Savory Beet Macarons with Goat Cheese & Walnut Crunch

 

Ingredients

For the Beet Macaron Shells:

1 3/4 cups powdered sugar

1 cup almond flour, extra fine

3 large egg whites, room temperature

1/4 cup granulated sugar

2 tsp beet powder (for natural deep red color)

1/2 tsp kosher salt

For the Goat Cheese Mousse:

6 oz soft goat cheese (chèvre)

2 oz cream cheese, softened

1 tbsp heavy cream

1 tsp fresh thyme, minced

1/2 tsp cracked black pepper

For the Walnut Crunch Center:

1/4 cup walnuts, toasted and finely chopped

1 tbsp honey

1/4 tsp flaky sea salt

For Garnish:

1 tsp microgreens

1/2 tsp beet powder, for dusting

Directions

Sift together the powdered sugar, almond flour, and beet

powder into a large bowl; discard any large granules.

In a separate clean bowl, beat egg whites and salt until

soft peaks form, then gradually add granulated sugar

until stiff, glossy peaks develop.

Gently fold the dry ingredients into the egg whites using

a rubber spatula until the batter flows like slow-moving

lava.

Pipe 1.5-inch circles onto a baking sheet lined with a

silicone mat and tap the tray firmly to release air

bubbles.

Let the shells sit at room temperature for 45 to 60

minutes until a dry skin forms on top.

Bake at 300°F for 14 to 16 minutes, then cool completely

before removing from the mat.

Whip the goat cheese, cream cheese, heavy cream,

thyme, and pepper together until light and spreadable.

Stir the chopped walnuts, honey, and sea salt together in

a small bowl.

Pipe a ring of goat cheese mousse onto the flat side of

one shell, place a small amount of walnut crunch in the

center, and top with a second shell.

Refrigerate for 24 hours to allow the shells to mature and

soften slightly before serving.