Savory Beet Macarons with Whipped Goat Cheese & Walnut Crunch

Instructions

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

Step 2: In a clean mixing bowl, beat egg whites and cream of tartar until foamy. Gradually add granulated sugar and beat until stiff, glossy peaks form.

Step 3: Gently fold the dry ingredients into the meringue in batches. Mix until the batter flows in ribbons and passes the “figure 8” test.

Step 4: Transfer batter into a piping bag with a round tip. Pipe 1-inch circles onto a parchment-lined baking sheet. Tap the sheet firmly to release air bubbles.

Step 5: Let macarons sit at room temperature for 30–60 minutes, until a skin forms and they’re no longer tacky to the touch.

Step 6: Preheat oven to 300°F (150°C). Bake for 14–16 minutes. Let cool completely before removing from the parchment.

Step 7: For the filling, whip goat cheese, cream cheese, honey, salt, and pepper until smooth. Transfer to a piping bag.

Step 8: Pipe filling onto half of the macarons and sandwich with the remaining shells.

Step 9: Top each macaron with a small dollop of goat cheese filling, a sprinkle of toasted walnuts, and a microgreen sprig.

Storage Information

Store macarons in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature before serving. For longer storage, freeze for up to 1 month and thaw overnight in the fridge.