These beetroot chocolate ganache macarons are a colorful take on a traditional French treat. The earthy beetroot powder flavors the delicate and chewy macarons, which are filled with a rich and creamy chocolate ganache.
Instructions: Macaron Recipe: Preheat the oven to 300F 150C. In a mixing bowl, foam up the egg whites. Gradually add the granulated sugar and beat until stiff peaks form. Sift the powdered sugar, almond flour, and beetroot powder together. Fold the dry ingredients into the egg white mixture gently, taking care not to overmix. Fill a piping bag with a round tip with the mixture. Pipe small circles onto a parchment-lined baking sheet. Allow 30 minutes for the macarons to rest before baking. Bake the macarons for 12-15 minutes, or until they are set but not browned. Allow the macarons to completely cool before filling them with chocolate ganache. Heat the heavy cream in a saucepan over medium heat for the Chocolate Ganache. Remove the cream from the heat once it begins to simmer and stir in the chocolate chips and butter. Stir the mixture until the chocolate and butter are melted and smooth. Allow the ganache to cool until it thickens and becomes easier to pipe. Fill a piping bag with a small round tip with the ganache. Pipe half of the macarons with ganache and sandwich with the other half. Serve and have fun.
Beetroot Chocolate Ganacha Macarons