Beetroot Macarons with Savory Whipped Cheese
Experience the culinary delight of Beetroot Macarons with Savory Whipped Cheese—a captivating twist on a classic French treat. These elegantly colorful confections marry the earthy sweetness of beetroot with the creamy tang of whipped goat cheese, delivering a sensory experience that tantalizes both the palate and the senses. In this step-by-step recipe, you’ll learn how to craft these exquisite macarons that not only look stunning but also provide a burst of flavor that is sure to impress. The vibrant hues of beetroot will brighten your kitchen while the rich aromas will make your heart flutter with anticipation.
History / Fun Fact
Macarons, originally brought to France by Italian chefs in the 16th century, have undergone countless transformations over the years. While the traditional macaron is primarily sweet and filled with buttercream or ganache, culinary innovators have begun exploring savory fillings and unconventional flavors in recent years, making these delectable confections a canvas for creativity. The use of beetroot in this recipe not only adds a unique flavor profile but also a stunning pop of color. Beetroot is admired not only for its natural sweetness but also for its numerous health benefits, making it a fitting ingredient for those who love to indulge without the guilt!
Ingredients
To create these enchanting Beetroot Macarons with Savory Whipped Cheese, you will need the following fresh and vibrant ingredients:
- 100g powdered sugar – Fine and sweet, this sugar gives the macaron its delicate structure.
- 100g almond flour – Nutty and slightly coarse, almond flour brings a hint of richness to each bite.
- 90g egg whites – Light and airy, egg whites form the backbone of these lovely shells.
- 90g white sugar – Adds sweetness and helps stabilize the egg whites for perfect peaks.
- 1 tbsp beetroot purée (strained smooth) – A deep, vibrant red, beetroot purée imparts a unique flavor and eye-catching hue.
- Tiny pinch of salt – Enhances all the flavors without overpowering the palate.
- Optional: food coloring (deep red/pink) – For those seeking an extra punch of color, a drop or two will elevate your macarons’ appearance!
For the filling:
- 150g fresh goat cheese – Creamy and tangy, it contrasts beautifully with the sweetness of the macarons.
- 60ml whipping cream – Adds lightness and airiness to the whipped filling.
- 1/2 tsp lemon zest – Fresh and zesty, it invigorates the overall flavor profile.
- Salt and black pepper – A touch of seasoning that enhances the cheese’s natural goodness.
- 12 walnut halves, toasted – Buttery and crunchy, walnuts add a delightful texture topping each macaron.
Cooking Time & Tips for Beetroot Macarons
Creating Beetroot Macarons can be done in two ways: a quick method for those in a hurry, or a slow, meticulous approach for home chefs who want to savor the art of baking. Quick preparation might involve not drying the macarons properly before baking, risking their signature feet; however, the slow method, focusing on the drying process, often results in the most beautiful and successful macarons.
Practical Tips for Success:
- Ensure your egg whites are at room temperature for optimal whipping.
- Sift the almond flour and powdered sugar multiple times to achieve a lighter, fluffier texture.
- Use a kitchen scale for precise measurements.
Step-by-Step Directions
Sift the dry ingredients: Begin by sifting together the almond flour and powdered sugar in a bowl. This step is essential, as it helps create a smooth texture that’s necessary for producing glossy macaron shells. As you sift, imagine the aroma of sweet and nutty flavors mingling in the air.
Whip the egg whites: In a clean mixing bowl, whip the egg whites to soft peaks. As you blend, the egg whites will gradually transform into a frothy cloud. Meanwhile, combine the white sugar and a small amount of water in a saucepan, heating until it reaches the soft-ball stage. Once it reaches this temperature, slowly stream the syrup into the whipping egg whites. Continue whipping until you achieve stiff, glossy peaks.
Create the macaron batter: Gently add the beetroot purée to the egg white mixture. Then, fold in the sifted dry mix, taking care to incorporate everything without losing the precious air you just whipped into the egg whites. The mixture should fall in a glossy ribbon.
Pipe the macarons: Transfer the batter to a piping bag fitted with a round nozzle. Pipe even circles onto a baking sheet lined with parchment paper. Yonder lies the moment where artistry meets precision! Allow these circles to dry for about 30-60 minutes, or until the tops lose their sheen.
Bake the macarons: Preheat your oven to 150°C (300°F), and place the baking sheet in. Bake for 12–14 minutes. You’ll know they’re ready when the tops feel firm, yet the bottoms produce the signature feet. Allow them to cool completely on a wire rack—patience is key as they transition from warm to cool, enhancing their flavor.
Whip the cheese filling: In a mixing bowl, combine the fresh goat cheese, whipping cream, lemon zest, and a pinch of salt and pepper. Beat until the mixture is light, fluffy, and irresistibly creamy. This savory filling is a standout and will be the perfect complement to the sweet shell.
Assemble the macarons: Once cooled, take a macaron shell, and pipe a generous dollop of the whipped cheese filling onto it. Top with another shell to create a delightful sandwich. To add an extra touch, press a toasted walnut half on top for that beautiful crunch. Chill the assembled macarons in the refrigerator before serving to intensify their flavors.
Serving Suggestions & Occasions
These Beetroot Macarons with Savory Whipped Cheese are perfect for various occasions. Serve them at fancy dinner parties, holiday gatherings, or even as unique hors d’oeuvres at weddings. They are an ideal pairing with a crisp white wine or sparkling water infused with lemon and mint. Their sophisticated colors and flavors are sure to make a lasting impression on your guests.
Common Mistakes for Beetroot Macarons
While making macarons can be a joyous experience, it may also be fraught with pitfalls that can lead to disappointment. Common mistakes include overmixing the batter, which can result in flat macarons that lack their iconic feet. Under-mixing can also lead to shells that don’t hold their shape. Additionally, skipping the drying time before baking can lead to cracked tops. Lastly, ensure you don’t open the oven door prematurely during baking, as the sudden drop in temperature can cause collapse.
Healthier Alternatives & Variations
Feel free to explore alternatives that maintain the whimsical nature of this recipe! For a gluten-free version, ensure that your almond flour is certified gluten-free. You can also consider using a different cheese, such as ricotta or even a vegan cream cheese, to cater to various dietary preferences. Another exciting variation could be to infuse the filling with herbs like chives or dill for added flavor. Colorful options like spinach purée or charcoal black can replace beetroot, creating visually stunning macarons for any palate.
FAQs
1. Can I use a different fruit purée instead of beetroot?
Yes! You can substitute beetroot with other vibrant options like raspberry or carrot purée, each imparting unique flavors.
2. How should I store these macarons?
Store in an airtight container in the refrigerator for up to five days. They can also be frozen for up to three months, allowing you to enjoy them later!
3. Can I use store-bought beetroot purée?
Absolutely! Just ensure it’s pure beetroot without any additives.
4. How can I ensure my macarons have feet?
Drying the piped batter is crucial and ensures a stable structure for your macarons, giving them a beautiful rise and “feet” during baking.
5. What’s the best way to achieve the perfect macaron shell?
Precision is vital, so use a digital scale for your ingredients. Additionally, practice your piping skills to create even-sized shells.
6. Can I make this recipe vegan?
Yes! You can use aquafaba (chickpea brine) instead of egg whites, and substitute goat cheese with a plant-based cheese for the filling.
Conclusion
Don’t wait any longer! Dive into the whimsical world of Beetroot Macarons with Savory Whipped Cheese, where every bite is a playful interplay of flavors and textures. This recipe tantalizes your taste buds and ignites your creative spirit in the kitchen. Grab your ingredients and experience the joy of crafting these delightful treats that will surely impress friends and family alike. Embrace the artistry, the colors, and the flavors, and make every moment in the kitchen a celebration!
Beetroot Macarons with Savory Whipped Cheese
Ingredients
Macaron Shell Ingredients
- 100 g powdered sugar Fine and sweet, helps create delicate structure.
- 100 g almond flour Brings a hint of nuttiness.
- 90 g egg whites At room temperature for optimal whipping.
- 90 g white sugar Adds sweetness and stabilizes egg whites.
- 1 tbsp beetroot purée Strained smooth, imparts a unique flavor and color.
- pinch salt Enhances overall flavors.
- 2 drops food coloring (optional) For extra color enhancement.
Filling Ingredients
- 150 g fresh goat cheese Provides creamy texture and tang.
- 60 ml whipping cream Adds lightness to the filling.
- 1/2 tsp lemon zest Offers a fresh, zesty flavor.
- to taste salt and black pepper Enhances the cheese flavor.
- 12 pieces walnut halves, toasted Adds delightful crunch.
Instructions
Preparation
- Sift the almond flour and powdered sugar together in a bowl to create a smooth texture.
- In a clean mixing bowl, whip the egg whites to soft peaks. Heat white sugar with a small amount of water until it reaches the soft-ball stage, then slowly stream it into the egg whites while continuing to whip until you achieve stiff peaks.
- Gently fold the beetroot purée into the egg white mixture and then fold in the sifted dry mix until everything is incorporated.
Baking
- Transfer the batter to a piping bag and pipe even circles onto a parchment-lined baking sheet. Allow to dry for 30-60 minutes until the tops lose their sheen.
- Preheat oven to 150°C (300°F) and bake for 12-14 minutes. Allow to cool completely on a wire rack.
Filling
- Combine goat cheese, whipping cream, lemon zest, salt, and pepper in a mixing bowl. Beat until light and fluffy.
- Once macaron shells are cooled, pipe a dollop of filling onto one shell and sandwich with another. Top with a toasted walnut half.