Beetroot Macarons
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These Beetroot Macarons are made with beetroot ganache and topped with goat cheese. If you have followed me for a while now, then you know that I love to make Savory Macarons. I find that macarons are perfect for serving as an appetizer and also go well with wine. You will love this recipe!
Ingredients note
- cooked beetroot. There is a good post at Momsdish on how to cook beets. Many ways to cook beetroot (in the oven, microwave, or air fryer). I usually cover rootbeet in the foil and bake it in the oven at 400oF (205oC) for 30-40 minutes, depending on the size of the root. Use your favorite method. You will need soft beetroot, which is easy to cut with a fork).
- white chocolate 32%-34%. I used Valrhona Opalys 33% white chocolate for this recipe.
- goat cheese. Use your favorite goat cheese.
- fresh thyme or other herbs. Fresh herbs to decorate macarons. This is optional.
How to make this recipe
- Cook Beetroot
- Bake macaron shells. I used my basic French Meringue recipe. You can also use the Italian Meringue recipe to make macaron shells. I also have an online video lesson on how to make macaron shells using the NO REST method. I made two different colors for Beetroot macaron shells, and I used Feuilletine Flakes to top the shells.
- Make beetroot ganache.
- Assemble macarons.
- Serve and enjoy!
When you cook beetroots and they are still warm, peel the skin and make a puree. You can use a food processor, Thermomix, or immersion blender. When you make a puree, ensure the correct amount with the digital scale and transfer the puree into a small saucepan. Warm up puree over medium heat before adding to the chocolate.
Tip from Marina: Use gloves to work with the beetroot.
Semimelt chocolate in the microwave using 20-30-second intervals. Add hot beetroot puree over the chocolate in 3 parts. With the help of a rubber spatula, keep mixing fast and pressing down. Emulsify with the hand blender. Transfer into the flat container and cover with the plastic wrap “to contact.” Let the ganache set for 6-8 hours or overnight in the refrigerator.
How to assemble
Transfer the ganache into a pipping bag with a Wilton 1M piping tip. Pipe ganache on one flat side of the macaron shell. Add pieces of goat cheese and decorate with fresh herbs. Serve and Enjoy! These savory macarons were served as an appetizer, and I did not cover them with another macaron shell or mature in the fridge. This combination of beetroot and goat cheese is perfect for pairing with wine.
Expert Tips
- Measure all ingredients correctly using a digital kitchen scale.
- Macarons can be served as an appetizer.
- Goat cheese can be replaced with parmesan cheese or any of your favorite cheeses.
If you make these Beetroot Macarons, please make sure to tag me on social media and leave a rating down below. I would love to see your creations!
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Recipe
Beetroot Macarons
Equipment
- 1 Food processor
- 1 immersion blender
- 1 kitchen scale
- 1 stand mixer or electric hand mixer
Ingredients
Beetroot Ganache
- 226 gr white chocolate 32%-34%
- 110 gr beetroot puree
- 150 gr goat cheese
- 1 thyme or other fresh herbs (optional)
Macaron shells
- 125 gr almond flour (1 cup)
- 150 gr powdered sugar (1 1/4 cup)
- 100 gr egg whites room temperature (from 3 large eggs)
- 100 gr white granulated sugar (1/2 cup)
Instructions
How to bake beetroot
- Wash beetroots.
- Cover beetroots in the foil.
- Bake beets in the oven at 400oF (205oC) for 30-40 minutes, depending on the size of the root.
- Peal the skin off and make a puree. Use a food processor, Thermomix, or immersion blender.
- Measure the correct amount with the digital scale and transfer the puree into a small saucepan.
- Warm up puree over medium heat before adding to the chocolate.
How to make Beetroot Ganache
- Semimelt chocolate in the microwave using 20-30-second intervals.
- Add hot beetroot puree over the chocolate in 3 parts. With the help of a rubber spatula, keep mixing fast and pressing down.
- Emulsify with the immersion blender.
- Transfer into the flat container and cover with the plastic wrap "to contact."
- Let the ganache set for 6-8 hours or overnight in the refrigerator.
How to make Macaron Shells
- In the mixing bowl, sift together almond flour and powdered sugar. Set aside.
- In the mixing bowl of a stand mixer add room-temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at a time. Add food coloring.
- Increase speed to medium-high and whip until glossy and medium peaks. This will take 10-15 minutes.
- Add dry ingredients into the meringue and start folding the butter. The batter is ready when you can make a figure 8 with a spatula or it flows “like lava”.
- Transfer macaronage into a pastry bag with a round tip.
- Pipe macaron shells on the baking mat.
- Top the baking sheet pan with pipped macaron shells a few times. Let shells rest on the countertop until no batter sticks to your finger when you touch it.
- Bake macaron shells in the preheated oven to 275oF (134oC) -300oF (150oC) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.
- Remove baked macaron shells from the oven and let it cool on the baking mat with a baking sheet pan. When shells are cooled completely, remove them from the baking mat and pair them with similar sizes.
How to to assemble macarons
- Transfer ganache into pipping bag with Wilton 1M pipping tip.
- Pipe ganache on one flat side of the macaron shell.
- Add pieces of goat cheese and decorate with fresh herbs.
- Serve and Enjoy!