Savory Beet Macarons with Whipped Goat Cheese & Walnut Crunch
Indulge in the luxurious taste of savory beet macarons filled with whipped goat cheese and walnut crunch, offering a delightful contrast of textures and flavors.
Servings: 12 pieces
Calories: 120kcal
Ingredients
Macaron Shell Ingredients
- 100 g almond flour Finely ground nut flour that imparts a rich and buttery flavor.
- 100 g powdered sugar Balances the savory notes of the macarons.
- 10 g beetroot powder Infuses the shells with color and a hint of sweetness.
- 2 large egg whites Crucial for structure; whip until stiff peaks form.
Filling Ingredients
- 100 g goat cheese Provides a tangy depth to the filling.
- 50 ml cream Enhances the richness of the filling.
- 1 pinch salt Essential for seasoning.
- 1 pinch pepper Enhances flavors in the filling.
- 50 g walnuts Chopped for a crunchy texture in the filling.
Instructions
Preparation
- Preheat your oven to 160°C (320°F).
- In a mixing bowl, combine the almond flour, powdered sugar, and beetroot powder.
- In a separate bowl, whip the egg whites until stiff peaks form.
- Gently fold the whipped egg whites into the dry ingredients.
- Using a piping bag, pipe the mixture onto a parchment-lined baking sheet, spacing them about 3 cm apart.
- Allow the piped macarons to sit for 30 minutes to form a skin.
Baking
- Bake the macarons for 15-18 minutes or until they have a firm, dry exterior.
Filling Preparation
- Whip together goat cheese, cream, salt, and pepper until light and airy.
- Finely chop the walnuts and fold them into the goat cheese mixture.
Assembly
- Spread or pipe a generous layer of the whipped filling between two macaron shells.
- Press the shells gently together.
Notes
Ensure your mixing bowl and beaters are grease-free before whipping egg whites. Practice piping techniques for uniformity.