Begin by sifting together 100g almond flour, 100g powdered sugar, and 5g beetroot powder into a bowl. Set this mix aside while you focus on whipping the egg whites.

In a clean mixing bowl, whip 100g aged egg whites with a pinch of salt and 2g cream of tartar until foamy, about 2-3 minutes. Gradually add 100g granulated sugar while whipping until you reach stiff peaks, approximately 5-7 minutes.

Gently fold the sifted dry ingredients into the meringue using a spatula until the batter flows easily off the spatula.

Prepare a piping bag and pipe 3 cm rounds onto parchment-lined baking trays. Let the macarons rest for 30-45 minutes.

Preheat your oven to 150°C (300°F) while the macarons rest. Bake for 14-16 minutes until firm and allow to cool.

In a mixing bowl, whip together 150g fresh goat cheese, 50g cream cheese, and 50ml heavy cream until smooth. Fold in 50g finely chopped toasted walnuts.

Once shells are cool, pipe filling onto one shell and top with another. Chill for at least 30 minutes before serving.