Savory Beet Macarons are the sophisticated, vibrant appetizer your next dinner party deserves. While many think of macarons as sugary desserts, this savory twist utilizes the earthy sweetness of beets to create a deep magenta-red shell that pairs exquisitely with a creamy, tangy filling. If you are looking to impress guests with a handheld treat that looks like it came from a high-end bistro, these macarons are the answer.
The striking contrast between the vibrant magenta shells and the creamy white goat cheese makes these a visual masterpiece. Much like my ricotta almond biscuit twists, these macarons rely on high-quality dairy and precise textures to achieve gourmet status. In this guide, we will walk through the delicate macaronage process and how to achieve those iconic ruffled feet every single time.
Why You Will Fall In Love With These Savory Macarons
- Vibrant Visual Appeal: The deep magenta-red color is completely natural, derived from concentrated beet powder.
- Perfect Texture: Expect a smooth, slightly domed top and a soft, melt-in-your-mouth interior.
- Flavor Complexity: The earthiness of the beet shells balances the sharp tang of whipped goat cheese and the earthy crunch of toasted walnuts.
- Gluten-Free Elegance: Naturally made with almond flour, these are a sophisticated option for guests with dietary restrictions.
Essential Ingredients for Success
To create the perfect Savory Beet Macarons, you need ingredients that provide both structural integrity and bold flavor. Do not substitute the beet powder for beet juice, as the added moisture will ruin the delicate meringue.
- Almond Flour: 1 ¾ cups (192g) of superfine blanched almond flour provides the necessary nutty base and structure.
- Powdered Sugar: 1 ½ cups (180g) helps create the “feet” of the macaron while providing just enough sweetness to balance the salt.
- Beet Powder: 2 tablespoons (20g) gives the shells their deep, vibrant magenta-red color without adding excess liquid.
- Egg Whites: 3 large (100g) egg whites, preferably aged at room temperature for 24 hours, to ensure a stable meringue.
- Granulated Sugar: ¼ cup (50g) to stabilize the egg whites during the whipping process.
- Cream of Tartar: ½ teaspoon (2g) to help the egg whites reach stiff peaks more efficiently.
- Goat Cheese: 8 ounces (225g) of soft, room-temperature goat cheese for a creamy and aerated texture.
- Heavy Cream: 2 tablespoons (30ml) to help whip the cheese into a pipeable consistency.
- Toasted Walnuts: ½ cup (60g) of finely chopped walnuts to provide a golden-brown crunch.
If you enjoy experimenting with unique flavors, you might also love the contrast in my savory Mexican street corn or the comfort of a cottage cheese pizza bake.
Mastering the Magenta Macaron Shells
Preparing the Dry Base
Start by sifting your almond flour, powdered sugar, and beet powder together twice. This ensures a smooth, slightly domed top without any unsightly bumps. Discard any large bits of almond that won’t pass through the sieve.
The beet powder will look dark at first, but once integrated with the meringue, it will transform into a vibrant magenta. Use a fine-mesh strainer to ensure the powder is fully aerated and free of clumps.
Whipping the Meringue
In a clean glass bowl, beat the egg whites and cream of tartar on medium speed until frothy. Gradually add the granulated sugar one tablespoon at a time while increasing the speed to medium-high.
Continue beating until you achieve stiff, glossy peaks. When you lift the whisk, the peak should stand straight up without drooping. This is the foundation of those perfectly formed ruffled feet.
The Macaronage Technique
Fold the dry ingredients into the meringue in three stages using a silicone spatula. Use a “fold and scrape” motion, cutting through the center and scraping around the sides of the bowl.
Stop folding when the batter reaches a “lava-like” consistency. It should flow off the spatula in a continuous ribbon and disappear back into the bowl after about 10 seconds. Over-mixing will lead to flat shells, while under-mixing will cause cracking.
Piping and Baking for Perfection
Achieving the Ruffled Feet
Transfer the batter to a piping bag fitted with a medium round tip. Pipe 1.5-inch circles onto a baking sheet lined with a silicone mat or parchment paper. The plating is clean and centered if you use a template under your mat.
CRITICAL STEP: Tap the baking sheet firmly on the counter 4-5 times to release trapped air bubbles. Let the shells sit at room temperature for 30-60 minutes until a “skin” forms. They should not be sticky when touched lightly.
Precision Baking
Bake at 300°F (150°C) for 15-18 minutes. The macarons are done when the tops are firm and do not wiggle when lightly touched. Allow them to cool completely on the pan before attempting to remove them.
Creating the Whipped Goat Cheese Filling
Whipping for Aeration
In a medium bowl, combine the room-temperature goat cheese and heavy cream. Use a hand mixer to whip the mixture for 2-3 minutes until it is creamy and aerated. Season with a pinch of salt and cracked black pepper to enhance the savory notes.
The filling should be stiff enough to hold its shape when piped. If it feels too soft, chill it in the refrigerator for 15 minutes before assembly.
Assembling the Savory Macarons
Pair up the cooled shells by size. Pipe a thick, generous layer of the goat cheese mixture onto the flat side of one shell. Top with the second shell and press gently until the filling reaches the edges.
Take your irregular pieces of golden-brown toasted walnuts and carefully press them into the sides of the exposed cheese filling. This adds a visual texture and a necessary crunch to the Savory Beet Macarons.
Expert Tips for Success
- Room Temperature is Key: Ensure your egg whites and goat cheese are at room temperature to achieve the correct aerated texture.
- Weather Matters: Avoid making macarons on very humid days, as the shells will struggle to develop a skin.
- Weight Over Volume: For consistent results, always use a kitchen scale to measure in grams rather than relying on cups.
- The Maturation Phase: These taste best after “maturing” in the fridge for 24 hours, allowing the filling to soften the shells slightly.
Storage, Reheating & Freezing
Storage: Keep the assembled Savory Beet Macarons in an airtight container in the refrigerator for up to 3 days. The goat cheese filling stays stable, but the shells will eventually soften.
Freezing: You can freeze the unfilled shells for up to 2 months. Place them in a hard-sided container with parchment paper between layers. Thaw at room temperature for 20 minutes before filling.
What to Serve With This
These Savory Beet Macarons are a star appetizer. Serve them alongside a crisp glass of Sauvignon Blanc or a dry Rosé to complement the tang of the goat cheese. For a full spread, consider pairing them with a jalapeno popper chicken salad or even as a unique side to honey dijon chicken.
Frequently Asked Questions
No, beet juice contains too much moisture and will cause the macaron shells to crack or fail to rise. Beet powder provides the vibrant magenta color and flavor without affecting the delicate meringue stability.
Yes! Macarons actually improve after 24 hours in the fridge. This maturation process allows the moisture from the goat cheese to soften the interior of the shell slightly for the perfect texture.
Place walnuts in a dry pan over medium heat for 3-5 minutes, tossing frequently until they are golden-brown and fragrant. This enhances their earthiness to match the beets.
Ruffled feet usually fail to form if the batter was over-mixed (destroying the air bubbles) or if the shells didn’t rest long enough to form a dry skin before baking.
The Ultimate Savory Beet Macaron Recipe
Savory Beet Macarons with Whipped Goat Cheese and Walnuts
Ingredients
Equipment
Method
- Sift almond flour, powdered sugar, and beet powder together twice. Discard large pieces.
- Beat egg whites and cream of tartar to soft peaks; gradually add granulated sugar until stiff, glossy peaks form.
- Fold dry ingredients into meringue until the batter reaches a lava-like consistency that flows in ribbons.
- Pipe 1.5-inch circles, tap tray to release air, and rest for 30-60 minutes until a skin forms.
- Bake at 300°F (150°C) for 15-18 minutes. Cool completely on the pan.
- Whip goat cheese and cream until aerated. Pipe onto shells, sandwich together, and press walnuts into the sides.
Notes
Ensure the shells have fully developed a skin before baking to prevent cracking.
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