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Beet Goat Cheese Savory Macaron Recipe

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4.1 from 2 reviews

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.

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.

Find it online: https://bitezly.com/beet-goat-cheese-savory-macaron-recipe/