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Beet Macarons Stuffed With Crisp Goat Cheese
Youssef Hb

Beet Macarons Stuffed With Crisp Goat Cheese

A vibrant reimagining of classic macarons, these crimson-hued treats feature earthy beet-infused shells filled with tangy goat cheese and walnut crumbles. Inspired by Parisian patisseries, they offer a surprising yet harmonious flavor profile.
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 20 servings
Course: DESSERTS
Cuisine: Contemporary French
Calories: 125
Ingredients Method Notes

Ingredients
  

  • 1 cup almond flour
  • 2 tbsp beetroot powder
  • 1 cup powdered sugar
  • 3 egg whites
  • 2/3 cup granulated sugar
  • 4 oz soft goat cheese
  • 1/4 cup heavy cream
  • 1/4 cup cream cheese
  • 1/4 cup chopped toasted walnuts

Method
 

  1. Whisk egg whites until foamy. Gradually add granulated sugar while mixing until stiff peaks form.
  2. Sift almond flour, beetroot powder, and powdered sugar into the meringue in three batches.
  3. Pile the batter into a piping bag and pipe 1.5-inch circles onto silicone baking mats. Let rest 30-50 minutes until a skin forms.
  4. Bake at 290°F (143°C) for 15 minutes. Let cool completely.
  5. Blend goat cheese, cream cheese, and heavy cream until smooth. Fold in walnuts.
  6. Pipe filling onto 10 shells, top with remaining shells, and let rest 30 minutes before serving.

Notes

Use aged egg whites (1-3 days) for better meringue volume.
Tap the baking sheet gently before first baking to ensure smooth tops.
Substitute beetroot powder with 1/4 cup fresh beet puree for a richer flavor.
Rest filled macarons in an airtight container for up to 24 hours to enhance flavor melding.