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Macarons with Goat Cheese & Walnut Crunch

Savory Macarons with Goat Cheese & Walnut Crunch Delight

Delight your guests with these colorful Savory Macarons with Goat Cheese & Walnut Crunch, perfect for elegant gatherings.
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Prep Time 30 minutes
Cook Time 16 minutes
Resting Time 45 minutes
Total Time 1 hour 31 minutes
Servings: 12 pieces
Course: Appetizers
Cuisine: French
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shells
  • 200 g Almond Flour Alternative: Use hazelnut flour for a different taste.
  • 200 g Powdered Sugar No direct substitutions recommended.
  • 10 g Beetroot Powder If unavailable, freeze-dried beet can be used.
  • 100 g Aged Egg Whites Allow egg whites to age for at least a day for better whipping.
  • 50 g Granulated Sugar Can be replaced with super fine sugar for a smoother texture.
  • 1 tsp Cream of Tartar Lemon juice can be used for a similar effect.
  • 1 pinch Salt No specific substitutions needed.
For the Filling
  • 150 g Fresh Goat Cheese Alternative: Cream cheese or ricotta can be used.
  • 50 g Cream Cheese Additional goat cheese may be used.
  • 50 ml Heavy Cream Half-and-half can be used, though texture might vary.
  • 50 g Toasted Walnuts Any nut or seed can work, though flavor will change.
For Garnish (Optional)
  • Extra Walnut Crumbs Adds an appealing textural contrast for decoration.
  • Micro Herbs Introduce fresh visual appeal and vibrant flavor touches.

Equipment

  • Mixing bowl
  • piping bag
  • Baking trays
  • Oven

Method
 

Step-by-Step Instructions
  1. Sift together the almond flour, powdered sugar, and beetroot powder into a large bowl. Whip the aged egg whites with cream of tartar and salt until foamy, gradually add granulated sugar until stiff peaks form.
  2. Gently fold the dry ingredients into the meringue using a spatula, creating a smooth batter.
  3. Pipe 3 cm rounds of the batter onto baking trays lined with parchment. Tap to release air bubbles and let rest for 30-45 minutes.
  4. Preheat oven to 150°C (300°F) and bake shells for 14-16 minutes until they rise and form feet. Allow to cool completely.
  5. Combine fresh goat cheese, cream cheese, and heavy cream in a bowl; beat until creamy. Fold in toasted walnuts.
  6. Pipe the filling onto half of the macaron shells and sandwich with remaining shells.
  7. Chill assembled macarons in the refrigerator for at least 30 minutes before serving.

Nutrition

Serving: 1macaronCalories: 120kcalCarbohydrates: 10gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 50mgPotassium: 100mgFiber: 1gSugar: 5gVitamin A: 200IUCalcium: 50mgIron: 0.6mg

Notes

Ensure macarons dry fully before baking, and consider using an oven thermometer for accurate temperature control.

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