Carrot Cake Macarons

Delicate macarons infused with the comforting flavors of carrot cake, filled with cream cheese frosting—perfect for any occasion.

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Prep Time 30

Cook Time 18

Total Time 1

Servings: 12 macarons

Course: Dessert, Snack

Cuisine: Baked Goods, French

Calories: 100

Ingredients Method Nutrition Notes

Ingredients

Macaron Shells

100 g ground almonds Super fine, I swear by the SuperValu brand.
200 g icing sugar Sift it to avoid lumps.
75 g egg whites Can use leftovers from breakfast or just separate a few eggs.
50 g granulated sugar Regular old Sugar-in-the-Raw works fine.
1 tsp ground cinnamon Use more if you like it spicier.
1/2 tsp ground ginger Adds a nice zing.
100 g finely grated carrots Considered 'functional' eating!
pinch nutmeg Pre-ground is fine, but fresh is better.

Filling

to taste cream cheese frosting Essential for carrot cake flavor.

Method

Preparation

Prep your baking sheets with parchment paper.
Sift the ground almonds and icing sugar together.
Whip the egg whites until foamy and gradually add granulated sugar.
Fold meringue into sifted dry ingredients then add grated carrots and spices.
Pipe little circles onto prepared parchment.
Rest the piped macarons at room temperature for 30-60 minutes.

Baking

Preheat your oven to 150°C (300°F) and bake the macarons for about 15-18 minutes.
Remove from oven and let them cool completely on the baking sheet.

Assembly

Beat cream cheese with powdered sugar until smooth.
Pipe cream cheese onto one macaron shell and sandwich with another shell.

Nutrition

Serving: 1gCalories: 100kcalCarbohydrates: 15gProtein: 1gFat: 4gSaturated Fat: 2gSodium: 20mgSugar: 10g

Notes

Let macarons sit at room temperature to form a skin before baking. Serve in a mismatched tea set, paired with Earl Grey or Prosecco for a fancy touch. Leftovers are best enjoyed the next day as the flavors meld beautifully.

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