Savory Beet Macarons with Goat Cheese and Walnut Filling
Delightful savory macarons featuring beet puree, filled with creamy goat cheese and crunchy walnuts, perfect as hors d’oeuvres.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 24 macarons 1x
- Category: Appetizer
- Method: Baking
- Cuisine: French
- Diet: Gluten-Free
Ingredients
Scale
- 1/2 cup beet puree
- 1 1/2 cups almond flour
- 1 cup confectioners’ sugar
- 3 egg whites
- 1/4 cup granulated sugar
- 1 cup whipped goat cheese
- 1/2 cup toasted walnuts, chopped
- Pinch of salt
- Black pepper to taste
- Herbs (optional, for flavor)
Instructions
- Preheat your oven to 300°F (150°C).
- Combine almond flour and confectioners’ sugar in a bowl.
- Whip the egg whites until soft peaks form, then gradually add granulated sugar and whip until stiff peaks are formed.
- Fold the beet puree into the egg mixture gently.
- Combine almond flour mixture and egg mixture until just combined.
- Pipe the mixture onto baking sheets lined with parchment paper.
- Let them sit for about 30 minutes to form a skin.
- Bake for 15-20 minutes, then cool completely.
- Prepare the filling by mixing whipped goat cheese with toasted walnuts, salt, and pepper.
- Assemble the macarons by piping filling onto a shell and topping it with another shell.
- Serve as elegant appetizers.
Notes
Macarons can be stored in an airtight container in the refrigerator for up to three days or frozen for a month. Clean utensils are crucial for egg whites.
Nutrition
- Serving Size: 1 macaron
- Calories: 80
- Sugar: 3g
- Sodium: 40mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 0mg