Beetroot Macarons
These Beetroot Macarons are made with beetroot ganache and topped with goat cheese.
Servings: 30 macarons
Calories: 113kcal
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 the beetroots in the foil.
- Bake beets in the oven at 400°F (205oC) for 30-40 minutes, depending on the size of the root.
- Peel 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 the puree over medium heat before adding it 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 to the meringue and start folding in 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 piped macaron shells a few times. Let the shells rest on the countertop until no batter sticks to your finger when you touch it.
- Bake macaron shells in a preheated oven at 275°F (134 °C) to 300°F (150 °C) 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 Assemble Macarons
- Transfer 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!
Notes
Get all ingredients and tools ready before baking.
Measure all ingredients by weight using a kitchen scale.
Nutrition
Serving: 1macaron | Calories: 113kcal | Carbohydrates: 14g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 34mg | Potassium: 41mg | Fiber: 1g | Sugar: 13g | Vitamin A: 58IU | Vitamin C: 0.3mg | Calcium: 32mg | Iron: 0.3mg
