Appetizers

Savory Beet Macarons with Goat Cheese

Name: Savory Beet Macarons with Goat Cheese
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Cuisine: French
Ingredients: 100g beetroot puree; 120g almond flour; 100g powdered sugar; 2 egg whites; 30g granulated sugar; 50g goat cheese; 30g cream cheese; Salt and pepper to taste; Fresh herbs for garnish (optional)

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Bright, earthy beets meet tangy goat cheese in these savory macarons — a playful twist on a classic sweet treat. The shells are delicate and slightly crisp outside, with a soft, tender center and a rosy hue from the beetroot. The filling is creamy, bright, and a little tangy, perfect for entertaining or a special snack. If you like savory pastry pairings, you might also enjoy a tomato basil galette with goat cheese for a complementary flavor idea.

Recipe Information

Prep Time: 45 minutes (includes 30 minutes resting time)
Cook Time: 25 minutes
Total Time: 70 minutes
Servings: 6 assembled macarons (about 12 shells)
Difficulty Level: Medium

Nutrition Information

Approximate per serving (one assembled macaron):

Calories per serving: 255 kcal
Protein: 7 g
Carbohydrates: 25 g
Fat: 14 g
Fiber: 2.5 g
Sugar: 22 g
Sodium: 150 mg

Why Make This Savory Beet Macarons with Goat Cheese

These savory beet macarons are a show-stopping small bite. They combine a floral earthiness from beetroot with the bright tang of goat cheese. The contrast of the delicate shell and creamy filling makes them interesting on the palate. They look beautiful on a party platter and taste fancy with very little fuss once you know the steps.

How to Make Savory Beet Macarons with Goat Cheese

You’ll make the shells by folding whipped egg whites into a beet-almond mixture, then bake until set. The filling is a simple whipped goat and cream cheese mix seasoned lightly with salt and pepper. Resting the piped shells before baking helps form the characteristic smooth top and feet.

Ingredients:

100g beetroot puree
120g almond flour
100g powdered sugar
2 egg whites
30g granulated sugar
50g goat cheese
30g cream cheese
Salt and pepper to taste
Fresh herbs for garnish (optional)

Directions:

Step 1: Preparation

Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper. Measure ingredients so they are ready. Fit a piping bag with a round tip and have a clean, dry bowl for whipping the egg whites.

Step 2: Mixing

In a bowl, combine beetroot puree, almond flour, and powdered sugar. Stir until smooth and free of lumps. In a separate bowl, whisk egg whites until foamy, then gradually add granulated sugar and continue to beat until stiff, glossy peaks form. Gently fold the whipped egg whites into the beet-almond mixture with a spatula until well combined and the batter flows slowly off the spatula.

Step 3: Baking

Transfer the mixture to the piping bag and pipe small circles about 1.5 inches wide onto the prepared baking sheet, spacing them about 1 inch apart. Let the macarons sit at room temperature for 30 minutes to form a thin skin on top; this helps develop smooth tops and little feet. Bake for 20–25 minutes until they are set and can be lifted off the paper without sticking. Allow shells to cool completely before assembling.

Step 4: Finishing

In a bowl, mix together goat cheese, cream cheese, and a pinch of salt and pepper until smooth and spreadable. Transfer the cheese mixture to a small piping bag and pipe a small dollop onto half of the macaron shells. Top with the remaining shells to form sandwiches. Garnish each macaron with a small sprig of fresh herbs if desired and serve.

How to Serve Savory Beet Macarons with Goat Cheese

Serve these macarons slightly chilled or at cool room temperature. They work well as an elegant appetizer at cocktail parties, a starter at dinner, or as part of a grazing board with olives, cured meats, and crackers. The bright color and delicate texture make them ideal for bridal showers or holiday gatherings.

How to Store Savory Beet Macarons with Goat Cheese

Short term: Store assembled macarons in an airtight container in the refrigerator for up to 3 days. Bring them to cool room temperature (10–15 minutes) before serving for best flavor.
Longer term: Store unfilled shells in a sealed container at room temperature for up to 3 days or in the freezer up to 1 month. Thaw frozen shells at room temperature before filling.
Filled macarons freeze well: layer parchment between them and freeze up to 2 weeks. Thaw in the fridge overnight.

Expert Tips for Perfect Savory Beet Macarons with Goat Cheese

Dry your egg whites: use older egg whites at room temperature for better volume. Ensure bowls and whisk are grease-free.
Strain the beet puree: if it has fibers, strain to avoid lumps in the shells and to keep color even.
Fold gently: overmixing deflates the meringue; under-mixing leaves the batter too stiff. Aim for a lava-like consistency that flows slowly.
Resting matters: don’t skip the 30-minute skin step—this creates the smooth top and small feet.
Use good cheese: choose a fresh, spreadable goat cheese and full-fat cream cheese for smooth, rich filling.
Flavor boosts: a little lemon zest or finely chopped chives stirred into the filling brightens flavor without overpowering the beet.

Delicious Variations

Honey-thyme filling: add 1 tsp honey and 1 tsp chopped fresh thyme to the cheese mixture.
Walnut crunch: fold finely chopped toasted walnuts into the filling for texture.
Citrus kick: add 1/2 tsp lemon zest to the shells or filling for brightness.
Vegan option: use aquafaba (chickpea liquid) whipped to stiff peaks and a cashew-based filling to mimic the creaminess.
Spiced beet: add a pinch of smoked paprika or black pepper to the filling for warmth.

Frequently Asked Questions

Q: Can I make the shells ahead of time?
A: Yes. Unfilled shells keep well in an airtight container at room temperature for up to 3 days or frozen for up to 1 month. Fill them closer to serving for best texture.

Q: My shells cracked or didn’t get feet. What went wrong?
A: Cracks often mean you piped too thickly, your oven is too hot, or you didn’t rest the shells long enough. No feet usually means the batter was undermixed or the meringue wasn’t stable. Check mixing technique and oven temperature.

Q: Can I use powdered beet powder instead of puree?
A: Yes. If using beet powder, rehydrate to a similar consistency or add a small amount of water to the dry ingredients. Watch the batter consistency—too much liquid can ruin the macaron texture.

Q: How do I stop the filling from being runny?
A: Use chilled, full-fat cream cheese and firm goat cheese. Beat until just smooth; chill the filling 10–15 minutes if too soft before piping.

Q: Are these suitable for people with nut allergies?
A: No. These macarons use almond flour and are not safe for those with nut allergies. For a nut-free version, you can try a fine sunflower seed flour, but results and texture will differ.

Q: Can I make larger or smaller macarons?
A: Yes. Adjust baking time slightly—smaller shells may bake faster, larger ones will need a few extra minutes. Keep an eye on the first batch to set the timing.

Conclusion

These savory beet macarons with goat cheese are a beautiful, flavorful bite that balances earthy beets and tangy cheese with delicate texture. They take a bit of care but reward you with an elegant appetizer or party treat. For another savory, goat-cheese-forward idea and inspiration, see this Beet Goat Cheese Savory Macaron recipe. Give them a try — the color, taste, and texture are worth the effort.