Description
A colorful, French-inspired macaron combining earthy beetroot with creamy goat cheese. These delicate cookies are beginner-friendly, customizable with nuts, and perfect for elegant gatherings or weeknight treats.
Ingredients
1 cup almond flour
1 cup powdered sugar
2 tablespoons beetroot powder
3 large aged egg whites (24+ hours old)
1/2 cup granulated sugar
1/4 teaspoon cream of tartar
1/4 teaspoon salt
4 oz goat cheese (Chavrie preferred)
4 oz cream cheese (full-fat)
2 tablespoons heavy cream
1/4 cup walnuts (toasted, finely chopped)
Instructions
Line baking sheets with parchment paper
In a small bowl, sift almond flour, powdered sugar, and beetroot powder through a fine-mesh strainer
Whisk aged egg whites in a clean bowl until soft peaks form
Add cream of tartar and gradually add granulated sugar while whipping to stiff, glossy peaks
Gently fold dry ingredients into meringue until smooth and glossy
Transfer batter to a piping bag with a round tip
Pipe 1-inch rounds onto baking sheets, spaced 1 inch apart
Let rest at room temperature 30-60 minutes until a skin forms
Bake at 325°F (160°C) for 20 minutes, rotating halfway
Cool completely before assembling
In a bowl, mix goat cheese, cream cheese, and heavy cream until smooth
Add toasted walnuts and mix until combined
Spread a dollop onto half the macarons, then sandwich with the tops
Notes
Use a digital scale for precise measurements
Toasted walnuts cut through the sweetness; substitute with pistachios or omit for a smoother filling
Resting the piped shells is critical for proper texture
Leftover filling can be stored in an airtight container for 3-4 days
- Prep Time: 45
- Cook Time: 20
- Category: Baking
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 190
- Sugar: 13g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 5.5g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg