Savory Beet Macarons with Goat Cheese & Walnut Crunch
A delightful and vibrant twist on macarons featuring earthy beet puree, creamy goat cheese, and crunchy walnuts.
Ingredients
For the Macaron Shells
- 1 cup Beet Puree, freshly roasted
- 1.5 cups Almond Flour
- 1 cup Icing Sugar
- 3 large Egg Whites, room temperature Ensure they are at room temperature for better volume.
- 0.5 cup Granulated Sugar
- a pinch Salt
For the Filling
- 4 oz Goat Cheese, softened
- 0.5 cup Chopped Walnuts, toasted
- 2 tablespoons Olive Oil
- 1 teaspoon Fresh Thyme, for flavoring
Instructions
Preparation
- Begin by roasting fresh beets until tender, about 45 minutes at 400°F (200°C). Peel and blend the beets to make a smooth puree. Set this aside to cool.
Making the Macaron Shells
- In a mixing bowl, whisk together almond flour, icing sugar, and the beet puree.
- In a separate bowl, beat egg whites at medium speed until foamy. Gradually add granulated sugar, increasing speed, and whip until stiff peaks form.
- Gently fold the egg white mixture into the almond-beet mixture until fully combined.
Piping and Baking
- Transfer the batter to a piping bag fitted with a round tip. Pipe small circles on a parchment-lined baking sheet, leaving room for them to spread.
- Tap the baking sheet on the counter to release any air bubbles. Let the macarons rest for about 30 minutes, allowing a skin to form.
- Preheat your oven to 300°F (150°C). Bake the macarons for 15-18 minutes until they are firm and easily lift from the parchment. Let them cool completely.
Preparing the Filling
- In a bowl, mix the softened goat cheese, toasted walnuts, olive oil, salt, and thyme until well combined.
Assembling
- Pair macaron shells of similar sizes and sandwich them together with the goat cheese filling.
Serving
- Arrange on a platter and serve!
Notes
Store in an airtight container in the fridge for up to 3 days or freeze for up to a month. Layer with parchment to prevent sticking.