Beetroot and goat’s cheese macaroons
Matthew Beardshall of Wilder shares his recipe for beetroot and goat's cheese macaroons
- Added on December 1, 2016
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Makes 70 mini macaroons
Supported by
- 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
- For the macaroons: mix the almonds, icing sugar, 125ml of the egg whites and the beetroot glaze into a firm paste.
- 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.
- Fold the meringue into the almond mix and transfer into a piping bag.
- 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.
- For the mousse: bring the goat’s cheese to room temperature.
- 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.
- 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
- For the macaroons: mix the almonds, icing sugar, 125ml of the egg whites and the beetroot glaze into a firm paste.
- 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.
- Fold the meringue into the almond mix and transfer into a piping bag.
- 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.
- For the mousse: bring the goat’s cheese to room temperature.
- 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.
- Once the macaroons are cool, assemble by piping the goat’s cheese mousse into the shell and then rolling in toasted onion seeds.