 150°C (300°F) for 12–14 minutes. Let shells cool completely before removing from trays.
For the filling, whip goat cheese, whipping cream, lemon zest, salt, and black pepper until light and airy.
Pipe a generous amount of whipped cheese onto half of the macaron shells, then top with the remaining shells to form sandwiches. Press a toasted walnut half on top of each macaron.

Notes

Swap goat cheese with cream cheese or ricotta for a different flavor.

Use other nuts like pecans, hazelnuts, or almonds instead of walnuts.

Try substituting beetroot with sweet potato or carrot purée for a different twist.

Adding herbs like thyme or rosemary to the filling can enhance the savory flavor.

Prep Time: 45 minutes
Cook Time: 12–14 minutes per batch
Category: Dessert
Method: undefined
Cuisine: French