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
Scale
- 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.
Find it online: https://carmenwausa.com/beet-macarons/