French macarons, piped with cinnamon frosting and carrot cake centers, stacked and finished with carrot shaped icing decor. Dairy and gluten free.
FOR THE MACARON SHELLS:
- 106 grams of almond meal
- 106 grams powdered sugar
- 41 and 45 grams of egg whites divided
- 115 grams of granulated sugar
- 79 grams of water
- A dash of cream of tartar or lemon juice for stabilizing
- Brown powdered or gel food coloring
FOR THE GLUTEN FREE CARROT CAKE ( also dairy free)
- 1 cup GF 1:1 Flour
- 1/2 cup raw organic sugar
- 2 large eggs
- 1/2 cup Avocado oil
- 1 1/2 cups shredded carrots
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1/2 tsp nutmeg
- 1bsp orange zest
- 1 tsp baking soda
- 1 tsp baking powder
- 1/8 tsp salt
- 1/2 cup chopped pecans
FOR THE CINNAMON VANILLA FROSTING (dairy free)
- 1 1/4 cups confectioners sugar
- 1 cup organic shortening, butter or alternative butter
- Seeds from 1 vanilla bean
- 1/2 tsp cinnamon
- A dash of vanilla and a splash of non-dairy milk.
FOR THE CARROT ICING TRANSFERS (garnish)
- 1 cup icing sugar
- 1 tbsp meringue powder
- 1/4 cup warm water (use half initially and then the remainder a drop at a time)
- green and orange gel food coloring
- 2 tipless piping bags
- parchment paper
- Chopped pecans
- Cinnamon frosting stars for top of macarons shells
FOR THE MACARONS:
- Wipe down the mixing bowl and whisk attachment with vinegar to remove any built up residue. This will ensure that the egg whites whisk up properly.
- Prep and measure all of the ingredients using a kitchen scale.
- Prep a piping bag with round tip 12.
- Line 2 baking sheets with silpat (or parchment).
- Combine measured almond meal & powdered sugar together in a bowl. Sift one time to remove any lumps, discarding of them, and then mix together until evenly combined.
- Mix 41 grams of egg whites with food coloring until well combined.
- Make a well in the center of the dry mix and pour the 41 grams of measured egg whites and food coloring mixture into the center of the dry mixture. Fold together until blended. The finished mix will be paste-like. Set aside.
- For the sugar syrup:
- To make the sugar syrup, heat granulated sugar and water in a pot on medium heat with a candy thermometer attached to the side. **Be careful to make sure the thermometer is not touching the bottom of the pot**.
- Once the thermometer’s temperature reaches approximately 200 degrees F, place the 45 grams of measured egg whites in the stand mixer and whisk on medium speed, to soft peaks.
- Add a drop of lemon juice or dash of cream of tartar to stabilize, AND THEN continue whisking.
- If the egg whites are at soft peaks before the syrup reaches 248 F, turn the mixer down to low speed to keep the egg whites moving.
- Watch the sugar syrup closely.
- As soon as the sugar syrup reaches 248 degrees F, remove from heat.
- Quickly increase mixer speed to medium and begin slowly pouring the sugar syrup down the side of the mixing bowl into the meringue until thoroughly combined.
- Increase the mixing speed to medium high and whisk sugar and meringue together until glossy and stiff peaks form and the mixing bowl has cooled to room temp. (The meringue should keep its form.)
- Gently transfer finished meringue into the almond/powdered sugar mixture in thirds, making sure that it’s fully incorporated before adding the additional 3rd of meringue.
- Continue folding the batter in a circular motion, going around the edges of each bowl, then once through the center. Repeat these steps until smooth and thick ribbons of batter run off the spatula, slowly but steadily.
- **Be careful not to over-mix**
- You want the batter to be slightly thick, but not so thin that it does not hold the ribbon shape. Err on the side of caution.
- Transfer batter to the prepped piping bag.
- Pipe 1 1/2 inch rounds about one inch apart on the lined baking sheet.
- Be sure to hold the piping bag about 1/2 inch directly above the baking sheet when piping the rounds. Continue to pipe until you’ve filled an entire baking sheet.
- *Tap the macarons on the counter three times to release air bubbles.
- *Pop any air bubbles that might’ve come to the surface, using a scribe or even a toothpick.
- Before placing the macs in the oven, let them rest until a proper skin has formed on the outside of the shell. This can take anywhere from 20-30 minutes. Test by touching the piped rounds to make sure they’re dry to touch and that no batter comes off on fingers.
- Preheat oven to 300 degrees F.
- Once dry to touch, place the macarons in the middle rack of the oven.
- Feet will form halfway through the baking process.
- Bake for 12-14 minutes.
- Remove from oven and allow 15-20 minutes to cool before attempting to remove the shells from the silpat/parchment paper.
- Once macarons are completely cool, gently remove from parchment paper/silpat.
- Repeat same steps to bake the remaining macaron batter.
- Once cooled completely, they’re ready to assemble.
FOR THE GLUTEN FREE CARROT CAKE:
- Mix the gluten free flour, baking powder, baking soda, salt, cinnamon, allspice and nutmeg together in a bowl until combined.
- In the bowl of a stand mixer, mix together oil and sugar, until combined.
- Add in eggs 1 at a time, with mixer on medium low, until fully incorporated.
- Then mix in shredded carrots and vanilla.
- Pour dry mixture into the wet mix in thirds until batter forms.
- Fold in chopped pecans.
- Pour batter evenly between two greased 9″ round baking pans. You can also line them with parchment. I used two pans to keep the cake shallow, since it’ll be cut into small pieces for the macaron stacks. Using two pans also helps with faster baking.
- Bake at 350 degrees for 15 – 17 minutes, or until a toothpick comes out clean.
- Fully cool the cakes on a cooling rack, then cut into 1″ pieces/squares for the macaron stacks.
FOR THE VANILLA FROSTING (dairy free)
- Wash the mixing bowl, then mix shortening/butter, powdered sugar, cinnamon, and vanilla and dash of alternative milk in a stand mixer until incorporated.
- Transfer filling to a piping bag fitted with small star tip 32 and set-aside until ready to decorate.
FOR THE CARROT ICING DECORATIONS:
- Whisk half the warm water and meringue powder together in a mixing bowl using the whisk attachment until stiff peaks form.
- Stir in icing sugar whisking until well incorporated and a thick toothpaste consistency.
- Divide the icing into two separate bowls.
- Color one of the bowls of icing orange and the other green.
- Transfer the thick icing to two separate piping bags.
- Seal the bags closed.
- Pipe small orange carrot/triangle shapes onto parchment paper.
- Pipe green stems with the green royal icing.
- Set aside and let dry for at least 2 hours.
MACARON STACK ASSEMBLY:
- Pipe stars of frosting in a row along the outside edge of the top of the macaron shell.
- Place a square of carrot cake in the center.
- Pipe a dollop of frosting on top of the carrot cake and top with second macaron shell.
- Repeat steps, piping frosting stars along the outer edge of the second shell, placing cake in the center, topping with frosting and third macaron shell.
- Pipe a few stars of frosting on the top of the 3rd macaron shell and garnish with carrot icing decorations and pecans.
- Repeat steps for all macaron stacks.
- Transfer to fridge to mature for at least 8 hours or up to 24.
- Allow to come to room temp (about 15 minutes) before serving.
Store macarons in an airtight container to keep fresh. They will keep for 3 days in the fridge and 6 months in the freezer.
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