Description
Delightful savory macarons infused with earthy beet juice, creamy goat cheese, and crunchy walnuts, offering a unique balance of flavors.
Ingredients
Scale
- 100g almond flour
- 100g powdered sugar
- 75g beet juice
- 2 egg whites
- 50g granulated sugar
- 1/2 cup goat cheese
- 1/4 cup cream cheese
- 1/4 cup toasted walnuts, chopped
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Prepare the dry mixture: In a mixing bowl, combine almond flour and powdered sugar. Sift to eliminate lumps.
- Whip the egg whites: In a separate clean bowl, whip the egg whites until frothy. Gradually add the granulated sugar until glossy and stiff peaks form.
- Integrate the ingredients: Carefully fold the dry ingredients along with beet juice into the whipped egg whites.
- Pipe the macarons: Fit a piping bag with a round tip and fill with the macaron batter. Pipe small rounds on a baking sheet lined with parchment paper.
- Rest the shells: Allow the piped macarons to sit at room temperature for 30 minutes.
- Bake: Preheat the oven to 300°F (150°C) and bake for 15-20 minutes.
- Prepare the filling: In a bowl, mix goat cheese, cream cheese, walnuts, salt, and pepper until smooth.
- Assemble: Once cooled, pipe filling onto half the macaron shells and sandwich with remaining halves.
- Garnish and serve: Optionally garnish with fresh herbs and serve at gatherings.
Notes
Store assembled macarons in an airtight container for up to a week. Unfilled shells can be frozen for up to two months.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 90
- Sugar: 5g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg