Carrot macarons with Carrot Cake Ganache

I made some more two tone Easter macarons – carrots this time. They are filled with a carrot cake inspired ganache so they actually taste like carrots too. The recipe is included below although it is still in development stage. It’s slightly too runny for filling macarons (great for moulded truffles though) so I mixed equal quantities of the ganache with full fat cream cheese. The macarons were made with my usual recipe.

You can download the template below if you’d like to make them yourself.

Carrot Macarons Template

I piped the carrot using a tip about 8mm wide then switched to a really narrow tip (about 3mm) for the leaves. After some experimenting I found piping in a zig zag pattern was the best way to achieve the shape I wanted and also gives the look of a slightly knobbly carrot.

I am sending these over to Mactweets for Jamie and Deeba’s latest challenge – Mac Attack #29 : Colour My World Macarons.

Carrot Cake Ganache {Click for printable recipe }

Ingredients

110g extracted carrot juice
150g full fat cream cheese
80g light brown muscovado sugar
250g white chocolate, finely chopped
1 teaspoon vanilla extract
1 teaspoon cinnamon
½ teaspoon ground ginger

Method

1. Place the carrot juice, cream cheese and sugar together in a large saucepan. Whisk together until smooth and place on a low heat until just boiling.

2. Place the white chocolate in a large bowl and pour the hot carrot mixture over it. Mix well until all of the chocolate has melted.

3. Stir in the vanilla, cinnamon and ginger.

4. Leave to cool and use as desired.