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
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
Nutrition
- Serving Size: 1 macaron
- Calories: 95
- Sugar: 8 g
- Sodium: 50 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 10 mg
