Carrot cake macaron
Carrot macaron
Ingredients
- 210g. Almond flour
- 250g. Sugar luster
- 184g. Egg white
- 250g. Sugar
- 65ml. Water
- 1g. Albumin
- 40g. Carrot Powder Ingredíssimo (ref.608504)
Process
- Make a marzipan with almond flour, sugar luster, Carrot powder and 92g of egg whites.
- At the same time, make an Italian meringue with sugar and water at 115ºC.
- Blanch 92g of egg whites with the syrup, in the form of a thread, and continue beating until reaching its optimal point of assembly.
- Mix the two preparations until obtaining a homogeneous texture.
- Pour dough circles of about 3cm on a silicone mat.
- Let the Macarons dry until the surface is dry to the touch.
- Cook the macarons at 155ºC and with ventilation.
- Once cold, fill with the creamy carrot (following recipe).
Creamy carrot
Ingredients
- 50g. Cream
- 75g. Milk
- 100g. Natural orange juice
- 25g. Sugar
- C.S. Cinnamon powder
- C.S. Clove powder
- C.S. Powdered nutmeg
- 45g. Carrot Powder Ingredíssimo (ref.608504)
- 50g. Inulin Ingredíssimo (ref.608713)
Process
- Dry mix the sugar, Carrot powder, Inulin and the spices.
- In a saucepan over the heat, mix the powdered ingredients with the liquid cream, milk and orange juice.
- Heat the mixture, beating, to 65ºC.
- Apply turmix to refine and leave to rest in the refrigerator for 24 hours.
- The result is a creamy filling for the macaron.
