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Carrot Cake Macarons

Carrot shaped macarons filled with carrot cake cream cheese buttercream easter cookies

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!

Scale

Ingredients

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

  1. In a medium sized bowl sieve the almond meal and powdered sugar together
  2. If there are large chunks of almond meal remaining in the sieve dispose of them
  3. In a large clean bowl add the egg whites, and using an electric mixer beat until foamy
  4. Slowly add the sugar and beat until stiff peaks
  5. Fold the sieved almond meal and powdered sugar into the meringue in 2 additions, scraping around the bowl and down the centre
  6. 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
  7. 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
  8. 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
  9. Then add orange food colouring to the large portion of batter (ensuring it is a lighter shade than the other orange batter)
  10. Continue folding the light orange batter until the lines that form when the batter falls back into the bowl slowly start to disappear
  11. Transfer the light orange batter to a piping bag fitted with a medium sized round piping tip
  12. 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
  13. With the light orange batter pipe out conical shapes that are 1.5 inches in length
  14. On the flat side of each cone pipe three dots with the green batter, the middle being slightly longer than the two beside it
  15. 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!)
  16. Allow to dry for 1-2 hours
  17. 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)
  18. Remove from oven and let cool

Cream Cheese Filling

  1. Combine butter and cream cheese in the bowl of a stand mixer with the paddle attachment
  2. Beat on high speed until smooth
  3. Add icing sugar, cinnamon and all spice, beat until light and fluffy
  4. Transfer to a piping bag
  5. Match similar sized macaron shells with each other
  6. On the flat side of one shell pipe the cream, following the shell shape
  7. Top with a matching shell
  8. Place in airtight container in the fridge for a day to mature (gives deeper flavour and chewy texture!)