These Beetroot Macarons are a distinctive take on the traditional French pastry, delicate and vibrant. These macarons are visually stunning and incredibly delicious due to the beetroot's vibrant color and natural sweetness.
Ingredients: 200g almond flour. 200g powdered sugar. 100g egg whites aged, at room temperature. 100g granulated sugar. 1 tsp beetroot powder for color. For the filling:. 100g unsalted butter at room temperature. 150g powdered sugar. 2 tbsp beetroot puree. 1/2 tsp vanilla extract. A pinch of salt.
Instructions: Turn the oven on to 300 degrees Fahrenheit 150 degrees Celsius and place parchment paper on a baking sheet. Pulse almond flour and powdered sugar in a food processor until thoroughly mixed. Sort this blend using a sieve into a sizable mixing basin. Whisk the aged egg whites until frothy in a different bowl. While whisking continuously, gradually add the granulated sugar until stiff, glossy peaks form. Once the batter is smooth and glossy, gently fold the beaten egg whites into the almond flour mixture in batches. When the batter reaches the right color, add the beetroot powder and gently fold it in. Spoon the batter into a piping bag with a round tip, then pipe tiny rounds onto the baking sheet that has been ready. If there are any air bubbles, tap the baking sheet against the counter. For the macarons to develop a dry skin on the surface, let them sit at room temperature for 20 to 30 minutes. The macarons should have a firm outer shell and come off the parchment paper easily after baking in a preheated oven for 15 to 18 minutes. As the macarons cool, get the filling ready. Creamy and smooth, beat together the powdered sugar, beetroot puree, vanilla extract, and a small pinch of salt with the unsalted butter. After the macarons are fully cool, arrange them in matching pairs and top one half of each with a small dollop of the beetroot filling. Using the remaining half, sandwich to create a macaron cookie. To allow the flavors to meld, place the filled macarons in an airtight container and refrigerate for at least 24 hours. Your homemade beetroot macarons are ready to be served!
Prep Time: 45 minutes
Cook Time: 15 minutes
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