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
Scale
- 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.