Description
These savory beet macarons redefine the classic treat with a blend of earthy beetroot and creamy goat cheese.
Ingredients
Scale
- 200g almond flour
- 150g powdered sugar
- 100g beetroot puree
- 3 egg whites
- 30g granulated sugar
- 150g goat cheese
- 50g cream cheese
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Preheat the oven to 300°F (150°C).
- In a bowl, mix together the almond flour and powdered sugar.
- In a separate bowl, whisk the egg whites until foamy, gradually adding granulated sugar until stiff peaks form.
- Gently fold in the almond mixture and the beetroot puree until well combined.
- Pipe the mixture onto a parchment-lined baking sheet.
- Let them sit for 30 minutes to form a skin.
- Bake for 20-25 minutes until they have a slight sheen, then cool completely.
- Blend goat cheese and cream cheese until smooth; season with salt and pepper.
- Once shells are cool, pipe the cheese mixture onto half and sandwich with the other half.
- Garnish with fresh herbs if desired.
Notes
Ensure bowls and utensils are clean and dry when whipping egg whites. Experiment with different fillings like herb-infused ricotta.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 160
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1.5g
- Protein: 6g
- Cholesterol: 30mg