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Beet Macarons

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Delicately sweet and vibrantly colored, these Beet Macarons combine the earthy flavor of beets with the classic French almond meringue for a unique and elegant dessert.

Ingredients

Scale
  • 1 cup powdered sugar
  • 3/4 cup almond flour
  • 2 large egg whites, at room temperature
  • 1/4 cup granulated sugar
  • 2 tablespoons beet juice (freshly extracted)
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • Buttercream filling or cream cheese frosting (optional)

Instructions

  1. Sift together the powdered sugar and almond flour to remove any lumps and combine well.
  2. In a separate clean bowl, whisk the egg whites with a pinch of salt until foamy.
  3. Gradually add granulated sugar and continue to whisk until stiff peaks form.
  4. Add the beet juice and vanilla extract to the meringue and gently fold to combine until well incorporated and vibrant pink in color.
  5. Carefully fold the sifted almond flour mixture into the meringue using a spatula, mixing until the batter flows like lava but isn’t too runny.
  6. Transfer the batter into a piping bag and pipe 1.5-inch rounds onto a baking sheet lined with parchment paper.
  7. Tap the baking sheet firmly on the counter to release any air bubbles and let the macarons rest at room temperature for 30–40 minutes until they form a dry skin.
  8. Preheat the oven to 300°F (150°C) and bake the macarons for 15–18 minutes.
  9. Remove from oven and let cool completely before carefully removing from the parchment paper.
  10. Sandwich two macarons together with buttercream or cream cheese frosting if desired.

Notes

For enhanced color and flavor, use fresh beet juice and allow macarons to age in the refrigerator for 24 hours before serving to deepen taste and texture.

Find it online: https://auntyspices.com/beet-macarons/