Beet Goat Cheese Savory Macaron

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Macaron don’t have to be sweet!  These Beet Goat Cheese Savory Macaron will surprise your guests in a good way!

Beet and Goat Cheese Macaron


I know.  It’s a bit of a strange idea for a macaron.  But, if you’ve ready my blog at all you’ll know that I have at least one interesting macaron recipe out there.  The rest of them are a bit more normal, so speak.


However, when Cruchies reached out to me about their product and listed beets as one of the options, I knew I had to jump at that chance!!  Who wouldn’t right?


I have made macaron in many assorted flavors. 


I take quite a few of them in to work with me because, well, we just won’t eat them all and it would be a waste to toss them.  This time I took the in specifically for someone’s birthday.  Someone I haven’t known long, but still wanted to offer up a surprise birthday present.  You guessed it!  I took her some macaron.


Beet and Goat Cheese Macaron


These beet goat cheese macaron weren’t the prettiest, but I was determined.  I felt a little ashamed because they weren’t picture perfect.  However, they tasted amazing.  The shells were fabulous and the filling was spot on.  Amazing.


I handed them to her and she took them to work and, eventually, took them home.  She told me later that she thought they were the best macaron.  Even ones from Paris were not as good as the ones I prepared for her.  She went on to say that her children agreed, too.


I told her the secret was to make sure the shells have flavor, too.  And we’re back to Crunchies.  The best way to get flavor in the shell of a macaron is to put freeze dried fruits, vegetables, or even meats in the shell.  No, I haven’t tried freeze-dried shrimp but they’re on my list.  Trust me.


Beet and Goat Cheese Macaron


Crunchies sent me some beets, mangos (can’t wait to try those), and apples.  Of course, with #AppleWeek coming up, you should stay tuned.  I have to share some apple macarons with you.  They’re so good.


And, so are these beet goat cheese macaron. 


Now, get over the title and what you think they taste like.  Savory macarons are a thing along with savory cookies.  So, just wrap that around your little head.  Cookies are no longer for sweets any more.  Just like pies aren’t.  I think meat pies were invented first, right?


Beet and Goat Cheese Macaron


Since the shells are sweet-ish, and the beets have a sweetly earthy flavor to them, I wanted to make sure the filling had a nice complementary punch to it.  It’s not just goat cheese that’s in the filling.  I’ve made it creamier with some cream cheese and added some bright and vibrant dill to the mixture.


Of course, you could skip the dill or swap it out for chives.  That’s totally up to you.  But when I think beets, I think of borscht.  When I think of borscht, I think of chicken Kyiv.  And that leads me to the dill.  Maybe there’s dill in borscht.  I don’t know.  But, that’s just how my brain works sometimes.


Beet and Goat Cheese Macaron


These macaron are another example of how my brain works.  I could have gone the safe and sweet route with the other fruits Crunchies offered up, and I will later.  But that one chance to make some beet macaron?  How, on earth, could I pass that up?  Hello?  Kitchen hoor??


The only way to stand out in the food blogging world is to make something someone else hasn’t.  If you search Pinterest for beet macaron, they’re usually sweet versions paired with berries.  They also have beets in the filling and not in the shells.  There is one interesting recipe that I may have to play with later.  You’ll just have to stay tuned.


Beet and Goat Cheese Macaron


But, you don’t find many savory macaron recipes with beets.  And you truly don’t find them with beets in the shells.  It’s all about the filling with those beet macaron recipes.


Put the flavor in the shells!!


That’s where companies like Crunchies really becomes important to someone like me who’s trying to perfect these finicky little cookies.  They offer a range of freeze dried items that I can use to flavor the shells of my cookies.


Crunchies has blueberries.  I think I have some of those and am considering some blueberry margarita flavored macaron.  They sent me some pineapple.  Now, I’m torn with that.  Freeze dried pineapple is da bomb.  If you haven’t tried it, I highly recommend you head to their site and buy some.  I may just eat that one straight out of the bag.


Beet and Goat Cheese Macaron


They have a strawberry banana combination.  I’m tempted to divide those out and make banana.  Or make two batches and have one shell be banana and the other one be strawberry.  Now, that would be interesting.  I may have to try that.


And you must try savory macaron. 


I suggest starting with these.  They’re light, slightly sweet, slightly tangy, and delicious.  You will not regret popping one of these into your mouth.  The earthy beet flavors are balanced out with the creamy goat cheese and cream cheese.  You get past the notion that these are supposed to be sweet.  These will surprisingly open your mind to trying savory versions of sweet dishes. Like a veggie napoleon!!


Have you tried a savory version of your favorite dessert?  Did you even know savory macaron existed?



Beet and Goat Cheese Macaron
Yield: 18

Beet Goat Cheese Savory Macaron

Prep Time: 15 minutes
Cook Time: 20 minutes
Additional Time: 30 minutes
Total Time: 1 hour 5 minutes

Macaron don't have to be sweet!  These Beet Goat Cheese Savory Macaron will surprise your guests in a good way!


  • 4 ounces almond meal
  • 7 ounces powdered sugar
  • 1 ounce freeze dried Crunchies beets
  • 4 ounces egg white, room temperature
  • Pinch cream of tartar
  • 50 grams sugar
  • 4 ounces goat cheese
  • 4 ounces cream cheese, softened
  • 1 tablespoon chopped, fresh dill


For the shells:

  1. Pulse the powdered sugar, the almond flour, and the freeze-dried beets together in a food processor to form a fine powder. Sift three times into a large mixing bowl. Set aside.
  2. Place the egg whites in the bowl of a stand mixer (or large, metal mixing bowl). Sprinkle the cream of tartar over the eggs and hand mix the two together with the whisk attachment for the stand mixer (or hand mixer). Fasten the whisk attachment and beat the mixture on medium speed until foamy. Slowly add the granulated sugar and continue to beat on medium speed until soft peaks form. Increase the speed to high and beat until stiff peaks form.
  3. Sift 1/3 of the almond mixture into the bowl with the meringue. Fold the ingredients together with a large spatula until incorporated. Continue sifting and folding until all the almond mixture is incorporated into the meringue and the mixture should drip slowly off the spatula; like lava flowing. (Think conditioner dripping out of a bottle. That works for me.)
  4. Transfer the batter to a large piping bag fitted with a 1/2 inch tip and pipe 1 1/3 inch rounds onto a silpat covered baking sheet. There are several different templates out there. Two that I like are here and here.
  5. Preheat oven to 325.
  6. You’re going to LOVE this next part! Once all the batter has been piped or your sheets are full, grab the edges of the pan, secure the silpat with your thumbs (or any extra batter) and rap the pans on the counter. That’s right! You heard me! Bang them on the counter!! This releases any remaining air bubbles in the meringue. Continue rapping the sheets, turning occasionally, until no more air bubbles surface. Allow the macaron to rest on the counter at least 30 minutes or more depending on the humidity level of your kitchen.
  7. Once they’ve rested and the tops are no longer sticky to the touch, bake at 325 for 7 to 9 minutes. Rotate the pans front to back and top to bottom and bake an additional 7 to 9 minutes. Do the wiggle test to see if the meringue is cooked; carefully grab the top of the shell and if it moves easily from side to side when wiggled. This indicates that the meringue isn’t completely cooked. Continue to cook in 2 to 3 minutes intervals until they no longer wiggle.
  8. Remove from heat and allow to cool completely before filling.

For the filling:

  1. Place the goat cheese, cream cheese, and dill in a mixing bowl and beat with a hand mixer until smooth and creamy. Place in a piping bag and pipe one quarter sized filling onto one shell and top with a matching shell.

Nutrition Information



Serving Size


Amount Per Serving Calories 133Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 9mgSodium 61mgCarbohydrates 16gFiber 1gSugar 14gProtein 4g

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  1. First – these are gorgeous! Second – I need to try savory macarons. And finally the freeze dried fruits/veggies in the shell is genius!

    1. Thank you! People tell me the shells are the reason mine taste better than store bought. The ones at the store usually don’t have flavor in the shell.

  2. Hi Christie! Here in Canada, I am only able to find dehydrated beets. Do you think I can substitute that for the freeze-dried? I searched and searched but they don’t sell Crunchies brand here. I’m dying to make these and it’s all I can find.

    1. Jen, the dehydrated might have a little more moisture in them than the freeze dried. Just take that into consideration when trying this recipe. Especially if it doesn’t blend into a powder very well. Might try looking online for them?

  3. Just what I am looking for. Beet and goat cheese is one of my favorite combinations. What I like about Macarons is you can fill and freeze. Do you think I can freeze this filling?

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