Description
Delicious and visually striking savory beet macarons filled with goat cheese and topped with a walnut crunch.
Ingredients
Scale
- 2 large beets, roasted and pureed
- 1 ½ cups almond flour
- 1 cup powdered sugar
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 cup goat cheese, softened
- 1/2 cup walnuts, chopped
- 2 tablespoons honey
Instructions
- Preheat the oven to 300°F (150°C) and line baking sheets with parchment paper.
- In a mixing bowl, combine beet puree, almond flour, and powdered sugar; mix well.
- In another bowl, whip egg whites with cream of tartar and salt until stiff peaks form.
- Carefully fold egg whites into beet mixture.
- Pipe macaron shells onto prepared sheets and let sit for 30 minutes.
- Bake for 15-20 minutes, then allow to cool.
- For the filling, mix goat cheese, walnuts, and honey until well combined.
- Pair cooled macaron shells and fill with goat cheese mixture.
Notes
- For best results, use fresh roasted beets.
- Macarons can be stored in the refrigerator for up to 5 days.
- Let macarons sit at room temperature for about 15 minutes before serving for optimal texture.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: appetizers
- Method: baking
- Cuisine: French
Nutrition
- Serving Size: 2 macarons
- Calories: 120
- Sugar: 5g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg