Beetroot Macarons with Savory Whipped Cheese
These vibrant Beetroot Macarons combine the earthy sweetness of beetroot with creamy goat cheese filling, presenting both a visual and culinary delight.
Servings: 12 pieces
Calories: 120kcal
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.
Notes
Ensure egg whites are at room temperature and that you sift the dry ingredients thoroughly for best results. Store in an airtight container in the refrigerator for up to five days.