Carrot Cake Macarons
Carrot Cake Macarons will be great addition to your Easter baking. They are made with cream cheese buttercream and carrots with walnuts filling inside. These macarons are truly small carrot cakes. Did I mention that they are gluten free?
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How to make Carrot Cake Macarons
- Bake macaron shells. For macarons shells please check macarons shells recipes with detaled instructions and tips. I also have online video lesson how to make macaron shells using No rest Method.
- Prepare carrot walnuts filling. This could be done a day or two ahead. Just make sure you keep filling in the fridge before use.
- Make cream cheese buttercream.
- Assemble macarons.
How to make carrot walnuts filling
Ingredients
- Shredded carrots
- Walnuts
- Unsalted butter
- Granulated white sugar
Chop walnuts into small pieces. You can also use a blender. Wash and shred carrots.
Tip from Marina: I would recommend to use small sredder, as this is delicate dessert.
Melt unsalted butter in a frying pan. Add shredded carrots and cook for a few minutes. Add chopped walnuts. Mix well. Add granulated sugar and cook mixing with a spatula for few minutes more. Transfer filling into a small bowl and set aside to cool.
How to make Cream Cheese Buttercream
Ingredients:
- Cream cheese. For this recipe I’ve used Philadelphia cream cheese.
- Unsalted butter
- Powdered sugar
In the mixing bowl beat butter with the paddle attachment. Add cream cheese and beat again until smooth. Then add sifted powdered sugar and beat again until light and fluffy. Transfer into pipping bag with Ateco Sultan pipping tip.
How to assemble Carrot Cake Macarons
When macarons shells are baked and cooled, match similar sized shells with each other. On the flat side of one shell pipe the cream cheese buttercream. In the middle add carrot walnuts filling. Top macaron with matching shell and press lightly. Place macarons in an air-tight container in the fridge for 12 hours to mature. Enjoy!
How to store
Store Carrot cake macarons in the fridge for 2-3 days in air-tight container. I do not recommend to freeze these macarons. Buttercream include cream cheese and after defrosting macaron shells will be very moist.
If you make this Carrot cake macarons recipe, please tag me on the social media and make sure to leave a rating down below. I would love to see your creations! Other recipes to check:
- Paska Easter Bread
- Apple Pie macarons
- Peach cake
- Buttercream recipe
- Perfect vanilla cupcakes
- Pumpkin muffins
- American buttercream
Carrot Cake Macarons
Equipment
- 1 stand mixer or electric hand mixer
- 1 frying pan
- 1 spatula
Ingredients
Carrot walnuts filling
- 1 cup shredded carrots
- ½ cup walnuts
- 1 Tablespoon unsalted butter
- 3 Tablespoons granulated sugar
Cream cheese buttercream
- 1 cup cream cheese (226 gr)
- ½ cup unsalted butter ( 113 gr)
- 2 cups sifted powdered sugar
Macaron Shells
- 120 gr almond flour (1 cup)
- 150 gr powdered sugar (1 1/4 cup)
- 100 gr egg whites room temperature (from 3 large eggs)
- 100 gr white granulated sugar (1/2 cup)
- 1 gr orange food coloring
Instructions
How to make Carrot Walnuts filling
- Chop walnuts into small pieces.
- Wash and shred carrots.
- Melt unsalted butter in the frying pan.
- Add shredded carrots and cook for a few minutes.
- Add chopped walnuts. Mix well with spatula.
- Add granulated sugar and cook mixing with the spatula for few minutes more.
- Transfer filling into a small bowl and set aside to cool.
How to make Cream Cheese Buttercream
- In the mixing bowl beat butter with the paddle attachment.
- Add cream cheese and beat again until smooth.
- Add sifted powdered sugar and beat again until light and fluffy.
- Transfer buttercream into pipping bag with Ateco Sultan pipping tip.
How to make Macaron Shells
- In the mixing bowl sift together almond flour and powdered sugar. Set aside.
- In the mixing bowl of stand mixer add room temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at the time. Add orange food coloring. Increase speed to medium-high and whip until stiff picks. This will take 10-15 minutes.
- Add dry ingredients and start folding the butter. When macaronage drips down from the spatula “like lava”, transfer into pipping bag with round tip.
- Pipe macaron shells on the baking mat.
- Top baking sheet pan with pipped macaron shells a few times. Let shells to rest on the countertop until no batter sticks to your finger when you touch.
- Bake macaron shells in the preheated oven to 275o F (134o C) -300o F (150oC) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.
- Remove baked macaron shells from the oven and let it cool on the baking mat with baking sheet pan. When shells are cooled completely remove from baking mat and pair them with similar size.