Description
Delicate and savory macarons featuring earthy beets and tangy goat cheese, perfect for entertaining.
Ingredients
Scale
- 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)
Instructions
- Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper. Measure ingredients.
- Combine beetroot puree, almond flour, and powdered sugar in a bowl. In a separate bowl, whisk egg whites until foamy, then add granulated sugar until stiff peaks form. Fold into beet mixture.
- Pipe small circles onto prepared baking sheet and let sit for 30 minutes. Bake for 20–25 minutes until set.
- Mix goat cheese, cream cheese, and seasonings until smooth. Pipe onto half of the macaron shells and sandwich with remaining shells. Garnish with herbs if desired.
Notes
Store assembled macarons in an airtight container in the refrigerator for up to 3 days. Serve slightly chilled or at room temperature.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 255
- Sugar: 22g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2.5g
- Protein: 7g
- Cholesterol: 30mg