Blushing Beetroot Flirting with Chocolate
Every year I say the same thing: never again. But when the January sales come around and friends tell me their great deals, as a Scot, I give in. I even subjected myself to the hungry crowds twice at the shopping centre at Versailles. I must be mad.
Inevitably, we spent and bought much more than planned. Never again. One consolation being stuck in the bouchon en route home was we could actually read the plaque outside Camille Pissarro’s house. It’s on the main road but you can imagine that the Impressionist painter had a completely different view à l’epoque. Pissarro is quoted to have said “I began to understand my sensations, to know what I wanted, at around the age of forty – but only vaguely.” After the sales, I vaguely understand 😉 The best consolation was coming back home to peace, sanity and eating cake. Cake? What? No macarons? Ecoute: even a macaronivore like myself needs a break now and again…
Which makes me realise I finished off my last entry discussing chocolate-beet cakes and I didn’t give you the recipe! Perhaps you thought the combination was just a bit too way out? Well, my macaronivore friends, I have to tell you that even I thought it was a bit weird at first; until I tasted it.
Chocolate-Beet Fudgy Fondant Cake
We all love a good carrot cake, don’t we? Lovely shiny orange slivers just give that added touch of earthy sweetness and the grated vegetable ensures a moist cake that – dare I say – make us believe we’re having something healthy by eating our veg! Why not with beetroot? I had heard of the combination a couple of years ago but the cake recipe was not my favourite. Too sweet: way too much sugar/syrup and not enough (good quality) chocolate plus it was even a bit dry. I adore GUNGY, healthier cakes!
So I took my favourite dark chocolate fondant recipe and added some grated beetroot to the mix. Et voilà: my recipe for chocolate-beetroot fondants. A whole new experience was born in our family: soft, decadent and fudgy fondants with the deep beetroot colour making the intense chocolate blush.
I also went on to vary the flavours by adding a touch of orange zest or some slivers of glacé ginger. I personally loved these combinations but my children (who are my fiercest critics) prefer them without the “sophisticated” additions.
Then one typical macaron baking day when the egg whites were ready and I was anticipating my next flavour adventure, it suddenly struck me that the fondants could be easliy translated into a macaron. The laugh is, it ended up being the biggest hit at my younger daughter’s birthday party. I’m still a bit surprised.
Chocolate-beetroot macarons
What can I say? For this dreary time of year, the humble beetroot can flirt so well on the sweet as well as the savoury side. Talking of flirting, we’re gearing up for St. Valentine’s. Don’t forget to put the whites aside and say it with macarons!
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Your beetroot macarons look amazing! I love the color. I don’t think I’ve seen one with this color out there.
I found you on Mrs Mulford’s Cakes & wanted to let you know that I just had to get your Macaron book…it came today & I just CAN’t wait to make some “real” ones now!
I made macarons today for the first time but I am a little disappointed as they were not perfect. If I succeed to make them in the future I would love this filling.
Simply beautiful!! My daughter saw a photo of these and has already begged to make them. I haven’t yet tried my macaroon hand, but just may have to give in. Lovely!
These look amazing! Such a perfect combo, I bet it tasted awesome.
I love to cook but I’m not a baker. However, my New Year resolution is to start BAKING! Your blog will definitely be one of my point of references. Awesome!
Hi Jill 🙂 Thank you for visiting my blog and leaving such kind words.
I often make a chocolate and beet cake that is wondrously moist and delicious but I never thought of them in macarons. Your chocolate and beetroot macarons are gorgeous and I must admit macarons scare me, so I’m really glad I found your blog!
I find chocolate and beetroot to be a very intriguing combination, and looks delicious 🙂
OMG your beetroot macarons look amazing. Beetroot & chocolate is such a great, but unexpected combination.
Sue 🙂
Beetroots, who knew? I’ve wondered how they do as a substitute for red dye in a red velvet cake. Also, I’m sharing and caring and I’ve left an award for you on my blog. Hope your day was great.
Sandra,
I’m sorry but there seems to be something wrong with your link and I can’t access your blog! Help!
Now, the only time I have ever eaten and enjoyed beetroot was in a beetroot and chcocolate cake…. so I think the macaron will be delicious!
Beets are so versatile and give everything such wonderous color! I love baking with them.
Love it all – from the delightful Pissarro quote (which I will paste above my computer) to the astonishing cake and artful macarons. One day I shall attempt them…
Using beets in desserts is a great way to get vitamins into baked goods and they lend such a pretty color, too.
Your macarons are beautiful!I came across your site from the foodieblogroll and I’d love to guide Foodista readers to your site. I hope to add you in our list of food bloggers who blogged about macarons,Thanks!
Beetroot is one of my absolute favourite things!! Thankyou SO much for these recipes, I will have to try them, especially the brownies…
xx
Thank you so much for your lovely messages. You’re making me blush more than a beetroot!
🙂 Jill x
Beetroot in macaroons – thats so delightfully unexpected. Gorgeous color of your macaroons.
Loving the use of beetroot to give that gorgeous colour! What a great gift for V day… my husband might just receive some as I feel inspired!
The color of these macarons is amazing. I would have never thought to use beetroot in a dessert!
These are so beautiful and so beyond awsome! I am sure they taste heavenly as well. I love all of the things you have been doing with beets lately :)! You are so creative!
hi Jill
I had no idea you could use beetroot this way, but your delicious creations prove that you can! I would absolutely love a piece of that chocolate wonder, and of course your macaroons are legendary, and I am happy to see that I’m not the only one who thinks so, Congrats on your top 9 today!
Dennis
Oh yum, Jill, that cake looks so soft, moist, and delicious! And then there’s those gorgeous macarons… oh they are fabulous!
Congratulations on making top 9 again!!
Every recipe looks better than the last … it’s a visual feast even when I can’t get my hands on any. Love the Pissarro quote, I think, as I approach 40, I’m beginning to understand too!
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I’m sure I’ve said it somewhere already, but your beetroot macarons are fantastic – they certainly look fantastic. I’m a fan of beetroot chocolate cakes but haven’t tried it as a fondant before. This will have to be remedied.
Beautiful rich color, oh yeah this is the month for red treats.
Thanks for the recipe, can’t wait to try and share with my Valentine’s boy.
So interesting!!! I never would have thought of using beetroot!
the fondants almost look like red velvet cake – i know some people have experimented with beet powder in place of red food coloring… i’m not much of a fan of beets but your cake and macarons look divine!