Easter is coming up and instead of painting eggs and making bunny cookies I thought it was time for something a little different. Inspired by a carrot cake’s delicious frosting, I decided to make carrot macarons and fill them with a fresh cream cheese mixture instead of a typical chocolate ganache. For the macaron shells I always use the basic recipe by Maison Ladurée (HERE) as it has provided me with the most consistent results so far (If you have made macarons before you’ll know the frustration it can create).
The orange colour I actually mixed myself by using dark red and some pistachio green and it couldn’t have turned out any better. I bought my macaron colours at a German online shop run by a lovely French woman (HERE), as I am trying to avoid American products like Wilton due to their often unregulated ingredients.
For the cream cheese filling it took a bit of experimenting. Again, looking at American recipes I got a bit frustrated because the butter-sugar-cheese ratio was just way off for European taste. In the end I decided to just make up my own, using only 50g of butter, 50g of powdered sugar and 150g of cream cheese, mixed in that exact order. What I got was a beautiful fluffy texture and fresh creamy taste (nothing like buttercream) and perfect for piping. I simply added a little vanilla and done!
Don’t be afraid of experimenting with different macaron shapes and colours, even if they don’t end up looking perfect, they will always taste great!
Happy Easter everyone!