Carrot Cake Macarons

I finally felt compelled to take on the challenge of making macarons! Although many people pronounce it macaroon (like the coconut based treat), it is correctly pronounced mah-kah-rohn. I wanted to give this recipe a try because I love carrot cake! I know they say you should start off with the most basic recipe first before you try your hand at the more creative ones, but I am a daredevil! I found this recipe after a quick google search a long time ago and bookmarked it, but never had the guts to try it out! Helene's website has an abundance of recipes that look absolutely amazing! I slightly changed the recipe because carrot cake always has cinnamon in it. Helene suggests that you buy the freshest small carrots you can find, meaning ones that are not prepackaged in plastic bags. It may sound silly, but it helps to smell them to find the ones that smell the most carroty! As in most baking situations, a good mise en place will allow for a more successful outcome because you will be less likely to leave anything out! In this case, it is essential since macarons are fickle and you need to weigh your ingredients before adding them in. I got my scale off of Amazon for about $25. Weighing ingredients is a much more accurate form of measurement for baking anyway. It is also best to use a stand mixer, especially if you ever try your hand at the Italian method (many people have more success with the Italian method). I admittedly do not own one at the moment, but it is definitely on my to buy list! Make sure to make these a couple days in advance because it needs to mature in the refrigerator for 48 hours for the best taste! Happy baking!

Ps. I apologize in advance for the lack of photos. This was my first time making them so I inadvertently forgot to take pictures for a more thorough step-by-step on how to make these! Also, my piping skills were horrible as the batter was a little loose so I had to work really fast and panicked! At least the flavors delivered and the shells were on point in terms of flavor and texture! If you have any questions, just ask! :)

Yields: 20 - 30 macarons depending on size

Ingredients:

Shell
1 tsp. ground cinnamon (about 2 grams) + about 198 grams powdered sugar = 200 grams total
110 grams almond flour
2-3 small carrots
90 grams egg whites that have been aged
25 grams granulated sugar

*Updated 1/23: I would cut the filling recipe below in half because I ended up with about half leftover!

Filling
1 stick unsalted butter, room temperature
1 (8 oz.) package cream cheese, room temperature
2 cups powdered sugar, sifted
A dash of vanilla extract

Directions:

1. Preheat oven to 250 degrees F.

2. Peel, wash, and dry the carrots. Cut the carrots into matchsticks or slices and lay them flat on a silpat or parchment paper lined baking sheet. 

Bake in the preheated oven until it is dried and shriveled, about 30 - 40 minutes. Allow them to cool before grinding them as fine as possible. Use a coffee/spice grinder for best results.

3. Cut parchment paper to fit 2 baking sheets. Outline a 1 1/2 inch circle cutter on the parchment paper 1 inch apart from one another, flip the paper over, and place it on the baking sheets. Put a pastry bag fitted with a large round tip (I used an Ateco 808 tip) in a large cup and set aside.

4. In the bowl of a food processor, combine the almond flour and powdered sugar mixture. Pulse a few times to incorporate. Add the ground carrots and pulse a few more times. Set aside.

5. In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium-high speed until it is foamy. Gradually add the granulated sugar and whip until the mixture becomes a glossy meringue with stiff peaks. You will know it is ready when you pull the whisk attachment out and the peak stands up straight. Be careful not to overbeat the meringue!

6. Sift about 1/3 of the nut mixture to the bowl with the egg whites and fold in gently with a spatula. Fold in the remaining nut mixture in two additions (make sure to sift and reprocess any that are still lumpy), just until the ingredients are combined and no lumps or streaks remain. The batter should not be runny. It should not take more than 50 strokes. Test the batter by putting a small amount on a plate: if there is a small beak, give the batter a couple of turns.

7. Transfer the mixture to the pastry bag. Pipe batter right in the center of the circles on the parchment paper and do not fill all the way as it will spread out. Tap the baking sheets well to remove any air bubbles. If there are stubborn bubbles, be sure to pop them using a toothpick. Allow the cookies to rest at room temperature, uncovered, for 30 minutes - 1 hour. You know it is ready to be placed in the oven when you touch it with your finger and it is not sticky.

8. In the meantime, raise the oven temperature to 280 degrees F (it is best to invest in an oven thermometer if your oven is older) and set oven racks in the lower half of the oven. Bake, rotating the pans halfway through baking, until the macarons appear set but are not browned, about 15 - 20 minutes. *You can also just cook them one at a time to allow the one on the counter to harden more.* Turn off the oven and leave the macarons inside with the oven ajar. Once cooled, carefully remove them from the parchment paper and transfer to a wire rack, matching them up in pairs by size. You can place unused shells in an airtight container in the refrigerator for a couple days or in the freezer for 2 weeks.

9. To make the filling, combine the butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment. Beat on low speed until smooth, about 1- 2 minutes. Gradually add in the powdered sugar until fully incorporated and smooth. Add the vanilla extract and mix until combined.

10. Pipe a small dollop of the filling onto the flat side of one cookie of each pair. Sandwich the cookies together, pushing the filling to the edges. Store in an airtight container and allow them to mature in the refrigerator for 48 hours before serving.