Beet Macarons and Avocado Lime Gelato

Just combined some components I've made previously. For the beet macaron, I added a few drops of the beet coulis from below, and 4 drops of red food coloring. Originally planned to serve the macaron with a parsnip buttercream, but didn't have time to make the buttercream.

Beet Coulis/"Paint"

- 1 small beet
- water
- 1 small tangerine

1. Peel beet.
2. Cook until softened in water.
3. Puree beet mixture; add water from beet pot as needed to change consistency.
4. Scrape beet mixture through tamis or strainer.
5. Re-heat strained beet coulis, add juice from 1 small tangerine.
6. Reduce, and store for future use.

Served with a few pomegranate seeds for added tartness. I'm having a persistent problem with forming macarons which have rough caps. I think it's a folding problem; probably need to subdivide my almond meal/sugar mixture into more portions and fold better in between.