Ingredients:
- 1 cup almond flour
- 1 cup powdered sugar
- 2 large egg whites
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon vanilla extract
- 1/2 cup finely grated carrots
- Cream cheese frosting store-bought or homemade
- Orange food coloring optional
- Chopped walnuts optional, for garnish
Instructions:
Prepare a parchment paper-lined baking sheet
Mix the spices, powdered sugar, and almond flour in a food processor
Pulse until thoroughly mixed
Beat the egg whites until frothy in a mixing bowl
Add the granulated sugar gradually while beating until stiff peaks form
Until completely combined, fold the almond flour mixture into the egg whites
Gently fold the grated carrots and vanilla extract into the mixture until they are evenly distributed
If you want the color of carrot cake, you can add orange food coloring
Pour the batter into a bag fitted with a round tip for piping
Evenly space out the tiny rounds that you pipe onto the baking sheet after it has been ready
Allow the macarons to rest for 20 to 30 minutes, or until a light crust forms on the top, tapping the baking sheet against the counter to release any trapped air bubbles
Set the oven temperature to 300F 150C
Bake for 15 to 18 minutes, or until the macarons come off the parchment paper easily
Take them out of the oven and leave them on the baking sheet to cool completely
After the macarons cool, arrange them in size pairs
After applying a thin layer of cream cheese frosting to one macaron, place it between two other macarons
Continue with every macaron
For extra taste and texture, you can roll the macarons edges in chopped walnuts, if youd like
To let the flavors combine, keep your Carrot Cake Macarons in the refrigerator for one or two days in an airtight container
Serve, savor, and spread the goodness
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