Hartford House

The Home of Good Conversation, Fine Wine and Classic Horses.

Award-winning hotel and restaurant situated at Summerhill Stud on the picturesque KwaZulu-Natal Midlands Meander, South Africa.

Beetroot Macaroons Recipe

Beetroot Macaroons Photo : Jackie Cameron

Beetroot Macaroons
Photo : Jackie Cameron

Beetroot Macaroons

Yields : 56 halves so about 28 macaroons

Ingredients :

  • 200g icing sugar
  • 100g ground almonds
  • 2t beetroot powder (thinly slide raw beetroot and oven dried at 70 degrees overnight until crisp, liquidise and place through a sieve)
  • 30g white sugar
  • 112g or +- 4 egg whites
  • Pink, red, purple and blue colouring

Method :

  1. Sieve the icing sugar, almonds and beetroot powder-set aside
  2. Beat the egg whites and slowly start adding the white sugar
  3. Add the colouring to this meringue mixture until the colour is correct be careful not to over mix
  4. Fold the dry ingredients (step one) into this meringue
  5. Pipe little rounds onto a lined oven tray and allow standing for 30 minutes to an hour
  6. Bake at 140°C for about 20 minutes, cool and store in an airtight container

Beetroot Cream Filling

Ingredients :

  • 250g cooked Beetroot
  • 1 ½ cups Cream

Method :

  1. Blend or liquidise these two ingredients together until the cream is thick and smooth.
  2. Put through a sieve and season

On Serving :

Sandwich the macaroon halves together with the beetroot crème and serve

Please post your comments and any food-related questions below. I look forward to hearing from you.

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Jackie Cameron
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713