The Easter baking has begun!!! This week I decided to make 'carrot cake' themed macarons. These delicious macarons filled with cream cheese icing and sprinkled with ginger and cinnamon taste so like a carrot cake. Scroll to the bottom of the page for the recipe.
I am so excited Easter is finally just around the corner so as soon as March hit I wanted to start the Easter-themed bakes. These delicious 'carrot cake' macarons are simply delicious and would be perfect for Easter Sunday!
Before deciding to do this recipe, I had actually only made macarons once before and they went totally wrong. The first batch I made using this recipe also went equally as awfully but after watching many a YouTube clip, I realized what I had done and managed to come out with the ones above. The only thing I would change about these would be their shapes. I was way too eager to get them into the oven, in order to see if they actually cooked, that I piped them out very quickly and therefore didn't follow the circles on my tray. I would definitely advise you to actually follow the circles when you do it!
If you have any specific techniques you use whilst making macarons, I would love to hear them in the comments at the bottom of this page. Next to the comments section, there is also a like button that you can press if you liked this post. The links to all of my socials are also either at the top or bottom of the page.
This recipe makes roughly 8 macarons. If you want to make more, simply double or triple the ingredients. If this is your first time making macarons, I would advise you to use the recipe below.
I hope you like this recipe. Enjoy!
Ingredients:
> 1egg white
> 40g almond powder
> 190g icing sugar
> 40g caster sugar
> 58g cream cheese
> 30g unsalted butter
> a sprinkling of ground ginger and cinnamon
Method:
Step 1> Preheat the oven to 150c and line a baking tray with baking parchment. Draw 16 circles onto it, roughly the size of a glue-stick lid. If you have a macaron sheet, you can use that instead.
Step 2 > One of the key things that I Iearnt is that the almond powder had to be very fine in order for the macarons to rise. First of all, you will need to measure out your almond powder along with 40g of icing sugar and put them into a food processor or blender for about 10 pulses or until very fine to touch. Next you will want to grab a large bowl and sift these two ingredients through it. Make sure not to push any of the crumbs through the sieve as it needs to be as fine as possible. There will be a small amount left over which should be disposed of and not put into the mixture.
Step 3 > Crack your egg into another big bowl and, using an electric whisk, mix on low until it starts to change colour. It is important to mix on the lowest setting otherwise too many bubbles will be formed. Whilst still mixing, add the caster sugar bit-by-bit. You will know when your egg whites are ready as they should be glossy, form soft peaks and you will be able to tip the bowl upside down without it moving.
Step 4 > Add a small amount of the dry ingredients into the egg whites and carefully mix using a spatula. Mix around the edge of the bowl and then cut into the middle to make sure there are no flour pockets. Next, add the rest of the dry ingredients into the bowl and mix gently again until no flour is visible. Make sure you do not over-mix.
Step 5 > Pipe the mixture onto your tray. Tap the tray a few times until air bubbles are visible. Grab a sewer and poke the air pockets to get rid of any trapped air. Now let the macarons sit for about 30 minutes or until you can touch them without any mixture coming away. Bake for 8-10 minutes.
Step 6 > Add the cream cheese and unsalted butter into a bowl and mix together. Slowly sift in the remaining icing sugar until combined. Put this into an icing bag and set aside.
Step 7 > Once the macarons are out of the oven and have cooled, grab your icing and pipe it onto the flat side of the macaron. Get another macaron and sandwich it on top.
Step 8 > Finally, sift however much ginger and cinnamon you would like on top of each macaron.
Enjoy!
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