Beetroot and goat’s cheese macaroons

Matthew Beardshall of Wilder shares his recipe for beetroot and goat's cheese macaroons
Share on facebook
Share on twitter
Share on linkedin
Share on email
Share on print
Beetroot Macaroons

In years to come guests will still talk of these beetroot and goat’s cheese macaroons from Matthew Beardshall of Wilder in Nailsworth as the legendary canapé of 2016

www.dinewilder.co.uk

Makes    70 mini macaroons

Supported by

food magazine subscription
  • You will need
  • Method

For the macaroons:

  • Almonds 350g, ground
  • Icing sugar 350g
  • Liquefied egg whites 250ml
  • Beetroot juice 1l,  reduced to a glaze
  • Caster sugar 350g
  • Water 100ml

For the mousse:

  • Goat’s cheese 500g
  • Double cream 200ml
  • Lemon juice a splash
  • Salt and pepper to season
  • Toasted onion seeds to serve
  1. For the macaroons: mix the almonds, icing sugar, 125ml of the egg whites and the beetroot glaze into a firm paste.
  2. In a pan, bring the caster sugar and water to a simmer. When the syrup reaches 115°c start whisking the remaining egg whites in a separate bowl to form stiff peaks. Once the syrup reaches 118°c, pour it over the egg whites slowly, continuing to whisk until it reaches around 50°c.
  3. Fold the meringue into the almond mix and transfer into a piping bag.
  4. Pipe the batter into 3.5cm rounds on a lined baking tray and leave to dry somewhere warm for 20 minutes. Bake in the oven at 160°c for 15 minutes.
  5. For the mousse: bring the goat’s cheese to room temperature.
  6. Blitz the cheese in a food processor, adding the cream slowly, making sure not to over whip. Season with lemon juice and salt and pepper.
  7. Once the macaroons are cool, assemble by piping the goat’s cheese mousse into the shell and then rolling in toasted onion seeds.

You will need

For the macaroons:

  • Almonds 350g, ground
  • Icing sugar 350g
  • Liquefied egg whites 250ml
  • Beetroot juice 1l,  reduced to a glaze
  • Caster sugar 350g
  • Water 100ml

For the mousse:

  • Goat’s cheese 500g
  • Double cream 200ml
  • Lemon juice a splash
  • Salt and pepper to season
  • Toasted onion seeds to serve

Method

  1. For the macaroons: mix the almonds, icing sugar, 125ml of the egg whites and the beetroot glaze into a firm paste.
  2. In a pan, bring the caster sugar and water to a simmer. When the syrup reaches 115°c start whisking the remaining egg whites in a separate bowl to form stiff peaks. Once the syrup reaches 118°c, pour it over the egg whites slowly, continuing to whisk until it reaches around 50°c.
  3. Fold the meringue into the almond mix and transfer into a piping bag.
  4. Pipe the batter into 3.5cm rounds on a lined baking tray and leave to dry somewhere warm for 20 minutes. Bake in the oven at 160°c for 15 minutes.
  5. For the mousse: bring the goat’s cheese to room temperature.
  6. Blitz the cheese in a food processor, adding the cream slowly, making sure not to over whip. Season with lemon juice and salt and pepper.
  7. Once the macaroons are cool, assemble by piping the goat’s cheese mousse into the shell and then rolling in toasted onion seeds.
Supported by
Indy Coffee Box
Salcombe Gin & Paul Ainsworth
Supported by
Salcombe Gin & Paul Ainsworth

Supported by

Salcombe Gin & Paul Ainsworth
Supported by
FOOD issue 184

Supported by

FOOD issue 184
Supported by
food newsletter banner

Supported by

food newsletter banner