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Carrot Macaron Template with Green Leaves Recipe

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4.4 from 8 reviews

This Carrot Macaron recipe combines delicate, crispy almond meringue shells with vibrant green and orange colors to create charming carrot-shaped French macarons. Perfect for festive occasions, these macarons involve carefully whipping a sugar egg-white meringue, folding in almond flour and powdered sugar, coloring the batter, and piping it in carrot shapes before baking to perfection.

  • Author: Chef
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 18 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Ingredients

Macaron Shells

  • 100 grams white granulated sugar
  • 4 grams egg white powder (optional)
  • 100 grams egg whites
  • 105 grams almond flour
  • 105 grams powdered sugar
  • Green food coloring
  • Orange food coloring

Instructions

  1. Prep the ingredients and tools: Gather all ingredients and piping tools. Prepare two pastry bags with piping tips sizes 8 or 10 for the carrot body and size 3 or 4 for the green leafy parts. Line two baking sheets with parchment or silicone mats and print the carrot template to place underneath for piping guide.
  2. Prepare tools: Wipe tools and mats with vinegar to remove grease and measure your ingredients for accuracy. Sift powdered sugar and almond flour together and set aside to ensure smooth batter.
  3. Preheat oven: Preheat your oven to 310ºF, allowing it to stabilize for 60-90 minutes if using a large oven, or 290ºF for 30-45 minutes if using a countertop oven.
  4. Make the meringue: Using a double boiler with simmering water (careful not to touch water with the bowl), whisk the sugar and optional egg white powder to dissolve sugar granules. Add egg whites and whisk until sugar is fully melted but mixture is not hot enough to cook whites. Transfer warm mixture to a stand mixer bowl and whip starting low, gradually increasing speed until stiff, glossy peaks form, about 13-15 minutes depending on conditions.
  5. Combine dry ingredients: Gently fold the sifted almond flour and powdered sugar into the stiff meringue using the ‘macaronage’ folding technique. Fold until no dry ingredients remain and batter flows slowly off the spatula with a thick, glossy consistency. Divide batter into two bowls.
  6. Color the batter: Add orange food coloring to one bowl and green to the other. Fold each until perfectly glossy and flowing batter consistency is achieved, using tests like the figure 8 and teaspoon drop to confirm readiness.
  7. Pipe the macarons: Transfer batters into piping bags. Using the carrot template underneath, pipe orange carrot shapes forming the body, then pipe green leafy tops on each macaron. Smooth bubbles with a toothpick and ensure green and orange batter edges touch and are the same thickness to prevent cracking.
  8. Rest the macarons: Allow the piped macarons to rest at room temperature until dry to the touch. This helps create a skin for better feet formation.
  9. Bake the macarons: Bake one tray at a time at 310ºF (large oven) or 290ºF (countertop oven). Bake for 15-20 minutes, rotating the tray once at 5 minutes if necessary. Macarons should have formed feet and feel firm, not jiggly, when done.
  10. Cool and store: Let macarons cool completely before removing from mats. Store unfilled shells in an airtight container in the refrigerator for up to 5 days or freeze for 1-2 months.
  11. Decorate: Use an edible orange marker to draw three lines across each carrot. Brush with orange luster dust around edges for depth and shading to enhance the carrot design.

Notes

  • Using egg white powder is optional but helps stabilize the meringue.
  • Preheating the oven for an extended time ensures temperature stability which is crucial for even baking and proper macaron feet formation.
  • Do not overheat the sugar mixture or the egg whites will cook, compromising the meringue.
  • Be gentle yet thorough with folding to avoid over or under mixing macaron batter.
  • Resting the piped macarons until dry to the touch is essential for crack-free shells and well-formed feet.
  • Rotate trays in large ovens to prevent uneven baking and lopsided macarons.
  • Store unfilled macaron shells properly to maintain crispness and quality until filling and decorating.

Find it online: https://cheftinaskitchen.com/carrot-macaron-template-with-green-leaves-recipe/