Savory Beet Macarons with Whipped Goat Cheese & Walnut Crunch

Elegant. Earthy. Unexpected.

They may look like dainty sweets—but each bite surprises with savory sophistication. Think Parisian soirée meets cheeseboard charm.

Ingredients

For the Beet Macaron Shells:

100 g almond flour

100 g powdered sugar

10 g beetroot powder (or finely ground freeze-dried beet)

75 g egg whites (aged overnight)

50 g granulated sugar

Pinch of cream of tartar

Pinch of salt

For the Whipped Goat Cheese Filling:

150 g fresh goat cheese

2 tbsp cream cheese

1 tbsp heavy cream (adjust for texture)

Salt & black pepper, to taste

30 g toasted walnuts, finely chopped

For Garnish (Optional):

Extra walnut crumbs

Micro herbs or beet powder dusting

Instructions

Make the Macaron Shells:

Sift Dry Ingredients:

In a bowl, combine almond flour, powdered sugar, and beet powder. Sift well to eliminate clumps and ensure smooth shells.

Whip the Meringue:

Beat aged egg whites with cream of tartar and a pinch of salt until foamy. Gradually add granulated sugar and continue whipping until stiff, glossy peaks form.

Macaronage:

Gently fold the dry mixture into the meringue in batches. Continue folding until the batter flows like lava—thick yet smooth.

Pipe:

Transfer batter to a piping bag. Pipe 3 cm circles onto a parchment-lined tray. Tap the tray firmly to remove air bubbles.

Rest:

Allow the macarons to rest for 30–45 minutes, or until a dry skin forms on top (they should not stick to your finger).

Bake:

Bake in a preheated oven at 150°C (300°F) for 14–16 minutes. Let cool completely before filling.

Make the Filling:

Whip the Cheese:

Blend goat cheese, cream cheese, and cream until smooth and airy. Season with salt and pepper. Fold in chopped walnuts.

Assemble:

Pipe a dollop of filling onto one shell. Gently sandwich with another. Press lightly and twist slightly to spread the filling evenly.

Garnish (Optional):

Roll edges in crushed walnut crumbs or sprinkle with micro herbs/beet dust.

Chill:

Refrigerate for 30 minutes before serving to let the flavors meld beautifully.

Recipe Notes

Prep Time: 45 minutes

Cook Time: 15 minutes

Yield: ~20 macarons

Difficulty: ★★★★☆ (Advanced—macaron technique required)

Why You’ll Love It

Visually striking: Vibrant beet-pink shells that pop on any table.

Earthy + tangy: A cool, creamy goat cheese center with nutty walnut crunch.

Unexpected elegance: Perfect for wine nights, charcuterie boards, or savory high tea.