Craving a show-stopping treat that’s equal parts elegant, creative, and delicious? Beetroot Macarons with Savory Whipped Cheese will absolutely wow your guests (and, honestly, yourself!). These stunningly pink-hued jewels combine the delicate crunch and chew of a classic French macaron shell with a tangy, cloud-like whipped goat cheese filling, then finish with the subtle snap of a toasted walnut. Every bite is a delightful surprise, making these macarons perfect for cocktail hour, a fancy brunch, or anytime you want to impress.
Ingredients You’ll Need
The ingredients for Beetroot Macarons with Savory Whipped Cheese are simple, yet each brings something essential—beautiful color from beets, rich creaminess from goat cheese, a hint of nutty crunch from walnuts. A little bit of effort, but every component truly matters.
- Powdered sugar: Gives the macaron shells their melt-in-your-mouth sweetness and delicate texture.
- Almond flour: Provides the subtle, nutty base for the shells—look for blanched, finely ground almonds.
- Egg whites: The backbone for those iconic, airy macaron shells—room temperature is best for whipping.
- White sugar: Used for the meringue to achieve that beautiful glossy finish and structure.
- Beetroot purée: Delivers that jaw-dropping color and a gentle earthy note; make sure it’s strained super smooth.
- Salt: Just a pinch, to lift the flavors in both shell and filling.
- Food coloring (optional): Intensifies the pink/red tone—great for drama, but totally optional if you love natural hues.
- Fresh goat cheese: Brings tang and creaminess to the filling—choose a young, soft variety for best results.
- Whipping cream: Lightens the cheese mixture into a silky, pipeable texture.
- Lemon zest: A pop of citrus brightness in the filling—don’t skip this tiny spoonful!
- Salt and black pepper: Essential to balance and season the creamy cheese.
- Walnut halves, toasted: Deliver crunch and a little richness on top, plus gorgeous visual appeal.
How to Make Beetroot Macarons with Savory Whipped Cheese
Step 1: Sift Dry Ingredients
Thoroughly sift your powdered sugar and almond flour together into a large bowl. This may feel like extra work, but it’s crucial for silky smooth shells—lumps will ruin that signature texture! If you spot any bits that won’t go through the sieve, just toss them.
Step 2: Whip the Meringue
Add room temperature egg whites to a clean mixing bowl. While they’re whipping to soft peaks, heat your white sugar and a splash of water together until the syrup reaches soft-ball stage (about 235–240°F, or 113–116°C). Slowly, in a thin stream, pour this syrup into the whipped egg whites, continuing to beat until you get a stiff, glossy meringue. You want a bowl that, when tipped upside down, doesn’t budge!
Step 3: Blend the Batter
Gently fold your beetroot purée (and the optional food coloring, if using) into the meringue. Next, add your sifted dry ingredients in two batches. Fold gently with a spatula, turning and cutting through the mixture until it flows in thick, glossy ribbons. Resist the urge to overmix!
Step 4: Pipe and Rest
Spoon your batter into a piping bag fitted with a round tip. Pipe even circles, about 1.5 inches wide, onto parchment-lined trays. Give each tray a couple of taps to release stray air bubbles. Let the piped shells rest uncovered until their tops are completely matte, about 25–40 minutes, depending on your kitchen’s humidity. This “skin” helps the macarons rise evenly and develop those lovely little feet.
Step 5: Bake the Macaron Shells
Bake in a preheated oven at 150°C for 12–14 minutes. Keep a close eye—undercooked shells will be sticky; overcooked ones turn crisp and dry. Once baked, cool completely on the baking sheets before attempting to remove them.
Step 6: Whip the Cheese Filling
In a separate bowl, whip together the fresh goat cheese, cream, lemon zest, salt, and black pepper until light, airy, and smooth. This filling is the star—tangy, creamy, and oh-so-spreadable. Taste and adjust the seasoning if you want a little extra zip.
Step 7: Assemble and Decorate
Pipe (or spoon) a generous mound of whipped cheese filling onto the flat side of half the macarons. Sandwich with the remaining shells and press a toasted walnut half onto the top of each one. The result? Beetroot Macarons with Savory Whipped Cheese that look almost too pretty to eat—almost!
How to Serve Beetroot Macarons with Savory Whipped Cheese
Garnishes
Give each macaron a final flourish! A sprinkle of fresh chives or microgreens alongside the toasted walnut can make every Beetroot Macarons with Savory Whipped Cheese stand out on the platter. You could also add a light drizzle of honey or a twist of black pepper for a gourmet touch.
Side Dishes
Pair Beetroot Macarons with Savory Whipped Cheese with a tray of crisp endive, roasted beets, or an herby green salad. Their luxurious texture and tangy flavor are perfect alongside sparkling wine or a vibrant, citrusy cocktail.
Creative Ways to Present
Stack the macarons on a tower for a dramatic centerpiece, or tuck them into petite boxes for elegant party favors. Serving them as part of a cheese-and-crackers board will be a delightful surprise, blurring the line between appetizer and dessert with a sophisticated twist.
Make Ahead and Storage
Storing Leftovers
Store any leftover Beetroot Macarons with Savory Whipped Cheese in an airtight container in the refrigerator. They’ll keep their texture for up to 2 days, and the flavors actually meld and intensify as they chill—meaning they’re even better on day two!
Freezing
If you’d like to make your macarons in advance, freeze the filled sandwiches on a baking sheet, then transfer to an airtight container. They’ll keep in the freezer for up to a month—just remember to let them thaw gently in the fridge overnight before serving so the filling returns to its creamy glory.
Reheating
No need to reheat Beetroot Macarons with Savory Whipped Cheese; simply serve them chilled straight from the refrigerator. If you prefer a slightly softer filling, let them sit at room temperature for 10–15 minutes before enjoying, bringing out the flavors of the cheese and beetroot.
FAQs
Can I use store-bought beetroot purée?
Absolutely! Just make sure the purée is very smooth and not too watery. Homemade or ready-made, the key is to strain it well so it blends seamlessly into your macaron batter without affecting consistency.
What if my macaron shells crack or don’t develop “feet”?
This is a classic hurdle, but don’t worry—common culprits are under-mixing, humidity, or not resting the shells long enough. Try to master the batter’s “ribbon stage,” and always let those piped circles rest until perfectly matte before baking. Even imperfect Beetroot Macarons with Savory Whipped Cheese taste delicious!
Can I swap goat cheese for another cheese in the filling?
Yes! Ricotta or cream cheese work nicely if you’re not a goat cheese fan. Just make sure the cheese is soft and blendable, and adjust seasoning to suit your taste.
How do I toast walnuts for the decoration?
Place walnut halves on a baking sheet and toast in a 180°C (350°F) oven for about 8–10 minutes, or until golden and fragrant. Let them cool before pressing onto your macarons for maximum crunch and flavor.
Is it possible to make Beetroot Macarons with Savory Whipped Cheese gluten-free?
Yes! The base recipe already uses almond flour, making these treats naturally gluten-free—perfect for anyone looking for an elegant, gluten-free appetizer or snack.
Final Thoughts
If you’re looking for a conversation starter, a flavor adventure, or an eye-catching addition to your next gathering, you absolutely have to try Beetroot Macarons with Savory Whipped Cheese. Don’t be surprised if they’re the very first thing to disappear from the table. Enjoy every bite!