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Carrot Cake Macarons

Carrot Cake Macarons: A Sweet Spin on a Classic Favorite

These Carrot Cake Macarons combine French elegance with cozy carrot cake flavors, making them a delightful treat for any occasion.
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Prep Time 1 hour 30 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 3 hours 5 minutes
Servings: 20 macarons
Course: Desserts
Cuisine: French
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Macaron Shells
  • 1.75 cups Powdered Sugar Sifted with almond flour
  • 1 cup Almond Flour
  • 4 large Egg Whites At room temperature
  • 0.75 cups Granulated Sugar Stabilizes whipped egg whites
  • as needed Food Coloring (optional) To enhance visual appeal
For the Carrot Cake Layer
  • 0.33 cups Vegetable Oil Contributes moisture
  • 1 large Egg
  • 0.75 cups Granulated Sugar
  • 1 cup All-Purpose Flour
  • 1 teaspoon Baking Powder Leavening agent
  • 0.5 teaspoon Baking Soda Ensures proper rise
  • 0.5 teaspoon Salt Enhances flavor
  • 1 teaspoon Cinnamon Ensure it's fresh
  • 1 cup Shredded Carrots Freshly grated
For the Cream Cheese Frosting
  • 8 oz Cream Cheese Softened
  • 0.5 cups Unsalted Butter Softened
  • 2 cups Powdered Sugar Sifted
  • 1 teaspoon Vanilla Extract Pure extract preferred
For the Royal Icing Decorations
  • 2 tablespoons Meringue Powder Omit if not making royal icing
  • 4 cups Powdered Sugar Sifted
  • as needed tablespoons Water For consistency

Equipment

  • Mixing Bowl
  • whisk
  • Baking sheet
  • piping bag
  • Oven

Method
 

Step-by-Step Instructions for Carrot Cake Macarons
  1. Prep the Macaron Shells: Sift powdered sugar and almond flour together. Whisk egg whites and sugar in a heatproof bowl over simmering water until sugar dissolves. Whip until stiff peaks form. Fold in dry ingredients and food coloring, then pipe onto lined sheets.
  2. Dry and Bake the Shells: Let the batter dry for 30-60 minutes. Preheat oven to 300°F (150°C). Bake for 15-18 minutes, rotating tray halfway. Cool shells completely before removing.
  3. Prepare the Carrot Cake Layer: Mix vegetable oil, egg, and sugar. Stir in flour, baking powder, baking soda, salt, and cinnamon. Fold in shredded carrots, spread in lined square pan. Bake at 350°F (175°C) for 20-25 minutes.
  4. Make the Cream Cheese Frosting: Beat cream cheese and butter until fluffy. Gradually mix in powdered sugar and vanilla extract. Adjust consistency with water or more sugar if needed.
  5. Create Royal Icing Decorations: Combine meringue powder, powdered sugar, and water until thick and pipeable. Pipe carrot shapes on parchment paper and let dry overnight.
  6. Assemble the Carrot Cake Macarons: Dip flat side of shells in melted white chocolate or cream cheese frosting. Cut carrot cake into small squares, place on frosting. Top with another shell and refrigerate overnight.

Nutrition

Serving: 1macaronCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 60mgFiber: 1gSugar: 8gVitamin A: 250IUCalcium: 15mg

Notes

Ensure egg whites are at room temperature for optimal texture. Store in airtight container for best results.

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