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Carrot-Inspired Macarons

Delightful macarons infused with the subtle sweetness of carrots, creamy filling, and a soft chewy texture, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 2 hours
Servings: 20 macarons
Course: Dessert, Snack
Cuisine: French
Calories: 90
Ingredients Method Notes

Ingredients
  

For the Macaron Shells
  • 100 g almond flour Aromatic and nutty, providing a rich base for your macarons.
  • 100 g powdered sugar Soft and silky, adding gentle sweetness to the shells.
  • 100 g granulated sugar Essential for stability, it offers a delightful crunch.
  • 2 large egg whites (room temperature) Light and airy, these add lift and structure.
  • 1/4 tsp cream of tartar (optional) This stabilizer ensures perfect peaks.
  • orange and green food coloring (for the carrot design, optional) Vibrant colors that will bring your macarons to life.
For the Cream Cheese Filling
  • 100 g cream cheese Rich and creamy, providing a luscious layer between the shells.
  • 50 g unsalted butter, softened Adds smoothness and a buttery flavor that melts in your mouth.
  • 100 g powdered sugar Sweet and fluffy, it balances the tanginess of the cream cheese.
  • 1/2 tsp vanilla extract A warm, aromatic essence that enhances the overall flavor.
  • 1/2 tsp cinnamon Aromatic and warm, it brings a hint of spiciness reminiscent of carrot cake.
  • 30 g finely grated carrot (excess moisture squeezed out) Earthy and slightly sweet, it enhances both the flavor and visual appeal of the filling.

Method
 

Preparation
  1. Preheat the oven to 300°F (150°C) and line two baking sheets with parchment paper.
  2. Sift the almond flour and powdered sugar into a bowl.
  3. Beat the egg whites in a clean, dry bowl until soft peaks form. Gradually add in the granulated sugar, continuing to beat until stiff peaks form.
  4. Fold the dry ingredients into the meringue gently using a spatula to avoid deflation.
  5. Divide and color the batter based on your preferred carrot design, then transfer to piping bags.
  6. Pipe small circles on the prepared sheets, maintaining steady pressure.
  7. Let the piped macarons rest for 30-60 minutes until they form a skin.
  8. Bake for 15-18 minutes and then let cool completely on the baking sheets.
Filling and Assembly
  1. For the filling, beat cream cheese and butter until fluffy.
  2. Mix in powdered sugar, vanilla, and cinnamon, then fold in grated carrot.
  3. Assemble the macarons by piping filling onto the flat side of one macaron and sandwiching it with another.
  4. Refrigerate for at least 24 hours before enjoying.

Notes

Measure ingredients accurately and age the egg whites for better volume. Sifting is essential, and patience is key for resting.