Beetroot macaroons6

Beetroot Macarons

Makes 30 Macarons


Pre-heat oven to 150 °C.  Prepare 2 baking trays by covering with sheets of baking paper.  You can either pre-draw small circles on baking paper for a guide, or you can just pipe the mixture free-hand.

To make the beetroot puree, take one pack of LeaderBrand Beetroot and pour excess juice from pack into a separate bowl to use for the cookie mixture. Take 2-3 beetroots and blend for 1-2 minutes. Once beetroot is blended, push puree through a sieve with a wooden spoon to get rid of all the lumps, should come out the other side nice and smooth.

In an electric mixer, beat aged egg whites and caster sugar until soft peaks form, add the beetroot juice.  If the LeaderBrand Beetroot pack does don’t provide enough beetroot juice, you can add a couple off teaspoons of the beetroot puree to the mixture as well, and mix for a further 1-2 minutes. Mixture should turn a beautiful purple colour, form firm peaks and hold shape when turned upside down.

In a separate bowl, mix the dry ingredients making sure to sift almond meal twice to ensure a smooth mixture.  Fold the dry ingredients into the wet mixture.  The batter should look smooth and shiny, but be careful not to over mix the ingredients - just fold until fully incorporated.

Pour mixture into a piping bag and pipe onto prepared baking sheets, leaving to rest for 30-40 minutes. Rest in a cool, dry place so that macaroons can form a thin coat.  They should still be sticky to touch.

Bake for 20-25 minutes making sure they do not burn.  To stop browning place tray in the middle or bottom rack in the oven. Once completely cooked, they should lift off the baking paper with nothing remaining on the sheet.

Place chocolate, cream and beetroot puree in a microwaveable container and heat for 30 seconds.  Stir and heat for a further 30 seconds.  Stir until all incorporated and ganache is shiny and smooth.  Leave to cool.

Once cool pour into piping bags and either refrigerate, or leave out in a cool place to thicken.

To Finish
Once the macaroons have also cooled, pipe the desired amount of ganache onto the bottom of one, and sandwich another on top.  Continue with all macaroons and enjoy!


 For more Beetroot recipes click here

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