1. Prepare Macaron Shells: Begin by sifting the almond flour, powdered sugar, and beetroot powder together in a bowl. In a separate bowl, whip the egg whites with cream of tartar until they become foamy. Gradually add the granulated sugar and continue whipping until the egg whites form stiff peaks. Gently fold the dry ingredients into the whipped egg whites, being careful not to deflate the mixture, until a smooth batter forms. Pipe the batter onto baking sheets, then let the piped shells rest for 30-60 minutes to develop their signature “skin.” Bake the macarons at 300°F for 15-18 minutes, then allow them to cool completely before handling.

2. Make Filling: In a bowl, beat the goat cheese, cream cheese, and heavy cream until the mixture is smooth and creamy. Season with salt and black pepper to taste. Gently fold in the toasted, chopped walnuts.

3. Assemble: Pair the macaron shells by size, then pipe or spoon the whipped goat cheese filling onto one shell. Sandwich the filled shell with another, creating a delicious macaron.

4. Finish: Garnish the assembled macarons with extra walnut crumbs. For an optional finishing touch, lightly dust the macarons with micro herbs or beet powder.