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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!

 

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.

 

 

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.

 

 

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?

 

 

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.

 

 

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.

 

 

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.

 

 

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?

 

Get More Fabulous French Recipes:

• Beet Goat Cheese Savory Macaron from A Kitchen Hoor’s Adventures
• Green Beans with Crispy Shallots from Palatable Pastime
• Haricot Vert Salad from Karen’s Kitchen Stories
• Nicoise Salad from Art of Natural Living
• Piperade from Magical Ingredients

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