Elegant. Earthy. Unexpected.
They may look like dainty sweets—but each bite surprises with savory sophistication. Think Parisian soirée meets cheeseboard charm.

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📝 Ingredients

For the Beet Macaron Shells:

• 100 g almond flour

• 100 g powdered sugar

• 10 g beetroot powder (or finely ground freeze-dried beet) 🌱

• 75 g egg whites (aged overnight)

• 50 g granulated sugar

• Pinch of cream of tartar

• Pinch of salt

For the Whipped Goat Cheese Filling:

• 150 g fresh goat cheese

• 2 tbsp cream cheese

• 1 tbsp heavy cream (adjust for texture)

• Salt & black pepper, to taste

• 30 g toasted walnuts, finely chopped 🌰

For Garnish (Optional):

• Extra walnut crumbs

• Micro herbs or beet powder dusting

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👩‍🍳 Instructions

🥚 Make the Macaron Shells:

1. Sift Dry Ingredients:
   In a bowl, combine almond flour, powdered sugar, and beet powder. Sift well to eliminate clumps and ensure smooth shells.

2. Whip the Meringue:
   Beat aged egg whites with cream of tartar and a pinch of salt until foamy. Gradually add granulated sugar and continue whipping until stiff, glossy peaks form.

3. Macaronage:
   Gently fold the dry mixture into the meringue in batches. Continue folding until the batter flows like lava—thick yet smooth.

4. Pipe:
   Transfer batter to a piping bag. Pipe 3 cm circles onto a parchment-lined tray. Tap the tray firmly to remove air bubbles.

5. Rest:
   Allow the macarons to rest for 30–45 minutes, or until a dry skin forms on top (they should not stick to your finger).

6. Bake:
   Bake in a preheated oven at 150°C (300°F) for 14–16 minutes. Let cool completely before filling.

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🧀 Make the Filling:

7. Whip the Cheese:
   Blend goat cheese, cream cheese, and cream until smooth and airy. Season with salt and pepper. Fold in chopped walnuts.

8. Assemble:
   Pipe a dollop of filling onto one shell. Gently sandwich with another. Press lightly and twist slightly to spread the filling evenly.

9. Garnish (Optional):
   Roll edges in crushed walnut crumbs or sprinkle with micro herbs/beet dust.

10. Chill:
    Refrigerate for 30 minutes before serving to let the flavors meld beautifully.

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📌 Recipe Notes

• Prep Time: 45 minutes

• Cook Time: 15 minutes

• Yield: ~20 macarons

• Difficulty: ★★★★☆ (Advanced—macaron technique required)

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💖 Why You’ll Love It

• 🎨 Visually striking: Vibrant beet-pink shells that pop on any table.

• 🌱 Earthy + tangy: A cool, creamy goat cheese center with nutty walnut crunch.

• 🧀 Unexpected elegance: Perfect for wine nights, charcuterie boards, or savory high tea.