Description
A sophisticated twist on the classic macaron, featuring earthy beet-infused shells filled with creamy whipped goat cheese and a crunchy walnut topping.
Ingredients
Scale
For the Crust:
- 1 cup almond flour
- 1 1/2 cups powdered sugar
- 3 large egg whites
- 1/4 cup granulated sugar
- 1 tbsp beet powder (or 2 tbsp beet juice)
- 4 oz goat cheese, softened
- 1/4 cup heavy cream
- 1/2 cup walnuts, finely chopped and toasted
- 1 tsp honey
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 300°F. Line baking sheets with parchment paper.
- Sift almond flour and powdered sugar together. In a separate bowl, beat egg whites until foamy, gradually add granulated sugar, and beat to stiff peaks. Fold in dry ingredients and beet powder until just combined.
- Pipe 1-inch circles onto prepared sheets. Tap sheets firmly to release air bubbles. Let rest 30 minutes, then bake 15-18 minutes until set. Cool completely.
- Whip goat cheese, heavy cream, honey, salt, and pepper until light and fluffy. Fold in half the toasted walnuts.
- Pipe or spoon filling onto half the macaron shells, sprinkle with remaining walnuts, and top with remaining shells. Chill 1 hour before serving.
Notes
You can customize the seasonings to taste.