This is a sponsored post written by me on behalf of Love Beets. The opinions and text are all mine. The product mentioned in this post was sent to me as a gift from Love Beets to use in this recipe, thank you so much!
Just a typical day over here at Healthy Little Vittles… ok, not really. Although beets in macarons are something I never thought I’d experience, let alone make, these Beet and Blood Orange Macarons were love at first bite! In fact, these were my second batch this week, because boy are they unBEETably delicious! (Get ready for the beet puns y’all!).
Since jetting off to Italy or France likely isn’t in my near future, these gorgeous little gems will have to do, and I’m totally cool with it. I used beetroot powder in the macaron shells and then stuffed them with a blood orange “buttercream” frosting. Beets + orange married together in a precious little macaron decorated with unicorn colored sprinkles just might transport you to Europe, even if it’s just for a little bit.
While you can’t taste the beets, they offer such a lovely pink color and some pretty cool health benefits too! Macarons that are healthy AND pretty?! Count me in! Love Beets has quickly gained favoritism in my kitchen. I haven’t used their beet powder until this recipe, and since I opened the package I think I’ve used it in like five different recipes. I love the amazing nutritional value it adds to my dishes, and of course if you know me, I love me some pink colored yum yums!
Love Beets is defying all previous notions about beets with their upBEET, fun and nutritious products. Get an extra boost of nutrients in a pinch with their beet powder (literally, a pinch!). Some of these benefits include:
-Heart health and healthy blood pressure
-Healthy circulation of blood and oxygen in the body
-Stamina, endurance, and energy
As if this Beet + Blood Orange Macaron recipe could get any cooler, these macarons are vegan and gluten-free made with almond flour and aquafaba! Aqua..what?! If you haven’t heard of aquafaba before, let me proudly introduce you to perhaps one of the coolest culinary discoveries! It’s canned chickpea brine that whips up like egg whites! Like, whaaatt?! I’m still impressed every time I make it. You’ll never dump it down the sink again!
Enough convincing that these are pretty rad and that you should totally make them?! Ask no more…
I hope you enjoy them as much as I do! Head on over to Love Beets to get your beet powder or find in a store near you! As always, I love to see your re-creations, be sure to tag me on Instagram or Facebook!
*Nutritional information provided by Love Beets
- 3/4 cup fine almond flour
- 1 + 1/4 cup powdered sugar
- 2 tsp Love Beets beet powder
- 1/2 tsp cream of tarter
- 2 cans chickpea brine, reduced
- 1/2 tsp almond extract
Blood Orange "Buttercream" Frosting
- 1/2 cup vegan butter, softened
- 3 cups powdered sugar
- 2 tsp almond extract
- 1/2 blood orange, juiced
- Place the chickpea brine into a small saucepan and bring to an almost boil medium heat. Simmer for about 10-15 minutes (the liquid will reduce by about 1/3). Once reduced, chill in the refrigerator for at least 5-10 minutes while you prepare the rest
- **NOTE: I suggest preparing this and chilling it in the refrigerator overnight
- Sift your almond flour and 1 cup of the powdered sugar into a medium bowl so that you have a very fine mixture. Whisk in the beet powder
- Place your chickpea brine in your stand mixer (or in a large bowl) and whip on high speed until soft peaks start to form. This will take about 5 minutes
- Blend in the cream of tartar, remaining 1/4 cup of powdered sugar, and almond extract and beat for an additional couple of minutes
- Next, turn off your blender and gently fold in your almond flour mixture with a spatula
- Transfer the mixture into a piping bag and pipe 3-4-inch round circles on the lined tray (make sure to space out the macarons if not using the macaron baking mat). Repeat for all of the batter. Add some vegan sprinkles, or crystal sugar if desired
- Tap the tray firmly against counter 2 or 3 times to release any air bubbles
- ALLOW THE MACARONS TO STAND AT ROOM TEMPERATURE FOR 1 HOUR, until you can touch the top of the macarons and no batter comes off on your finger
- Heat the oven to 230 degrees f then place your silicone macaron baking mat on a baking sheet (or alternatively line a baking tray with parchment paper)
- Pop the macarons into the oven and bake for 10 minutes, then turn the oven off and let the macarons cool in the oven for an additional 15-20 minutes (Doing this helps to bring down the temperature of the macarons slowly so they don't collapse in quick temperature changes)
- Allow the macarons to cool completely before filling with frosting
- While these are cooling, make your buttercream frosting by blending all the ingredients together, starting with the butter and almond extract. Slowly add in the powdered sugar and finish with adding in the blood orange juice
- Pipe your frosting on one macaron and top with another. Store in the fridge
** Macaron shells adapted and inspired by Holly over at the Little Blog of Vegan