Beet Goat Cheese Savory Macaron Recipe

There is something utterly delightful about breaking the mold and creating macarons that are not your typical sweet treat. This Beet Goat Cheese Savory Macaron Recipe is exactly that—a stunning celebration of color, texture, and flavor that will have your guests marveling at how enchanting savory macarons can be. With the earthy sweetness of beets perfectly matched with the tangy creaminess of goat cheese and fresh dill, this recipe brings elegance and originality to your next gathering or indulgent snack time. Trust me, once you try this, you’ll want to share it with every friend who enjoys a little culinary adventure.

Ingredients You’ll Need

The magic of the Beet Goat Cheese Savory Macaron Recipe lies in its few yet thoughtfully chosen ingredients. Each one plays a crucial role, from lending vibrant color and delicate almond texture to balancing creamy, tangy, and herbaceous notes in the filling.

• Almond meal: Provides the essential nutty base for the macaron shells and ensures that tender crunch.
• Powdered sugar: Sweetens the shells just enough without overpowering the savory flavors.
• Freeze-dried beets: The star that gives these macarons their stunning reddish-pink hue and a hint of earthy sweetness.
• Egg whites (room temperature): Create the perfect meringue needed for those delicate, airy shells.
• Cream of tartar: Stabilizes the egg whites for a glossy, stiff peak meringue, critical for macaron success.
• Sugar: Helps build structure and adds balance to the shells.
• Goat cheese: Offers tanginess and smooth richness for the sumptuous filling.
• Cream cheese (softened): Adds a luscious, creamy texture to complement the goat cheese.
• Fresh dill (chopped): Brightens the filling with a fresh herbal note that elevates the savory profile.

How to Make Beet Goat Cheese Savory Macaron Recipe

Step 1: Prepare the Macaron Shell Mixture

Start by pulsing the powdered sugar, almond meal, and freeze-dried beets together in a food processor. This creates a vibrant, fine powder that not only colors your shells beautifully but also delivers subtle earthy sweetness. Once well combined, sift this mixture three times into a large bowl. The sifting ensures smooth, lump-free batter essential for delicate macarons.

Step 2: Whip the Egg Whites into Meringue

In your stand mixer bowl, gently whisk together the room temperature egg whites and cream of tartar by hand just until combined. Then, using the whisk attachment, beat at medium speed until foamy. Slowly add the sugar while continuing to beat, progressing until soft peaks form, then crank up to high speed and whip until you reach stiff peaks. This glossy meringue is the backbone of your macaron shells’ airy texture.

Step 3: Fold in the Dry Ingredients

Sift one-third of the dry almond and beet mixture into the meringue and fold gently but thoroughly using a large spatula. Repeat this process until all dry ingredients are incorporated, aiming for a batter that flows slowly off the spatula like thick lava. This consistency is key to smooth, even shells with the perfect rise and texture.

Step 4: Pipe and Rest the Shells

Transfer your batter to a piping bag fitted with a 1/2 inch round tip. Pipe rounds roughly 1 1/3 inches in diameter onto a silpat or parchment-lined baking sheet. Once piped, confidently rap the baking sheets on your countertop to release air bubbles—a simple trick that helps keep your shells flawless and smooth. Let the shells rest between 30 minutes to an hour until they develop a firm skin and are no longer sticky to the touch. This patience pays off in beautifully textured shells.

Step 5: Bake the Shells

Preheat your oven to 325°F (163°C). Bake the macarons for 7 to 9 minutes, then rotate the pans front to back and top to bottom to ensure even baking. Continue baking an additional 7 to 9 minutes, testing with a gentle wiggle: the shells should lift cleanly from the sheet without wobbling. If they wiggle, bake in small time increments until set. Let them cool completely before moving to the next step.

Step 6: Make the Goat Cheese Filling

In a bowl, combine the goat cheese, softened cream cheese, and chopped fresh dill. Use a hand mixer to whip these ingredients until smooth, creamy, and perfectly blended. Transfer the filling to a piping bag to fill your cooled macaron shells with ease and precision.

Step 7: Assemble the Savory Macarons

Pipe a dollop of the cheese and dill filling onto one shell, then gently sandwich with a matching shell of similar size. The beautiful contrast of the vibrant shells and creamy filling is the perfect visual and taste harmony of this Beet Goat Cheese Savory Macaron Recipe.

How to Serve Beet Goat Cheese Savory Macaron Recipe

Garnishes

Topping your Beet Goat Cheese Savory Macaron Recipe has never been more fun—sprinkle a few fresh dill fronds or edible flower petals on the plate to highlight the macarons’ vibrant colors and herbaceous flavors. A tiny drizzle of a high-quality olive oil or a sprinkle of smoked sea salt can also bring an extra layer of taste complexity.

Side Dishes

These savory macarons pair wonderfully with light and crisp accompaniments. Think mixed greens tossed in a gentle vinaigrette, a helping of fresh figs, or even some thinly sliced prosciutto on the side. Their creamy filling and subtly sweet beet shells enhance many simple, elegant sides without overpowering them.

Creative Ways to Present

Present these macarons on a rustic wooden platter or minimalist white ceramic tray for a natural yet refined vibe. For a party, stack them in small towers or place each on a mini doily to upsell the fancy factor. Their unique color and flavor profile also make them excellent as part of a gourmet appetizer board featuring nuts, cheeses, fresh herbs, and fruit preserves.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store your assembled macarons in an airtight container in the refrigerator. They will keep their texture and flavor for up to 2 days, allowing you to enjoy this elegant treat anytime.

Freezing

You can freeze the shells separately for up to one month. Just place them in an airtight container layered with parchment paper to avoid sticking. Thaw at room temperature fully before filling and assembling to retain the best texture and flavor for your Beet Goat Cheese Savory Macaron Recipe.

Reheating

Because these macarons are best served chilled or at room temperature, avoid reheating. Instead, simply let frozen shells thaw naturally and fill just before serving to maintain the perfect bite.

FAQs

Can I substitute fresh beets for freeze-dried beets in this recipe?

Fresh beets have a higher moisture content, which would affect the delicate macaron shells’ texture and drying time. Freeze-dried beets are preferred as they provide intense color and flavor without adding moisture, which is crucial for that perfect shell consistency.

What can I do if my macaron shells crack during baking?

Cracking usually means the shells dried too quickly or the oven temperature is too high. Try baking at a slightly lower temperature or increasing the resting time before baking to let the shells form a better skin.

Is it okay to use regular sugar instead of powdered sugar in the almond mixture?

Powdered sugar is essential for smooth shells and proper texture, so substituting it with granulated sugar can produce gritty shells and a rough texture. Stick to the recipe for the best results.

How far ahead can I prepare these macarons?

You can bake the shells a day in advance and store them airtight. Prepare and pipe the filling just before assembling to keep everything fresh and perfectly textured.

Can I experiment with other herbs instead of dill in the filling?

Absolutely! Chives, tarragon, or thyme can all pair beautifully with the goat cheese and cream cheese, each bringing a unique twist. Just be mindful to use fresh herbs so the filling stays vibrant.

Final Thoughts

This Beet Goat Cheese Savory Macaron Recipe is a fabulous way to surprise your palate and your guests with macarons that defy expectations. The harmonious blend of vivid beet shells and the luscious, tangy herbaceous filling is a testament to creativity in the kitchen. I truly hope you enjoy making and sharing this recipe as much as I do—it’s one of those special treats that turns any occasion into a sophisticated celebration of flavor.

Beet Goat Cheese Savory Macaron Recipe

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These Beet Goat Cheese Savory Macarons are a delightful twist on the traditional sweet treat, combining the earthy flavor of beets with creamy goat cheese for a sophisticated and surprising appetizer or snack. Perfect for impressing guests with a unique and elegant bite.

• Author: Paula
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 5 minutes
• Yield: 18 macarons
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

For the Macaron Shells

• 4 ounces almond meal
• 7 ounces powdered sugar
• 1 ounce freeze dried Crunchies beets
• 4 ounces egg white, room temperature
• Pinch cream of tartar
• 50 grams granulated sugar

For the Filling

• 4 ounces goat cheese
• 4 ounces cream cheese, softened
• 1 tablespoon chopped fresh dill

Instructions

1. Prepare the dry mixture: Pulse the powdered sugar, almond meal, and freeze-dried beets together in a food processor until you achieve a fine powder. Sift this mixture three times into a large mixing bowl to ensure it’s light and lump-free. Set aside.
2. Make the meringue: In the bowl of a stand mixer or a large metal bowl, place the egg whites and a pinch of cream of tartar. Whisk lightly by hand to combine. Attach the whisk and beat on medium speed until the mixture is foamy. Gradually add the granulated sugar while continuing to beat until soft peaks form, then increase speed to high and beat until stiff, glossy peaks appear.
3. Fold dry ingredients into meringue: Sift one-third of the almond mixture into the meringue. Gently fold using a spatula until incorporated. Repeat sifting and folding in two more additions until fully combined. The batter should flow slowly off the spatula like lava, resembling conditioner dripping from a bottle.
4. Pipe the shells: Transfer batter to a large piping bag fitted with a ½ inch round tip. Pipe 1⅓ inch rounds onto silpat or parchment-lined baking sheets using a template for uniform size.
5. Remove air bubbles: Lightly tap the baking sheets on the countertop several times, rotating them, to release any trapped air bubbles. Continue until no new bubbles appear on the surface.
6. Rest the shells: Allow the piped macarons to rest at room temperature for at least 30 minutes or until the tops are no longer sticky to the touch, forming a skin.
7. Bake the macarons: Preheat oven to 325°F (163°C). Bake the macarons for 7 to 9 minutes, then rotate pans front to back and top to bottom and bake for another 7 to 9 minutes. Perform the wiggle test by gently moving the top of a shell; if it wiggles easily, continue baking in 2 to 3 minute increments until firm.
8. Cool the shells: Remove from oven and let macarons cool completely on the baking sheet before filling.
9. Prepare the filling: In a mixing bowl, beat goat cheese, softened cream cheese, and chopped fresh dill with a hand mixer until smooth and creamy. Transfer to a piping bag.
10. Assemble macarons: Pipe a quarter-sized dollop of filling onto one shell and sandwich with a matching shell. Repeat for all macarons and serve.

Notes

• Use room temperature egg whites to achieve better meringue volume.
• Resting the shells allows a skin to form, crucial for smooth tops and developing the characteristic macaron feet.
• The wiggle test ensures the macarons are baked properly without being undercooked in the center.
• If your kitchen is humid, resting time may need to be extended to prevent cracked shells.
• For uniform macarons, use a silicone baking mat and macaron template to pipe consistent sizes.
• Store filled macarons in an airtight container in the refrigerator for up to 2 days.