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carrot cake macarons
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5 from 1 vote

Carrot Cake Macarons

Carrot cake macarons are made with cream cheese buttercream and carrots with walnuts filling inside.
Course Dessert
Cuisine French
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 30 macarons
Calories 35kcal
Author Marina of www.everythingmarina.com

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. 

Nutrition

Serving: 1macaron | Calories: 35kcal