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These Carrot Cake Macarons are amazing and super easy to make. Top them with a royal icing carrot and a dollop of carrot cake on the inside.

If you have not figured it out by now, I am obsessed with making french macarons. There is just something about this gorgeous cookie that is simple and easy once you get the technique down pat.

Today, I am showing you how to make these adorable carrot cake macarons that have THE BEST flavor in them.

How to Make Carrot Cake Macarons

The outer shell is the perfect creamy white color. The filling is my delicious homemade cream cheese buttercream and a smidge of my homemade carrot cake.

The number one thing that I can tell you is to get an oven thermometer for the oven. Most macarons should be cooked at 300-315 degrees.

Start by gathering all your ingredients —

• powdered sugar
• Blue Diamond almond flour
• egg whites
• egg white powder
• sugar
• Cream Cheese buttercream frosting
• silicone piping bags with a round tip
• royal icing for carrots on top
• orange and green food coloring
• white melting chips to attach the carrots to the top

The Batter

Start by combining 1 and 1/2 cups of powdered sugar with 1 cup of almond flour. You will also want to add 1 tablespoon of egg white powder. This will help your cookies to fill out more and not be hollow.

Now, using a sifter, sift the almond flour mixture. The reason you do this is so that you get rid of all the clumps that are in the almond flour. You want a very superfine powder to work with. This will ensure your cookies come out smooth on top.

Just throw away the clumpy bits because you will not use them. Set the other bowl aside.

The best almond flour to use is the Blue Diamond Finely Sifted Almond Flour. If you use this flour, no sifting is needed. It is what we use now in place of other almond flour brands we have used.

Time to Add the Meringue

Now, in your stand mixer, beat the egg whites until they are fluffy. Then, add in the sugar and beat on speed 6 until somewhat stiff. The egg whites need to be stiff enough to create a little bird beak. When you dip the whisk into the egg whites and pull it out, the tip of the whites should stand up easily.

Fold the meringue into the dry ingredients. The batter will be thick but loose enough to make a figure 8 in the batter.

To whip this batter, you have to be super careful and not overwhip it. This will cause your cookies not to gain their feet.

In the bowl, use a rubber spatula and start a circle in a clockwise motion. When you get back to the top at 12'oclock, then go straight down. That is 1 turn.

Do this 30-45 times.

Now, put your round tip on the piping bag and fill the bag with the cookie batter. 

Pipe the cookies onto the tray. You can make smaller ones or you can make bigger ones. The size depends on you. The normal size is about 1 and 1/2″.

Once you pipe the cookies onto your parchment-lined or silicone-lined sheet tray, take a finger and gently tap the top of the cookies if there are any tips sticking up.

Take the tray and firmly tap it on the counter 3 times to remove any air bubbles from the cookies.

Then, let the cookies rest for 15-20 minutes or until the tops are dry to the touch. They should not be sticky at all.

Preheat the oven to 315 degrees and when you are ready to bake the cookies, place them on the middle rack and bake for 5 minutes. Then, check them and reset the time and cook for an additional 5 minutes.

Let them cool before peeling them off of the parchment paper. Your cookies should have feet like these when they are baked correctly.

Let's Fill Those Cookies

Before filling your cookies, take them and try to match up the sizes as best as you can. Since we are human and not perfect, the sizes will not all be uniform.

You can fill your cookies with whatever flavor of buttercream you like, but for this cookie, we made cheesecake buttercream and then added a teaspoon of carrot cake in the middle.

Be sure to bake the carrot cake according to the directions. Set it aside to cool. Then scoop out just a bit for the center of each macaron.

Pipe a ring of icing onto one cookie. Put carrot cake in the center. I add another dot of icing on top of the cake to help the top cookie stick to the bottom cookie.

Make the Royal Icing Carrots

For the carrots you will need —

• 1 cup powdered sugar 
• 2 tsp meringue powder
• 1-3 tbsp water
• Food coloring orange and green

Beat all ingredients together, except for the food coloring, for about 5 minutes on high speed.

Divide into two bowls. Color one bowl orange, and the other green. Remember to always keep the royal icing covered, or it will start to dry out pretty soon.

You might need to add more water to adjust the consistency, or maybe even more sifted powdered sugar, if your icing is too thin. The consistency should be flowing but not too liquidy.

Place the icing in two separate piping bags fitted with a small round tip.

Place parchment paper on a baking sheet, and pipe the orange part of the carrot. After a few minutes, pipe the green leaves. Make sure the two colors touch so that when dried, they stick together.

Let it dry for a few hours, maybe overnight until completely set. I dipped some of the top shells into melted white chocolate, to stick the carrot on top. 

Other Macaron Flavors

Be sure to try my other delicious macaron flavors —

• Hot Chocolate Macarons
• Coffee Flavored Macarons
• Strawberry Lemon Macarons
• Lemon Lavender Macarons
• Cinnamon Roll Macarons
• Cotton Candy Macarons
• Easter Egg Macarons #SpringSweetsWeek
• Strawberry Cheesecake Macarons