Macarons with Carrot Mousse
- For the filling
- 200 grams white Couverture
- 1 Tbsp Whipped cream
- 4 Tbsps Carrot juice
- 2 Tbsps lemon juice
- 20 grams Pine nuts
- For the macarons
- 60 grams ground almonds (blanched)
- 100 grams powdered sugar
- 2 egg whites
- 3 Tbsps Vanilla sugar
- orange Food coloring
For the filling, melt the chocolate with the cream over a pan of hot water. Mix in the carrot and lemon juice. Chop the pine nuts finely and also stir into the cream. Remove from the heat and allow to cool.
Preheat the oven to 150°C (approximately 300ºF).
For the macarons, grind the almonds with the powdered sugar and pour through a fine sieve onto a baking sheet. Bake for 5-7 minutes and then allow to cool.
Whisk the egg whites until stiff and then add the vanilla sugar along with a few drops of food coloring. Fold in the almond mixture. Spoon into a piping bag and pipe out about 30 swabs onto a baking sheet lined with parchment paper. Leave to dry for about 1 hour.
Bake the macarons for 10-12 minutes. Carefully remove from the parchment paper and allow to cool.
Spread the carrot filling onto half the macarons and place the other half on top, pressing down slightly.
Leave to rest for 1 hour before serving.