There’s just something show-stopping about Beet Macarons with Goat Cheese & Walnut Crunch. This recipe transforms the humble French macaron into a vivid magenta treat that’s crisp on the outside, creamy within, and speckled with satisfying crunch. The earthiness of beet powder melds seamlessly with tangy goat cheese and the subtle sweetness of honey, all punctuated by toasted walnuts for texture. Whether you’re bringing a stunning dessert to the table or elevating your appetizer spread, these macarons will wow every guest from first glance to last bite.

Beet Macarons with Goat Cheese & Walnut Crunch Recipe - Recipe Image

Ingredients You’ll Need

Beet Macarons with Goat Cheese & Walnut Crunch might look impressive, but the secret is that each ingredient plays a key role in their overall flavor, color, and texture. Let’s break it down so you can appreciate how every element brings this elegant treat together.

Powdered sugar: Gives the macaron shells their signature smooth, delicate texture and subtle sweetness.
Almond flour: Provides that classic chewy bite and a mild nuttiness, complementing the walnut filling.
Egg whites (room temperature): Ensure a stable, fluffy meringue for perfectly risen shells.
Granulated sugar: Stabilizes the meringue for glossy, smooth macaron tops.
Beet powder: Delivers vibrant natural color without overpowering the flavor (plus that earthy note).
Cream of tartar: Helps the egg whites whip up firm and stable—absolutely essential for successful macarons.
Goat cheese (softened): The tangy, creamy heart of your filling, pairing beautifully with beet’s earthiness.
Cream cheese (softened): Adds body and extra smoothness to the goat cheese filling.
Honey: Lends just the right amount of floral sweetness to balance the tang and savoriness.
Black pepper: Adds a surprising, sophisticated kick that ties the whole flavor profile together.
Toasted walnuts (finely chopped): The secret weapon—providing irresistible crunch and a deep, nutty flavor.

How to Make Beet Macarons with Goat Cheese & Walnut Crunch

Step 1: Prep Your Pans and Dry Ingredients

Begin by lining two baking sheets with parchment paper—this ensures that your Beet Macarons with Goat Cheese & Walnut Crunch release cleanly and bake evenly. Sift the powdered sugar, almond flour, and beet powder together into a large bowl. Sifting is crucial; you want a lump-free, silky mixture for that signature macaron smoothness.

Step 2: Whip the Meringue

In a separate clean bowl, whip the egg whites and cream of tartar with an electric mixer until they turn foamy. Gradually sprinkle in the granulated sugar, beating all the while, until the meringue forms stiff peaks—glossy, cloudlike, and not slipping when you tip the bowl upside down. This structure sets the stage for beautiful, airy shells.

Step 3: Fold and Macaronage

Gently fold your sifted almond mixture into the whipped egg whites. The secret to successful macaronage is patience: fold until the batter flows slowly off your spatula, forming thick ribbons. Overmixing can make the shells flat, undermixing makes them lumpy—so aim for that elusive “lava-like” consistency for the best Beet Macarons with Goat Cheese & Walnut Crunch.

Step 4: Pipe and Rest

Transfer your batter into a piping bag fitted with a round tip. Pipe 1-inch rounds onto your prepared trays, giving them space to spread just a bit. Tap the trays firmly against your counter to pop any air bubbles, which will help achieve a flawless surface. Let the shells rest at room temperature for 30 to 40 minutes, until they develop a matte “skin”—essential for developing those classic macaron feet.

Step 5: Bake the Macarons

Preheat your oven to 300°F. Bake one tray at a time in the center of the oven for 14 to 16 minutes. The Beet Macarons with Goat Cheese & Walnut Crunch shells are done when the tops are set and the bottoms peel off the paper easily. Cool completely before filling to avoid a runny mess.

Step 6: Make the Filling

In a bowl, beat together the softened goat cheese, cream cheese, honey, and freshly ground black pepper until super smooth and creamy. This fluffy, tangy filling is the heart of the macaron—don’t skimp on mixing to get everything luxuriously combined.

Step 7: Fill and Assemble

Pipe a small amount of filling onto the flat side of one cooled macaron shell. Sprinkle generously with finely crushed toasted walnuts—the “crunch” in Beet Macarons with Goat Cheese & Walnut Crunch! Top with another shell to make a sandwich. Repeat until all the macarons are filled and assembled.

Step 8: Chill and Serve

For best results, chill your assembled macarons for at least one hour—or overnight if you have the patience. This helps the flavors meld and the shells soften to that perfect texture. Remember to let them come to room temperature before serving for maximum creamy, crunchy enjoyment.

How to Serve Beet Macarons with Goat Cheese & Walnut Crunch

Garnishes

Dress up your Beet Macarons with Goat Cheese & Walnut Crunch by scattering extra chopped toasted walnuts or a tiny sprig of fresh thyme on the plate. A drizzle of honey or a small sprinkling of flaky sea salt also delivers a lovely finish that complements the creamy filling and adds visual flair.

Side Dishes

Pair these vibrant macarons with a simple green salad where peppery arugula or watercress brings freshness, or offer alongside a cheese and charcuterie platter for a playful, sweet-savory bite. They also look right at home with a sparkling rosé or crisp white wine, letting the beet and goat cheese flavors truly sparkle.

Creative Ways to Present

Try stacking your Beet Macarons with Goat Cheese & Walnut Crunch on a tiered stand for a high tea vibe, or nestle each one in a mini cupcake liner for an elegant party bite. For a whimsical touch, serve them scattered with edible flower petals or on a platter surrounded by beet greens and walnut halves. Your guests won’t know whether to admire them or dive right in!

Make Ahead and Storage

Storing Leftovers

Keep any remaining Beet Macarons with Goat Cheese & Walnut Crunch refrigerated in an airtight container for up to three days. Chilling helps the flavors mingle, and the texture becomes even more delightful after a rest, so leftovers are just as tempting as the first batch.

Freezing

Macarons are wonderfully freezer-friendly. Place filled or unfilled shells in a single layer between parchment sheets in a sealed container. Freeze for up to one month. Thaw overnight in the refrigerator, then bring to room temperature before serving to preserve that delicate, crisp-meets-creamy balance.

Reheating

No reheating is needed for Beet Macarons with Goat Cheese & Walnut Crunch! In fact, gentle room temperature is your friend here. Simply take refrigerated macarons out about 30 minutes before serving for optimum flavor and texture.

FAQs

Can I make Beet Macarons with Goat Cheese & Walnut Crunch without beet powder?

Beet powder not only gives gorgeous color but also a subtle earthy note. If you skip it, your macarons will be pale, but you can substitute a natural food dye or just enjoy a traditional hue. However, the beet powder truly makes the experience special!

My macarons cracked. What went wrong?

Cracked shells are usually due to under-mixed batter, not resting long enough, or baking at too high a temperature. Make sure to follow each step—especially the resting period and sifting dry ingredients—for smooth, crack-free results.

Is it possible to use a different cheese for the filling?

Absolutely! While goat cheese gives that delightful tang, you can experiment with ricotta or even whipped feta for different flavor twists. Just ensure your substitute is spreadable, creamy, and harmonizes with honey and walnuts.

Can I make Beet Macarons with Goat Cheese & Walnut Crunch gluten-free?

Great news: this recipe is naturally gluten-free, thanks to almond flour as the shell base. Always double-check your ingredient brands for possible cross-contamination if strict gluten avoidance is needed.

Why should macarons be chilled before serving?

Chilling helps the shell absorb a little moisture from the filling, resulting in perfectly tender macarons. An overnight rest melds all the flavors together, so if you have the time (and patience!) you’ll be rewarded with the very best Beet Macarons with Goat Cheese & Walnut Crunch.

Final Thoughts

If you’re ready to impress friends or simply treat yourself to something truly out of the ordinary, give Beet Macarons with Goat Cheese & Walnut Crunch a try. They’re playful, pretty, and packed with vibrant flavors that will have everyone swooning. Happy baking!

Beet Macarons with Goat Cheese & Walnut Crunch Recipe

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4.7 from 4 reviews

Author: admin
Total Time: 55 minutes plus resting time
Yield: 24 macarons 1x
Diet: Vegetarian, Gluten-Free

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Description

These Beet Macarons with Goat Cheese & Walnut Crunch are a delightful twist on the traditional sweet macaron, offering a savory and nutty flavor profile with a hint of earthy beet. The creamy goat cheese filling complements the crunchy walnut topping perfectly, creating a unique and elegant treat.

Ingredients

Scale

For the Macaron Shells:

1 cup powdered sugar
3/4 cup almond flour
2 large egg whites at room temperature
1/4 cup granulated sugar
1 teaspoon beet powder
1/4 teaspoon cream of tartar

For the Filling:

4 ounces goat cheese, softened
2 tablespoons cream cheese, softened
2 tablespoons honey
1/4 teaspoon black pepper
1/4 cup toasted walnuts, finely chopped

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Instructions

Prepare Macaron Shells: Line two baking sheets with parchment paper. Sift together powdered sugar, almond flour, and beet powder. Beat egg whites and cream of tartar until stiff peaks form. Fold in the almond mixture and pipe onto sheets.
Bake: Let macarons sit, then bake at 300°F for 14-16 minutes. Cool before filling.
Make Filling: Beat goat cheese, cream cheese, honey, and black pepper until smooth.
Assemble: Pipe filling onto macaron shell, sprinkle with walnuts, and sandwich with another shell. Chill before serving.

Notes

For best texture, refrigerate filled macarons overnight and bring to room temperature before serving.
Beet powder provides color without dominating the flavor.

Prep Time: 40 minutes plus resting time
Cook Time: 15 minutes
Category: Appetizer, Dessert
Method: Baking
Cuisine: French-Inspired