Beetroot Macarons
These Beetroot Macarons are made with beetroot ganache and topped with goat cheese
Servings 30 macarons
Equipment
- 1 Food processor
- 1 emulsify blender
- 1 kitchen scale
Ingredients
- 226 gr white chocolate 32%-34%
- 110 gr beetroot puree
- 150 gr goat cheese
- 1 thyme or other fresh herbs (optional)
Instructions
To bake beetroot
- Wash beetroots.
- Cover beetroots in the foil.
- Bake in the oven at 400 degrees of Fahrenheit (205 degrees Celsius) for 30-40 minutes, depends on the size of the root.
- Peal the skin off and make puree. Use food processor, Thermomix or emulsify blender.
- Meashure the correct amount with the digital scale and transfer puree into small sauce pan.
- Warm up puree over medium heat before adding to the chocolate.
To make Beetroot ganache
- Semimelt chocolate in the microwave using 20-30 seconds intervals.
- Add hot beetroot puree over the chocolate in 3 parts. With the help of 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 ganache set for 6-8 hours or overnight in the refregerator.
To assemble macarons
- Transfer ganache into pipping bag with Wilton 1M pipping tip.
- Pipe ganache on one flat side macaron shell.
- Add peaces of coat cheese and decorate with fresh herbs.
- Serve and Enjoy!