Cute carrot shaped macarons filled with a creamy carrot cake inspired cream cheese buttercream. If you are looking for an easter cookie baking project or a spring dessert this is the one!
Prep Time:45 minutes
Cook Time:15 minutes
Total Time:60 minutes
Ingredients
Scale
Macaron Shells
80 g Almond meal
73 g Icing/Confectioners sugar
60 g Egg whites
60 g White sugar
Green, orange and red gel/powdered colouring
Cream cheese filling
100 g Unsalted butter
75 g Cream cheese
50 g Icing sugar
1/2 tsp Cinnamon
Big pinch All spice
Instructions
In a medium sized bowl sieve the almond meal and powdered sugar together
If there are large chunks of almond meal remaining in the sieve dispose of them
In a large clean bowl add the egg whites, and using an electric mixer beat until foamy
Slowly add the sugar and beat until stiff peaks
Fold the sieved almond meal and powdered sugar into the meringue in 2 additions, scraping around the bowl and down the centre
Once roughly folded in (ensuring that the almond meal/icing sugar has been evenly distributed), remove 1/5th of the batter and place in another bowl
Add green food colouring and continue to fold the batter until the lines that form when the batter falls back into the bowl slowly start to disappear
From the large portion of batter remove two tablespoons and place in a small bowl. Add orange food colouring and repeat the folding process as above
Then add orange food colouring to the large portion of batter (ensuring it is a lighter shade than the other orange batter)
Continue folding the light orange batter until the lines that form when the batter falls back into the bowl slowly start to disappear
Transfer the light orange batter to a piping bag fitted with a medium sized round piping tip
Transfer the green batter to a piping bag fitted with a small round piping tip, and the dark orange batter into a piping bag with no tip
With the light orange batter pipe out conical shapes that are 1.5 inches in length
On the flat side of each cone pipe three dots with the green batter, the middle being slightly longer than the two beside it
Cut a small tip from the dark orange batter and pipe fine lines on the edges of the piped light orange batter (if unsure check pictures for reference!)
Allow to dry for 1-2 hours
Bake in a preheated oven at 140°C for 14-15 minutes (Bake time depends on your oven so make sure to check! If you give your macarons a wiggle they shouldn't be moving, that's when they're ready)
Remove from oven and let cool
Cream Cheese Filling
Combine butter and cream cheese in the bowl of a stand mixer with the paddle attachment
Beat on high speed until smooth
Add icing sugar, cinnamon and all spice, beat until light and fluffy
Transfer to a piping bag
Match similar sized macaron shells with each other
On the flat side of one shell pipe the cream, following the shell shape
Top with a matching shell
Place in airtight container in the fridge for a day to mature (gives deeper flavour and chewy texture!)