Description
Delicate beet macaron shells filled with a creamy goat cheese and walnut mixture.
Ingredients
Scale
- 90g egg whites (aged for 24 hours at room temperature)
- 95g granulated sugar
- 90g almond flour
- 90g powdered sugar
- 1 tablespoon beetroot powder
- 150g goat cheese, softened
- 1 tablespoon Greek yogurt or cream cheese
- 1 teaspoon honey (optional for balance)
- Salt and black pepper, to taste
- 1/3 cup toasted walnuts, finely chopped
Instructions
- Start by aging your egg whites for at least 24 hours. This helps them whip better and creates a stable meringue. Line two baking sheets with parchment paper or silicone baking mats and prepare a piping bag fitted with a round tip.
- Sift the almond flour, powdered sugar, and beetroot powder together in a bowl. Set aside. In a clean, dry mixing bowl, beat the aged egg whites until foamy. Slowly add the granulated sugar while continuing to beat until you achieve stiff, glossy peaks. This is your meringue base. Gently fold the sifted dry ingredients into the meringue in batches. Use a rubber spatula to fold the batter until it flows like lava—smooth and slightly glossy but not runny. This stage is known as macaronage, and it’s key for getting the right shape and texture.
- Transfer the batter into your piping bag and pipe rounds onto the prepared baking sheets. Tap the trays firmly against the counter to release air bubbles. Let the shells rest for 30 to 45 minutes, or until they form a dry skin on the surface. This helps achieve that signature macaron “foot” when baking.
- Preheat your oven to 300°F (150°C). Bake for 13 to 15 minutes, rotating the tray halfway through to ensure even cooking. The shells should rise with ruffled feet and should not wobble when gently touched.
- In a mixing bowl, whip the goat cheese with Greek yogurt (or cream cheese) until smooth and fluffy. Add a drizzle of honey for a hint of sweetness and season with salt and pepper. Fold in the finely chopped toasted walnuts.
- Once the shells have cooled completely, pair them by size. Pipe a dollop of the goat cheese filling onto one shell and sandwich it gently with its match. Press lightly to spread the filling to the edges.
- Refrigerate the macarons for at least 24 hours to allow the flavors to meld. Bring them to room temperature before serving for the best texture and taste.
Notes
- Ensure the egg whites are aged for best results.
- Macaronage is crucial for the texture, so fold gently until the batter flows like lava.
- Prep Time: 24 hours
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg