Preheat your oven to 150°C (300°F). In a large bowl, sift together the almond flour, powdered sugar, and beetroot powder, ensuring there are no lumps.

In a separate bowl, whip the aged egg whites with cream of tartar and a pinch of salt until foamy.

Gradually add the granulated sugar, continuing to whip until you achieve stiff peaks, which may take about 5-7 minutes.

Gently fold the sifted dry ingredients into the whipped egg whites using a spatula for a smooth batter.

Transfer the batter into a piping bag fitted with a round tip for precise piping.

Pipe 3 cm rounds of batter onto lined baking sheets, allowing space between each.

Tap the baking sheets gently on the counter to release any air bubbles and allow the shells to rest for 30 to 45 minutes.

Bake for 14 to 16 minutes until the shells rise slightly and form a delicate foot.

Let the shells cool completely before removing them.

In a mixing bowl, combine the fresh goat cheese, cream cheese, and heavy cream. Whip until smooth.

Fold in the toasted walnuts.

Match up the cooled macaron shells in pairs, then pipe a generous amount of filling onto one shell.

Sandwich it with another shell, pressing gently to distribute the filling evenly.

Chill the assembled macarons in the refrigerator for at least 30 minutes before serving.