Description
Savory beet macarons filled with goat cheese and topped with a walnut crunch.
Ingredients
- Beetroot puree – 1/2 cup
- Almond flour – 1 cup
- Powdered sugar – 1 cup
- Egg whites – 3
- Granulated sugar – 1/4 cup
- Goat cheese – 4 oz
- Walnuts – 1/2 cup, chopped
- Olive oil – 1 tbsp
- Salt – a pinch
Instructions
- Preheat the oven to 300°F (150°C).
- In a bowl, mix almond flour and powdered sugar.
- Whip egg whites until soft peaks form, then gradually add granulated sugar.
- Fold in beetroot puree and dry mixture.
- Pipe macarons onto a baking sheet.
- Bake for 20 minutes, then allow to cool.
- Mix goat cheese with chopped walnuts and olive oil.
- Fill half the macarons with goat cheese mixture and sandwich with the other half.
Notes
- Ensure egg whites are at room temperature.
- Let macarons dry before baking for better texture.
Nutrition
- Serving Size: 1 macaron
- Calories: 120
- Sugar: 2g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
Keywords: savory beet macarons, goat cheese, walnut crunch, appetizers