Beetroot Macaroons

Beetroot Macaroons

We love the combination of beetroot and goat’s cheese together. These little bursts of deliciousness have a beautiful colour and a wonderful, light texture.

Yield: Serves: 25-30 canapes


For the meringues

  • 100g egg whites, older ones are better
  • 200g caster sugar
  • 10g beetroot powder

For the goat’s cheese cream

  • 150g soft goat’s cheese
  • 1 small clove garlic
  • 1 teaspoon of honey, to taste


1 Preheat the oven to 130oC/gas mark 1/2. Line two baking sheets with parchment paper and set aside.

2 In a clean dry bowl, preferably stainless steel or glass, whisk the egg whites and sugar together at full speed until the mixture forms stiff dry peaks – this will take 8-10 minutes. Add in the beetroot powder and continue to mix for another minute or two.

3 Put a round tip about 10mm wide on a piping bag and fill the bag with the meringue mixture. Pipe little meringues about the size of a 2 cent coin.

4 Bake in the oven for 40-50 minutes. Then turn off the oven and allow to cool.

5 Blitz the goat’s cheese, cream cheese and garlic together in a food processor. Add the honey and blitz again. Put a small nozzle on a piping bag and fill the bag with the mixture.

6 To assemble, pipe the cream onto the flat side of the beetroot meringue and sandwich two meringues together and serve.

Photography Credit: Harry Weir

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