Kent Cookery School’s Beetroot Macarons

These exquisite savoury Macarons make the perfect show stopping Canape. Bright and vibrant colours pair with smooth earthy flavours to create a real dinner party winner.

Prep Time - 1 Hour 20 Min Cook Time - 12-15 Mins Serves 40

Ingredients

Ingredients for the beetroot macaron:

300g icing sugar, sieved
300g almonds, blitzed together
20g beetroot powder
120g Clarence Court Liquid White (bind with almond and icing to make the paste)
120g Clarence Court Liquid White
300g caster sugar
100ml water

Ingredients for the beetroot semi gel:

1g of agar agar
20g sugar
For every 100ml of beetroot juice

Ingredients for the goats cheese mousse:

200g whipped goats cheese
Pinch of cracked black pepper

 

Method

Method for the beetroot macaron:

Make your Italian meringue – Make the syrup by adding the water and the sugar together and placing on a high heat, bring the syrup up to 110°C.

While the syrup is coming up to temperature place the egg whites into a mixer with a whisk attachment attached.

Once the syrup has reached 110°C turn your mixer on at full speed and leave the syrup to reach 117°C.

Once the syrup has reached 117°C take of the heat and straight away while the mixer is going at full speed, pour your syrup down the side of the mixing bowl as soon as the syrup is added place a timer on for 3 minutes.

Whilst the meringue is cooling down prepare the almond mixture. Combine the ground almonds and Icing sugar in a bowl and mix to combine. This can be done in a food processor but ensure that you don’t blend too much.

Add the 120g of egg whites and mix to incorporate into a smooth batter. If you are flavouring your macarons now is the time to add the beetroot powder.

Now that the meringue has cooled it is time to combine the two mixes. If you would like to colour your macarons you may add your food colouring paste to the meringue at this stage. Gently fold 1/3 of your meringue into your almond mixture to lighten then add the rest of your meringue using a folding action until all is combined and smooth being careful not to knock out all the air.

Fill a piping bag which has a round piping nozzle attached with the macaron mixture and pipe desired size rounds onto a mat or lined tray ensuring all are the same size. Once piped lightly tap the tray on table surface to expel any large air pockets and smooth out the macarons. If you would like to top with decorative ingredients e.g. cocoa nibs or nuts, now is the time.

Allow the macarons to rest for at least 45 minutes – 1 hour in order to dry out the surface and ensure the macarons will not expand too much when baking.

Preheat oven to 150°C. Once macron surface is dry to the touch place in the oven for 12 – 15 minutes until they have slightly puffed and created ‘ears’ at their bases. Ensure macarons have cooled fully before attempting to remove from baking mats.

Method for the beetroot semi gel:

Juice the beetroot in a juicer.

Weight out the beetroot juice and figure out the maths for the amounts of sugar and agar agar you will need.

Place all ingredients into a pan and bring to the simmer, whisk and cook for five minutes or until the agar agar has dissolved.

Pour out onto a tray and place into the fridge to set.

Once set transfer into a jug blender and blitz until it becomes thick silky and glossy. If needed you can add some water to help blitz.

For the semi gel you have two options on how to prepare this to fill your Macaron:

  1. Pour onto a large flat tray so it covers the surface and no thicker than a 10p coin. Leave to cool. Once cooled you can use a small round cutter to cut circles out of the set gel and place them directly onto one half of the Macaron. Kitchen hack – you can use a piping nozzle, use the larger end to cut the circle and then the smaller end to cut out a smaller middle so you are left with a ring of semi gel to place onto your macaron middle.
  2. Still pour the semi gel onto a tray to set. It is not important what thickness it sets at. Once cool and set, add to a food processor and blitz for a few seconds until loose. Then add to a piping back or squeezy bottle to carefully pipe into the centre of your Macaron when ready.

Ingredients for the goats cheese mousse:

Combine the whipped goats cheese with the cracked black pepper and place into a piping bag ready to pipe into your Macaron shell.

It is really important both the shells and the semi gel is cold when assembling the Macarons.

 

 

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