Description
A delightful pastry made with beetroot powder, filled with creamy goat cheese and topped with a crunchy walnut mixture.
Ingredients
Scale
- 1 cup almond flour
- 1 cup powdered sugar
- 3 egg whites
- 1/4 cup granulated sugar
- 1 tablespoon beetroot powder
- 1/2 cup goat cheese
- 1/4 cup cream cheese
- 1/4 cup walnuts, chopped
- 1 tablespoon honey
Instructions
- Preheat your oven to 300°F (150°C).
- In a bowl, mix almond flour, powdered sugar, and beetroot powder.
- Whip egg whites until soft peaks form, then gradually add granulated sugar until stiff peaks form.
- Fold the dry mixture into the egg whites gently.
- Pipe the mixture onto a baking sheet lined with parchment paper.
- Bake for 15-20 minutes, then let cool.
- In another bowl, mix goat cheese, cream cheese, walnuts, and honey until well combined.
- Sandwich the filling between two macaron shells.
Notes
- Ensure the egg whites are at room temperature.
- Let macarons cool completely before filling.
- Chill the filled macarons for better flavor.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
Keywords: Beet Macarons, Goat Cheese, Walnut Crunch, Desserts, Pastries