Carrot Cake Macarons 🥕

Описание: Hello friends! Hello friends! Let's make these super fun Carrot Cake Macarons today! They are filled with Carrot Cake, and with Cream Cheese Frosting, and are topped with a lovely cute carrot made out of royal icing!

For the full recipe: https://www.piesandtacos.com/carrot-c...

Recipe
Macaron Shells
100 grams egg whites
100 grams granulated sugar
105 grams almond flour
105 grams powdered sugar
Food coloring if using

Carrot Cake
1/2 cup vegetable oil (120 ml)
1 large egg
3/4 cup granulated sugar (150 grams)
1 cup all-purpose flour (127 grams)
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 1/2 cup shredded carrots (75 grams)

Cream Cheese Frosting
125 grams powdered sugar
1/4 tsp cinnamon powder or more to taste
85 grams cream cheese softened (6 tablespoons)
42.5 grams unsalted butter softened (3 tablespoons)
1/4 tsp vanilla extract

Royal Icing Carrots
1 cup powdered sugar (125 grams)
2 tsp meringue powder
1-3 tbsp water
Food coloring orange and green

To decorate
56 grams white chocolate

Tools I use to make macarons: https://www.piesandtacos.com/macaron-...

Notes:
Egg White Powder: I am not using egg white powder for this recipe because the weather is super dry lately, and as soon as I pipe the macarons they have been drying out.

Vinegar: Before starting make sure to wipe down the bowls, whisks, silicone mats and everything you are going to use with vinegar, to avoid any grease particles of coming into contact with the meringue and batter.

Food coloring: Make sure to use gel food coloring, not liquid. I love Americolor. If you are a beginner macaron baker, I recommend going easy on the food coloring, as it can alter your batter a lot, and it can take extra mixing time, specially if you continue to add the food coloring as you do the macaronage.

Scale: Please use a scale when measuring the ingredients for accuracy.

Macaron amount: it will vary greatly depending on how big you pipe the shells, and on how runny or thick the batter is.

Baking time/temperature: Baking time and temperature will vary according to your own oven. I recommend experimenting with your oven to find out the best time, temperature, position of the baking tray.

Oven thermometer: Make sure to have an oven thermometer to bake macarons. It’s one of the most important things about making macarons. Home ovens aren’t accurate at all at telling the temperature, and even a slight 5 degree difference can make or break your whole batch.

Tray rotation: Lots of bakers don’t have to rotate the trays 180 degrees in the oven every 5 minutes, but I do have to with my oven, or I will get lopsided macarons. Please adjust this according to your oven.

Shell Decoration: Either dunk the top shells in royal icing in flooding consistency, or in melted white chocolate, to stick the carrots on top. Another option is to pipe a dollop of frosting on top of the shells and place the carrot decoration on top.