Macarons with goat cheese have become my latest obsession, combining the delicate sweetness of French macarons with the tangy richness of creamy goat cheese. There’s something magical about that first bite—the crisp shell giving way to a chewy interior, then meeting the smooth, slightly savory filling. I discovered this combination at a little patisserie in Portland and haven’t stopped experimenting since. The contrast between sweet and savory creates a sophisticated flavor profile that’s perfect for everything from afternoon tea to elegant dinner parties. If you love unexpected flavor pairings like in my raspberry almond puff pastry, you’ll adore these goat cheese macarons.
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Recipe
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Macarons with Goat Cheese
- Total Time: 1 hour 15 minutes
- Yield: 24 macarons
- Diet: Vegetarian
Description
These Macarons with Goat Cheese are a bold twist on the classic French treat. Light, crisp almond shells sandwich a creamy goat cheese filling for an elegant, tangy, and surprisingly addictive bite-sized dessert perfect for brunches or cocktail parties.
Ingredients
**For the Macaron Shells:**
1 cup powdered sugar
3/4 cup almond flour (finely ground)
2 large egg whites, room temperature
1/4 cup granulated sugar
1/4 tsp cream of tartar
Gel food coloring (optional)
**For the Goat Cheese Filling:**
4 oz goat cheese, softened
2 oz cream cheese, softened
1 tbsp honey
1/4 tsp lemon zest
Pinch of black pepper (optional)
Instructions
1. Sift powdered sugar and almond flour into a bowl and set aside.
2. In a separate bowl, beat egg whites with cream of tartar until foamy.
3. Gradually add granulated sugar while beating to stiff peaks. Add food coloring if using.
4. Gently fold dry mixture into the meringue until batter flows like lava (about 40–50 strokes).
5. Transfer to piping bag. Pipe 1-inch rounds on a parchment-lined baking sheet.
6. Tap tray firmly to release air bubbles. Let sit 30–60 minutes until tops are dry.
7. Preheat oven to 300°F (150°C). Bake for 14–16 minutes. Cool completely.
8. For the filling: Beat goat cheese, cream cheese, honey, lemon zest, and pepper until smooth.
9. Pipe filling onto half the macaron shells and sandwich with remaining shells.
10. Refrigerate for at least 1 hour before serving for best texture.
Notes
Macarons taste best after 24 hours in the fridge to let flavors meld.
Add herbs like thyme or chives to the filling for a savory flair.
Store in an airtight container up to 3 days refrigerated.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baked
- Cuisine: French Fusion
Why You’ll Love These Macarons with Goat Cheese
Perfect Balance of Sweet and Savory
These aren’t your ordinary macarons. The tangy goat cheese filling transforms traditional macarons into something extraordinary—a perfect balance between sweet shells and savory filling. I love how the earthy, slightly tart notes of the goat cheese complement the almond-forward sweetness of the macaron shells. It’s like a cheese plate and dessert had a beautiful baby! The first time I served these at a gathering, my friend Melissa (who claims to dislike goat cheese) couldn’t stop eating them. That’s the magic of this combination—it converts even the skeptics with its perfectly calibrated flavor harmony.
Impressive Yet Achievable
While macarons have a reputation for being finicky, this recipe breaks down the process into manageable steps. The visual impact of these beautiful treats far outweighs the effort required. I remember being terrified of making macarons until I developed this method—now it’s my go-to impressive dessert! The smooth shells with their distinctive “feet” (that little ruffle at the bottom) paired with the creamy goat cheese filling creates a texture contrast that’s absolutely divine. Plus, they freeze beautifully, so you can make them ahead for special occasions and simply thaw when needed.
Essential Tips & Tricks
Mastering the Macaron Shell
The key to perfect macaron shells lies in three critical steps: proper aging of egg whites (24-48 hours in the refrigerator), precise measurement (use a kitchen scale!), and the macaronage technique. When folding your dry ingredients into the meringue, aim for a lava-like consistency that ribbons off your spatula and disappears back into the batter within 10-15 seconds. Room temperature ingredients make all the difference, so plan ahead! My first attempts failed because I rushed this process—patience truly pays off with macaron shells that develop beautiful feet and smooth tops.
Creating the Perfect Goat Cheese Filling
For the filling, choose a soft goat cheese (chèvre) with a creamy texture. I like to blend it with a touch of mascarpone for extra smoothness and a hint of honey to complement the tanginess. Whip the mixture until it’s light and airy, but still holds its shape when piped. For an extra dimension of flavor, try adding finely chopped herbs like thyme or rosemary—similar to how I incorporate herbs in my creamy miso butter beans for depth. Let the filled macarons mature in the refrigerator for at least 24 hours to allow flavors to meld and textures to soften.
Serving Ideas & Creative Variations
Elegant Presentation Options
Elevate your macaron presentation by arranging them on a tiered stand with fresh berries or edible flowers. For cocktail parties, I love serving individual macarons on small spoons with a drizzle of honey or balsamic reduction. The visual contrast between the pastel shells and the creamy filling makes for a stunning display. Consider color-coordinating your macaron shells with your event theme—pale pink for baby showers, deep purple for wine tastings, or classic white for weddings. My friend’s bridal shower featured these arranged in the shape of a wedding dress—a showstopper!
Flavor Combinations to Try
While classic goat cheese filling is divine, experimenting with flavor infusions takes these macarons to new heights. Try adding fig preserves or caramelized onion jam to the goat cheese for a sweet-savory punch. Lavender-infused honey complements the tanginess beautifully, while a sprinkle of roasted red pepper flakes adds unexpected heat. For a dessert-forward version, blend the goat cheese with white chocolate and lemon zest. My personal favorite variation includes a thin layer of pear compote beneath the goat cheese filling—the fruity sweetness perfectly balances the tangy cheese.
Storage & Troubleshooting Guide
Proper Storage for Maximum Freshness
Store your finished macarons with goat cheese filling in an airtight container in the refrigerator for up to 5 days. The cool temperature preserves the filling while allowing the shells to soften slightly—creating that perfect texture. For longer storage, unfilled shells can be frozen for up to 3 months. Just arrange them in a single layer with parchment between each layer. When ready to serve, allow refrigerated macarons to come to room temperature for about 20 minutes to experience their full flavor profile. The slight warming makes the shells more tender and the filling more aromatic.
Fixing Common Macaron Problems
If your macaron shells develop cracks, your oven is likely too hot—try reducing the temperature by 25°F. Hollow shells usually indicate overmixed batter or underwhipped meringue. For macarons without feet, your batter might be too wet or you may need to rest them longer before baking. If your filling is too runny, refrigerate it for 30 minutes before piping. My first batch looked like pancakes because I undermixed the batter! Remember that even imperfect macarons taste delicious—I’ve salvaged many “ugly” batches by turning them into trifles or crushing them as cake decorations.
Frequently Asked Questions
Can I make macarons with goat cheese ahead of time?
Yes! Filled macarons actually improve after 24-48 hours in the refrigerator as flavors meld and textures soften. They can be made up to 5 days ahead for special events.
What type of goat cheese works best for macaron filling?
Soft, fresh chèvre provides the ideal creamy texture. Avoid aged goat cheeses as they can be too crumbly and intense for delicate macarons.
Why did my macaron shells crack during baking?
Cracking usually indicates too much moisture or air in your batter, or an oven temperature that’s too high. Try aging your egg whites longer and using an oven thermometer.
Can I freeze macarons with goat cheese filling?
Yes, they freeze beautifully for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature for 20 minutes before serving.
How do I achieve the perfect texture for macarons with goat cheese?
Let filled macarons mature in the refrigerator for 24 hours, then bring to room temperature before serving. This creates the ideal chewy-crisp shell with creamy filling.
Final Thoughts
Creating macarons with goat cheese has transformed my approach to desserts, proving that savory elements can elevate sweet treats to extraordinary heights. The delicate balance of flavors—almond-forward shells with tangy, creamy filling—creates a sophisticated bite that’s both comforting and exciting. Don’t be intimidated by their reputation; with patience and precision, these impressive treats are within your reach. I hope you’ll discover the same joy I found in that first perfect batch, watching friends’ expressions as they taste this unexpected combination. Find more inspiration for your baking adventures on Pinterest.