Carrot Shaped Macarons

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These Carrot Shaped Macarons filled with cream cheese filling will be perfect for an Easter basket.

Prep Time45

Cook Time30

Total Time1 15

Course: Dessert

Cuisine: French

Diet: Gluten Free

Servings: macarons

Calories: 169kcal

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 275^oF (134^oC) -300^o F (150^oC) 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.

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.

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.

Get all ingredients and tools ready before baking.

Print the template and place it under the baking mat.

Macaronage should be undermixed, other way you will not get shape.