When I first discovered these Beet Macarons, it felt like a little celebration in my kitchen. I was testing natural food coloring macarons, hoping to avoid artificial dyes but didn’t expect to fall in love with the flavor twist beet powder would bring. Trying these vibrant pink-hued treats at a local farmers market sparked my curiosity. The earthiness of beetroot macarons combined with a subtly sweet filling caught me by surprise — not too sweet, just balanced and comforting. It was a moment of realizing that macarons could offer more than delicate sweets; they could bring a cozy, vegetable-flavored treat that felt nourishing and special.
This Beet Macarons recipe fits perfectly with my approach to approachable, comforting meals that bring families together without fuss. It’s a lovely blend of creativity and simplicity, just like I enjoy in my kitchen. Over multiple attempts, I discovered exactly how to bring out the beet’s natural color and nuanced flavor, avoiding any bitter edges and ensuring each bite melts just right. I’m really excited to share this Beet Macarons recipe with you because it turned into one of my favorite kitchen moments—simple ingredients, beautiful colors, and layers of flavor that impress without intimidation.
If you’ve ever been curious about macaron recipes with beet powder or wanted to try natural food coloring macarons, this is a great place to start. Plus, the beet macarons filling offers a luscious surprise that makes these little cookies stand out on any dessert plate. I can’t wait for you to experience the joy these beet macarons bring to your home kitchen—it’s a delicious creation that feels just as warm and welcoming as a good family recipe.
Ingredients
Here’s a straightforward ingredients list for making your Beet Macarons turn out beautifully every time. The secret to amazing Beet Macarons is using high-quality beet powder rather than fresh beet juice; it gives you vibrant color without extra moisture that can throw off the texture. You’ll find the best ingredients for this Beet Macarons at specialty grocery stores or trusted online shops focused on natural food coloring macarons.
- 120 grams almond flour, sifted for smooth shells
- 200 grams powdered sugar for sweetness and structure
- 100 grams egg whites (aged 24 hours at room temperature for perfect meringue)
- 30 grams granulated sugar to stabilize the meringue
- 2 teaspoons beet powder to create that gorgeous red-pink color naturally
- 1/4 teaspoon cream of tartar to keep your meringue stable
- Beet macarons filling:
- 100 grams unsalted butter, softened
- 150 grams powdered sugar
- 1 teaspoon natural beet juice concentrate or beet powder mixed with a little water for flavor and color
- 1/2 teaspoon vanilla extract to balance the earthiness
If you want to splurge on one Beet Macarons ingredient, make it the almond flour—freshly ground and fine is worth the extra cost for that silky texture. You can substitute beet powder with raspberry powder for a fruitier twist, aligning well with vegetable flavored macarons creativity.
For ingredient prep, I recommend storing your beet powder in an airtight container away from light to keep its color vibrant. Egg whites are best separated and aged in the fridge up to two days before making your beet macarons. This ingredient list is surprisingly simple but delivers incredible comfort!
Let’s Make This!
Ready to bake your Beet Macarons? Follow these easy steps for success and don’t worry—your Beet Macarons will turn out beautifully with a little patience and love. It takes exactly about 90 minutes from prep to finished shells in my kitchen.
- Prep your workspace and ingredients first. Sift almond flour and powdered sugar twice for the smoothest shells. Set aside.
- Whip your egg whites with cream of tartar until foamy. Slowly add granulated sugar and beat to stiff peaks. Your meringue will be glossy and hold sharp peaks—a sure sign you’re on the right track!
- Gently fold in the dry ingredients with 2 teaspoons beet powder. Use a spatula to combine carefully, folding until the batter flows like lava off the spatula—a smooth ribbon consistency signals perfect macaronage.
- Pipe onto baking sheets lined with parchment paper. Tap the trays gently on the counter to release air bubbles. Let rest for 30-40 minutes until a skin forms on top—this skin helps get the signature macaron feet.
- Bake at 150°C (300°F) for 15-18 minutes. Your beet macarons should rise with pretty feet and appear matte on top. They’ll have subtle, earthy aroma from the beet powder—so comforting and subtle.
- Cool completely before filling with your beet macarons filling. Use a piping bag to sandwich the buttercream—be generous but gentle to keep shells intact.
Here’s a helpful tip for Beet Macarons success: if your shells crack or don’t rise, check oven temperature accuracy and rest time—these small adjustments make a big difference. While the Beet Macarons bake, enjoy the delicate scent reminding you that this is a special treat in the making.
This step-by-step process turns your batter into beautiful beet macarons that will wow your family and friends. The natural food coloring macarons always impress with their bright, fresh look. And don’t forget to store leftover macarons in an airtight container in the fridge—they get even better after a day or two as the flavors meld.
Serving & Presentation
Presenting your Beet Macarons beautifully makes the experience even more special. Arrange them on a simple white plate to let their natural pink color pop, or stack them in small towers tied with rustic twine for a charming look.
People always smile when I serve this Beet Macarons at gatherings because of the unique color and unexpected flavor combination. The beet macarons filling adds a creamy, smooth texture that balances the slightly crisp shell.
They’re perfect for spring brunches, festive celebrations, or cozy afternoons paired with a cup of herbal tea. For a creative serving twist, try sprinkling edible gold dust or serving alongside roasted beet goat cheese crostinis for a savory-sweet experience. If you love the combination of natural food coloring macarons and gourmet pairings, these ideas create memorable moments your guests won’t forget.
Leftover Beet Macarons are wonderful crumbled over yogurt or folded gently into fruit salad, adding color and flavor. Seasonal variations I’ve tested include using beet powder mixed with other vegetable powders like spinach or carrot, creating a colorful vegetable flavored macarons platter.
If this recipe brings you joy, you’ll love my roasted beet goat cheese recipe for a savory contrast—check it out here.
FAQs
Several fellow food lovers have asked great questions about Beet Macarons. Here are answers to some common ones that might help you feel confident with your own batch.
- Can I make this Beet Macarons ahead of time? Absolutely! Macarons actually taste better after resting 24 hours in an airtight container in the fridge. Just bring them to room temperature before serving.
- What if I don’t have beet powder? You can substitute with freeze-dried raspberry powder for color, but the flavor will be different. You can find more about natural food coloring macarons at Natural food colouring options for macaron shells and filling? : r …
- My macaron shells cracked—what happened? Cracked shells often mean the batter was under-mixed or the oven was too hot. Rest your piped shells longer to form a better skin before baking.
- How thick should the beet macarons filling be? The filling should be creamy but firm enough to hold shape when piped between shells. Softened butter with powdered sugar and beet juice concentrate works perfectly.
- Are there other vegetable flavored macarons I can try? Yes! Carrot, spinach, or turmeric powders are great options. For inspiration, check this discussion on beet powder use for macarons Has anyone used beet powder to make red macaron shells?
- Can I use fresh beet juice instead of powder? Fresh juice adds moisture and can disrupt structure. Beet powder is best to maintain the perfect shell texture.
- Where can I find good macaron food coloring? I recommend natural powders or quality gel colors from trusted sources such as Macaron Food Coloring – Pies and Tacos.
Each tip here is based on testing and feedback from my reader community, and I’m confident you’ll find these answers helpful!
Why This Beet Macarons Will Become Your New Favorite
This Beet Macarons recipe is exactly what I stand for—comforting, approachable, and memorable food you look forward to making. It combines natural ingredients with straightforward techniques to bring joy in your kitchen and at your table.
My Beet Macarons success tips:
- Sift dry ingredients twice for smooth shells
- Rest shells until skin forms for perfect feet formation
- Use beet powder, not fresh juice, for vibrant color and stable batter
I’ve experimented with adding lemon zest to the filling, swapping buttercream for cream cheese frosting, and trying chocolate ganache paired with beet shells for a rich twist. The classic beet macarons with creamy butter filling seems to get the most smiles every time.
I encourage you to make this Beet Macarons part of your recipe collection—it’s a delightful way to add color and creativity to dessert time while keeping things simple and joyful. I know you’ll love the comforting flavor and bright presentation as much as I do. Please share your delicious results—I’m excited to hear how your Beet Macarons bring warmth and sweetness to your home kitchen!
Beet Macarons
Delicate and naturally vibrant, Beet Macarons blend the earthiness of beets with the sweet crispness of classic French macarons for a unique dessert experience.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 1 hour 20 minutes
- Yield: 20 macarons
- Category: Dessert
- Method: Baked
- Cuisine: French
Ingredients
- 100g almond flour
- 100g powdered sugar
- 75g egg whites (about 2 large)
- 50g granulated sugar
- 30g beet puree (from cooked beets)
- Food coloring (optional, red or pink)
- 1/4 tsp cream of tartar
- Pinch of salt
- Buttercream or cream cheese frosting for filling
Instructions
- Preheat oven to 300°F (150°C) and line baking sheets with parchment paper.
- In a bowl, sift together almond flour and powdered sugar to remove lumps.
- In a separate clean bowl, beat egg whites with cream of tartar and pinch of salt until soft peaks form.
- Gradually add granulated sugar while continuing to beat until stiff glossy peaks form.
- Gently fold the sifted almond flour and powdered sugar into the meringue along with beet puree and optional food coloring until the mixture flows like lava.
- Transfer batter to a piping bag and pipe small rounds onto the baking sheet, about 1.5 inches in diameter.
- Tap the baking sheet on the counter to release air bubbles and let macarons sit at room temperature for 30-45 minutes until a skin forms.
- Bake for 15-18 minutes, until macarons have risen and shells are firm.
- Cool completely before pairing and filling with buttercream or cream cheese frosting.
- Refrigerate assembled macarons for at least 24 hours before serving for best texture.
Notes
For vibrant color, use fresh beet puree and allow the macarons to rest long enough to develop a smooth skin before baking. Serve chilled for a refreshing treat.