Savory Beet Macarons with Goat Cheese and Walnuts are a unique twist on the classic French treat. The earthy sweetness of beets pairs beautifully with creamy goat cheese and crunchy walnuts, making these macarons not just eye-catching but deliciously different too. I love serving these at gatherings; they always grab attention.
Growing up, my dad, James, introduced me to beets. He enjoyed their distinct flavor in unexpected dishes. Our family dinners often sparked my own creativity in the kitchen, which led me to create this delightful recipe.
Your Ingredients List
- 1 cup almond flour
- 1 cup powdered sugar
- 2 large egg whites
- 1/4 cup granulated sugar
- 1/2 cup cooked and pureed beets
- 1/2 cup goat cheese, softened
- 1/4 cup heavy cream
- 1/4 cup walnuts, toasted and chopped
- Salt and pepper to taste
The Simple Steps to Follow
- Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
- In a bowl, mix almond flour and powdered sugar.
- In a separate bowl, whip the egg whites until foamy.
- Slowly add granulated sugar and beat until stiff peaks form.
- Gently fold in the beet puree.
- Gradually add the almond flour mixture until combined.
- Pipe small rounds onto the prepared baking sheet.
- Let them rest for 30 minutes until they develop a shell.
- Bake for 15-20 minutes, then cool completely.
- For the filling, whip the goat cheese and heavy cream until smooth.
- Season with salt and pepper, and fold in the chopped walnuts.
- Assemble the macarons by spreading the filling between two shells.
- Serve as an elegant appetizer.
Healthy Twists on a Classic
You can experiment with using different cheeses, such as feta or ricotta, for the filling. This adds fresh flavors while keeping the original spirit of the macarons. You can also replace some of the almond flour with chickpea flour, giving a different texture while keeping things healthy.
Serving Suggestions From My Table
I love serving these macarons as a starter for dinner parties. They pair nicely with a light salad or a glass of bubbly. You can also garnish them with a sprinkle of fresh herbs for an extra pop of flavor.
Getting It Just Right
Make sure your egg whites are at room temperature before whipping them. This helps achieve the best volume. Also, monitor the baking time closely, as every oven can be different. The macarons should have a slight sheen when done.
How to Store Leftovers
If you have any leftover macarons, store them in an airtight container in the fridge for up to three days. To keep them fresh, I recommend separating the shells and the filling and assembling them just before serving.
Enjoy Every Moment
Embrace the joy of cooking and sharing these unique macarons with friends and family. Each bite is not just a treat but a small celebration of flavors and memories in the kitchen.
A Few Common Questions
What makes Savory Beet Macarons with Goat Cheese and Walnuts unique?
These macarons stand out because they use beets for a naturally sweet base, while the goat cheese and walnuts create a rich and savory filling. This unexpected flavor combination makes them a hit at any event.
Can I make Savory Beet Macarons with Goat Cheese and Walnuts ahead of time?
Yes, you can prepare the shells in advance and store them in an airtight container. The filling can also be made beforehand. Assemble them just before serving for the best texture.
What can I serve with Savory Beet Macarons with Goat Cheese and Walnuts?
These macarons pair beautifully with light salads, sparkling beverages, or even a charcuterie board. They are versatile enough to complement many appetizers and drinks.
Print
Savory Beet Macarons with Goat Cheese and Walnuts
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A unique twist on classic French macarons using earthy beets, creamy goat cheese, and crunchy walnuts for a delicious appetizer.
Ingredients
- 1 cup almond flour
- 1 cup powdered sugar
- 2 large egg whites
- 1/4 cup granulated sugar
- 1/2 cup cooked and pureed beets
- 1/2 cup goat cheese, softened
- 1/4 cup heavy cream
- 1/4 cup walnuts, toasted and chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
- In a bowl, mix almond flour and powdered sugar.
- In a separate bowl, whip the egg whites until foamy.
- Slowly add granulated sugar and beat until stiff peaks form.
- Gently fold in the beet puree.
- Gradually add the almond flour mixture until combined.
- Pipe small rounds onto the prepared baking sheet.
- Let them rest for 30 minutes until they develop a shell.
- Bake for 15-20 minutes, then cool completely.
- For the filling, whip the goat cheese and heavy cream until smooth.
- Season with salt and pepper, and fold in the chopped walnuts.
- Assemble the macarons by spreading the filling between two shells.
- Serve as an elegant appetizer.
Notes
Make sure egg whites are at room temperature for best volume. Monitor baking time closely, as every oven differs.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 180
- Sugar: 9g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg
Keywords: macarons, beet, goat cheese, walnuts, appetizers