Carrot Shaped Macarons
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These Carrot Shaped Macarons will be great for Easter. They are filled with cream cheese filling. With the Easter season around the corner, carrot shape is trendy for cookies and cakes. I thought it would be fun to make macarons with that shape. If you are looking for Carrot Cake Macarons, I have that too.
Table of Contents
Why You’ll Love This Recipe
- Shaped and textured macarons are fun to make. Try also Heart Shaped or Snowman macarons.
- These macarons are perfect for Easter or all year round. Check also Beetroot macarons or Tomato Macarons.
- Macarons are gluten-free desserts. Check also Pavlova or Meringeu Raulade.
How to Make This Recipe
- Download and Print Template. I made a printable template for you, that you can download below and use for pipping. I highly recommend to use template.
- Make macaronage two colors. I used my Basic French Meringue Recipe. If you are using Italian or Swiss meringue, the same thing. You need a larger part of the macaronage colored in orange and a smaller part in green. To make shaped macarons, macaronage should be undermixed. That means, it does not have to flow “as lava” from the spatula. You saw my videos with consistency of the macaronage for shaped macarons.
- Pipe carrot-shaped macarons using a template. Let them rest on the countertop. When they are dry when you touch them with the finger, bake them as regular shells.
- Make cream cheese filling.
- Assemble macarons.
How to Pipe Carrot Shaped Macarons
Place template under baking mat. Prepare 2 pipping bags. Fill one piping bag with piping tip Wilton 32 with orange macaronage. And fill the second bag with pipping tip Wilton 21 with green macaronage. Please note that macaroage should be “undermixed”. Pipe carrot shaped macarons following template. You can watch the full video on my You Tube Chanel. After that, let macaron shells rest on the countertop until they are dry when you touch them with the finger. Then bake in a preheated oven as regal shells.
How to Make Cream Cheese Filling
For these Carrot Shaped Macarons, I made cream cheese filling. This is filling fast to make and it’s very stable. In the mixing bowl of a stand mixer add room-temperature butter and whip on medium speed. Then add room-temperature cream cheese and whip again until combined. Add sifted powdered sugar and whip again. The filling should be smooth and fluffy. After that transfer the filling into pastry bag with a round tip and filling macarons.
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How to Assemble Macarons
After the macarons are baked and cooled, remove the baking mat and pair them with similar sizes. Pipe cream cheese filling on one flat side of the macaron shell and sandwich with other shells. Place filled macarons into a flat container and refrigerate. They need to mature before you can enjoy them.
Expert Tips
- Macaronage should be undermixed, another way, you will not get shape.
- To make two colors of macaronage, you need to add dry ingredients to French meringue and mix with the spatula until combined. Then, about 1/3, place to another mixing bowl, add green color and continue folding. Add orange food coloring to the bigger part of the batter and keep folding. I recommend using two different spatulas.
- If you are not familiar with shaped macarons, I would recommend pipe shells following the template with regular macaronage.
More Recipes You’ll Love
If you make these Carrot Shaped Macarons, please tag me on social media and make sure to leave a rating down below. I would love to see your creations.
Recipe
Carrot Shaped Macarons
Equipment
- 1 stand mixer or electric hand mixer
- 2 spatula
- 3 pipping bag
Ingredients
Macaron Shells
- 125 gr almond flour (1 cup)
- 150 gr powdered sugar (1 1/4 cup)
- 100 gr white granulated sugar (1/2 cup)
- 100 gr egg whites room temperature (from 3 large eggs)
- 1 gr green food coloring
- 1 gr orange food coloring
Cream Cheese Filling
- 226 gr unsalted butter (2 sticks)
- 226 gr cream cheese
- 400 gr powdered sugar sifted (2 cups)
Instructions
How to Make Carrot Shaped Macaron Shells
- Download and print template.
- Place template under making mat. Prepare 2 pipping bags with Wilton 32 an 21 pipping tips.
- 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. Increase speed to medium-high and whip until stiff picks. This will take 10-15 minutes.
- Add dry ingredients and start folding the butter.
- To make two colors macaronage, you need to add dry ingredients into French meringue and mix with the spatula until combine. Then about 1/3 place to other mixing bowl, add green color and continue folding. Add orange food coloring to the bigger part of batter and keep folding. I recommend to use two different spatulas.
- Fill one pipping bag with pipping tip Wilton 32 with orange macaronage. And fill second bag with pipping tip Wilton 21 with green macaronage. Please note that macaroage should be "undermixed".
- Pipe carrot shaped macarons following template
- Let macaron 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.
How to Make Cream Cheese Filling
- In the mixing bowl of stand mixer add room temperature butter and whip on medium speed.
- Then add room temperature cream cheese and whip again until combine.
- Add sifted powdered sugar and whip again. Filling should be smooth and fluffy. After that transfer filling into pipping bag with round tip and fill macarons.
How to Assemble Macarons
- After macarons baked and cooled, remove them from baking mat and pair with similar size.
- Pipe cream cheese filling on one flat side of macaron shell and sandwich with other shells.
- Place filled macarons into flat container and refrigerate. They need to mature before you can enjoy.