Savory Beet Macarons with Whipped Goat Cheese & Walnut Crunch

Instructions:

Step 1: Sift almond flour, powdered sugar, and beet powder together into a bowl and set aside.

Step 2: In a separate bowl, beat egg whites with salt and cream of tartar until frothy. Gradually add granulated sugar and beat until stiff peaks form.

Step 3: Gently fold the dry ingredients into the meringue mixture in two additions. Mix until the batter flows like lava and forms a ribbon when dropped.

Step 4: Transfer the batter into a piping bag fitted with a round tip. Pipe small circles onto a parchment-lined baking sheet. Tap the tray to remove air bubbles. Let sit for 30–45 minutes until a skin forms.

Step 5: Preheat the oven to 300°F (150°C). Bake macarons for 15–18 minutes. Let cool completely before removing from the tray.

Step 6: In a bowl, whip goat cheese with heavy cream, honey, and black pepper until smooth and fluffy. Transfer to a piping bag.

Step 7: Pipe whipped goat cheese onto half of the cooled macaron shells. Sprinkle chopped walnuts on top, then sandwich with the remaining shells.

Step 8: Garnish with a few extra walnut pieces and microgreens for a beautiful presentation.

Storage Information:
Store the assembled macarons in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving. Unfilled shells can be stored at room temperature for 2 days or frozen for up to 1 month.