Carrot Cake Macarons
Carrot Cake Macarons are made with cream cheese buttercream and carrots, with a walnut filling inside.
Servings: 30 macarons
Calories: 164kcal
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
- 125 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 a spatula.
- Add granulated sugar and cook, mixing with the spatula for a few minutes more.
- Transfer the filling to 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 a pipping bag with an 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 a stand mixer, add room-temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at a time. Add orange food coloring. Increase speed to medium-high and whip until stiff peaks. This will take 10-15 minutes.
- Add dry ingredients and start folding the butter when macaronage drips down from the spatula “like lava,” transfer it into a piping bag with a round tip.
- Pipe macaron shells on the baking mat.
- Top the baking sheet pan with piped macaron shells a few times. Let the shells rest on the countertop until no batter sticks to your finger when you touch it.
- 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 them cool on the baking mat with a baking sheet pan. When shells are cooled, completely remove from the baking mat and pair them with a similar size.
Notes
Get all ingredients and tools ready before baking.
Measure all ingredients by weight using a kitchen scale.
Nutrition
Serving: 1macaron | Calories: 164kcal | Carbohydrates: 19g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 57mg | Potassium: 39mg | Fiber: 1g | Sugar: 18g | Vitamin A: 921IU | Vitamin C: 0.3mg | Calcium: 20mg | Iron: 0.2mg
