Savory Beet Macarons with Goat Cheese and Walnut Crunch
A sophisticated twist on the classic macaron, featuring earthy beet-infused shells filled with creamy whipped goat cheese and a crunchy walnut topping.
Ingredients
Scale
- 1 cupalmond flour
- 1 1/2 cupspowdered sugar
- 3large egg whites
- 1/4 cupgranulated sugar
- 1 tbspbeet powder (or2 tbspbeet juice)
- 4 ozgoat cheese, softened
- 1/4 cupheavy cream
- 1/2 cupwalnuts, finely chopped and toasted
- 1 tsphoney
- Salt and pepper to taste
Instructions
- Preheat oven to 300°F. Line baking sheets with parchment paper.
- Sift almond flour and powdered sugar together. In a separate bowl, beat egg whites until foamy, gradually add granulated sugar, and beat to stiff peaks. Fold in dry ingredients and beet powder until just combined.
- Pipe 1-inch circles onto prepared sheets. Tap sheets firmly to release air bubbles. Let rest 30 minutes, then bake 15-18 minutes until set. Cool completely.
- Whip goat cheese, heavy cream, honey, salt, and pepper until light and fluffy. Fold in half the toasted walnuts.
- Pipe or spoon filling onto half the macaron shells, sprinkle with remaining walnuts, and top with remaining shells. Chill 1 hour before serving.
Notes
You can customize the seasonings to taste.