Bright beet macarons filled with tangy goat cheese and walnut crunch, elegant, savory, and perfect for entertaining.

2 medium beets, roasted and pureed

1 cup almond flour

3/4 cup powdered sugar

2 large egg whites

1/4 cup granulated sugar

4 oz goat cheese

2 oz cream cheese

1 tbsp honey

1/4 cup toasted walnuts, chopped

Pinch of salt and black pepper

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1. Preheat oven to 300°F (150°C) and line baking sheets with parchment.

2. Beat egg whites until foamy, then gradually add sugar until stiff peaks form.

3. Sift almond flour, powdered sugar, and beet puree together.

4. Fold dry mix into meringue until batter flows slowly like lava.

5. Pipe 1-inch rounds onto baking sheet; rest 30–45 minutes until tops are dry.

6. Bake 15–18 minutes until set; cool completely.

7. Mix goat cheese, cream cheese, honey, salt, and pepper until smooth; fold in walnuts.

8. Pipe filling onto one shell and sandwich with another; chill before serving.

Use unsweetened beet puree for natural color.

Add herbs like thyme or rosemary for a savory twist.

Refrigerate filled macarons up to 3 days.