I still remember the first time I made Beet Macarons, sitting in my tiny kitchen with a beetroot that looked a bit too vibrant to be just an ingredient. It was one of those evenings when I wanted something colorful and nourishing but didn’t want to dive into a complicated dessert. I was cooking for a few friends who are as curious about healthy twists as I am, and I thought, why not try macarons with a vegetable twist? The result was pleasantly surprising – sweet and earthy macarons that felt fancy yet felt totally doable for weeknight cooking.
Beet Macarons fit beautifully into my balanced, real-life approach to eating. They’re a reminder that you can enjoy treats with a good dose of nourishment without feeling guilty or overwhelmed by complicated steps or ingredients. Using beetroot as natural food coloring in these macarons brought life and warmth to the kitchen without artificial additives. My friends were amazed that these delicate, colorful bites were both sweet and earthy macarons you wouldn’t expect from a vegetable base.
What I love most about this approach is the freedom it offers. There’s no stress over perfection here—just good vibes, simple ingredients, and a nod to healthfulness in each chewy bite. This macaron recipe with beets opened a door to blending fun treats with practical nutrition, making it sustainable and enjoyable. If you’re a fellow home cook who loves simple, nourishing meals without pressure, you’re in the right place. Stick around, and I’ll share everything you need to know about making Beet Macarons that bring joy and balance to your kitchen.
What You’ll Need:
This Beet Macarons ingredient list is intentionally simple—because good food doesn’t need to be complicated.
- 1 cup almond flour (fine ground works best for texture)
- 1 ¾ cups powdered sugar
- 3 large egg whites (room temperature)
- ¼ cup granulated sugar
- 3 tablespoons beetroot powder (this is your natural food coloring macarons secret weapon)
- ½ teaspoon cream of tartar (helps stabilize the egg whites)
- Pinch of salt
No stress if you don’t have beetroot powder—I often use fresh beet juice when making Beet Macarons instead. You can find beetroot powder easily in the spice or superfood section at your local store or online.
You can find fresh beets in the regular produce section if you decide to make your own beet juice for these vegetable flavoured macarons. It adds that natural sweetness and color without extra fuss.
Budget-friendly note: beetroot powder keeps these Beet Macarons costs low because it’s a pantry ingredient that keeps a long time. I tend to buy it in bulk now because it’s so handy for multiple recipes.
When I’m pressed for time, I prep the almond flour and sifted sugar the night before. That little shortcut has saved me on busy days, making Beet Macarons a go-to, stress-free project.
If you happen to have leftovers (which is rare!), store them airtight in the fridge for up to three days. They keep well because the beetroot adds moisture while the shells stay crisp.
One personal favorite: I love adding a tiny pinch of cinnamon to the dry mix for a subtle warm twist that complements the sweet and earthy macarons flavor.
Let’s Make It Together!
Here’s where I used to overcomplicate my Beet Macarons—turns out simpler is better! Follow along like we’re side-by-side in the kitchen.
- Prep your workspace. Line two baking trays with parchment paper. Having everything ready makes all the difference.
- Sift together almond flour, powdered sugar, beetroot powder, and salt. This step helps create those smooth shells that make Beet Macarons so special.
- Whip the egg whites with cream of tartar using a stand mixer or handheld whisk. Begin on medium speed until foamy.
- Gradually add granulated sugar while whipping until you get shiny, stiff peaks. Your Beet Macarons batter depends on this perfect meringue texture.
- Combine dry ingredients into the meringue in two batches, folding gently but thoroughly. This step is called macaronage. Take your time; the batter should flow slowly off the spatula like lava.
- Pipe the batter onto the lined trays in small rounds, about one inch in diameter. Tap the tray lightly to release air bubbles. This tip helps avoid cracked Beet Macarons shells.
- Rest the shells for 30 to 60 minutes at room temperature until a skin forms on top. This resting time is key for that signature macaron shell shine and texture.
- Preheat your oven to 300°F (150°C) while the shells rest.
- Bake for 14 to 16 minutes. Keep an eye on your oven. You want the shells firm to the touch but not browned.
While your Beet Macarons bake, perfect time to set the table or prep a simple side like a fresh salad or even some Easy Refreshing Beet Salad to keep with the theme.
- After baking, let the shells cool completely on the tray before removing to avoid breaking.
Here’s a kitchen tip: If your Beet Macarons look a bit rough, don’t worry—it happens. Sometimes moisture or a little uneven folding causes this texture. Next time, I tweak the resting time or oven temperature slightly to get smoother shells.
Since these macarons use beetroot powder as a natural food coloring macarons are beautiful without artificial dyes. If you want to experiment, you can check out this conversation about beet powder in macaron shells for extra inspiration.
How I Love to Serve This!
This Beet Macarons becomes a complete little treat when I pair it with a simple filling like whipped goat cheese sweetened with a bit of honey. The tang is perfect alongside the sweet and earthy macarons flavor.
For an easy weeknight or relaxed weekend dessert, I keep it simple and serve Beet Macarons alongside fresh berries or a cup of herbal tea.
Sometimes I add a little fresh herb like mint on top for brightness and color contrast—it feels festive without extra effort.
If you’re looking for savory takes, try them with a creamy horseradish filling like in this Beet and Horseradish Risotto recipe with savoury macarons — such a fun way to showcase vegetable flavored macarons in a different light.
When guests have these Beet Macarons, I often get curious questions about the color and flavor. Many confess they’d never thought vegetable flavored macarons could taste so delightful and balanced.
Leftovers (if there are any!) store nicely in the fridge. They make a great snack the next day or a sweet addition to a packed lunch. For fresh seasonal vibes, I sometimes swap beetroot powder with a hint of strawberry powder for a summery twist.
Common Questions Answered
I’ve seen quite a few questions come in about Beet Macarons, so let’s clear up some of the most asked ones.
- Can I make this Beet Macarons ahead for meal prep?
Absolutely! You can make the shells a day in advance, store them airtight, and fill just before serving. This keeps them fresh and crisp without much fuss. - What if I don’t have all the ingredients for this Beet Macarons?
No worries. For example, if you don’t have cream of tartar, a few drops of lemon juice help stabilize your egg whites nicely. The beetroot powder can be swapped for fresh beet juice, just reduce the other liquids in your recipe accordingly. - How can I adjust the flavor of this Beet Macarons to my taste?
You can add spices like cinnamon or cardamom to the dry mix for warmth. Or switch your filling up—mix in some goat cheese or dark chocolate ganache for different flavor pairings. - Do Beet Macarons taste like beets?
They have a sweet and earthy macarons flavor that’s subtle and well balanced, not overpowering. The natural sweetness of beetroot plays nicely with the almond base. - Are vegetable flavoured macarons tricky to make for beginners?
They can feel intimidating at first, but with a little patience and practice, these Beet Macarons are very doable. The key is not rushing the meringue folding or baking steps. - How natural is the coloring in these macarons?
Using beetroot powder makes these natural food coloring macarons without artificial ingredients, keeping colors vibrant and wholesome. - Where can I find good beetroot powder?
You’ll often spot it online or in health food stores. Here’s a helpful read on natural food colouring options for macaron shells if you want to explore more natural color ideas.
If you want a fun twist, pairing your Beet Macarons with a Roasted Beet and Goat Cheese dish from the site turns your beet love into a full-on flavor experience.
Final Thoughts
These Beet Macarons have found a special place in my kitchen routine because they remind me that nourishing treats are possible without stress. Bold and simple, they bring something new and fun to everyday cooking.
Here are my favorite Beet Macarons tips:
- Take your time folding the batter gently for that perfect texture.
- Don’t skip the resting period—that skin makes all the difference in the shells.
- Use beetroot powder for easy natural food coloring macarons with vibrant hues.
I’ve tried simple vanilla, goat cheese filling, and even a dark chocolate ganache version; all delicious, but I come back to the classic sweet and earthy macarons flavor every time.
My hope is you’ll enjoy making these Beet Macarons as much as I do—no fuss, just feel-good food that fits your real-life kitchen with ease.
Give it a try, share your successes and questions—this community loves hearing from you!
For more simple, nourishing ideas like Beet Macarons, be sure to check out Easy Refreshing Beet Salad and Roasted Beet Goat Cheese Delight. Happy baking, friends!
Beet Macarons
Delightfully vibrant beet macarons combine earthy beet flavor with the classic French meringue shell, creating a naturally colorful and elegant dessert perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: French
Ingredients
- 100g almond flour
- 100g powdered sugar
- 75g egg whites, aged
- 50g granulated sugar
- 30ml beet juice, freshly extracted
- 1/4 tsp cream of tartar
- 1/2 tsp vanilla extract
- Pinch of salt
- Buttercream filling or cream cheese frosting (optional)
Instructions
- Preheat the oven to 300°F (150°C) and line two baking sheets with parchment paper.
- Sift together the almond flour and powdered sugar to remove lumps.
- In a clean, dry bowl, whisk the egg whites with cream of tartar and a pinch of salt until soft peaks form.
- Gradually add the granulated sugar while continuing to whisk until stiff, glossy peaks form.
- Gently fold in the sifted almond flour mixture and beet juice, along with vanilla extract, until the batter flows like lava and ribbons fall back into the bowl.
- Transfer the batter into a piping bag fitted with a round tip and pipe small rounds onto the prepared baking sheets.
- Tap the baking sheets firmly on the counter to release air bubbles and let the shells rest at room temperature for 30-60 minutes until a skin forms.
- Bake for 15-18 minutes, rotating halfway through, until the shells are set and can be easily lifted off the parchment.
- Allow the shells to cool completely before pairing similar sized shells and filling them with buttercream or cream cheese frosting.
Notes
For best results, let the assembled macarons mature in the refrigerator overnight to deepen flavor and texture.