Description
A bold twist on the classic French macaron—these vibrant beet-infused shells are filled with tangy whipped goat cheese and topped with a walnut crunch for an elegant, savory bite.
Ingredients
Scale
- 1 cup almond flour
- 3/4 cup powdered sugar
- 2 large egg whites, room temperature
- 1/4 cup granulated sugar
- 2 tablespoons beet powder
- Pinch of salt
- Filling:
- 4 oz goat cheese, softened
- 2 tablespoons cream cheese
- 1 tablespoon heavy cream
- Salt and pepper to taste
- Walnut Crunch:
- 1/4 cup walnuts, finely chopped
- 1 teaspoon honey
- 1/2 teaspoon olive oil
- Pinch of salt
Instructions
- Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper.
- Sift together almond flour, beet powder, and powdered sugar.
- In a clean bowl, beat egg whites until foamy. Gradually add granulated sugar and beat until stiff peaks form.
- Gently fold dry mixture into the meringue until batter flows like lava (macaronage stage).
- Pipe 1-inch rounds onto baking sheet. Tap tray to release air bubbles. Let rest 30 minutes until a skin forms.
- Bake for 15–17 minutes. Cool completely before removing.
- Meanwhile, mix goat cheese, cream cheese, and cream until smooth and fluffy. Season with salt and pepper.
- Toast walnuts in olive oil and honey for 2–3 minutes. Let cool.
- Pipe filling onto one macaron shell, sprinkle with walnut crunch, and top with another shell to sandwich.
Notes
- Use cooked, puréed beets instead of beet powder for natural color, but reduce moisture carefully.
- Chill assembled macarons for at least 1 hour for best texture.
- Serve as a starter or sophisticated canapé.
Nutrition
- Serving Size: 1 macaron
- Calories: 90
- Sugar: 4g
- Sodium: 65mg
- Fat: 6g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 8mg
Keywords: savory macarons, beet goat cheese appetizer, walnut beet macaron, French savory snacks, elegant hors d'oeuvres