Carrot‑Almond Macarons
Healthy sweet treats made with carrots, almonds, oats, and apricots provide valuable fiber. These carrot‑almond macarons are a wholesome snack that tastes like dessert but feels light and nutritious.
Ingredients
- 2 Eggs
- 60 g whole‑grain sugar (2 thick tablespoons)
- 60 g unpeeled almond kernels
- 25 g dried apricots (soft apricots; 5 dried apricots)
- 100 g carrots (1 carrot)
- 60 g chunky rolled oats (6 tablespoons)
- 1 tsp grated orange zest (pre‑made product)
Instructions
-
1.
Separate the eggs. Place yolks in a bowl, whites in a tall container.
-
2.
Add sugar to the yolks and beat with a hand mixer until creamy.
-
3.
Pulse almonds in a food processor to a medium fine texture.
-
4.
Coarsely chop apricots with a knife then pulse finely in the processor.
-
5.
Peel carrots, wash thoroughly, and grate finely on a box grater.
-
6.
Beat egg whites stiffly with the mixer’s whisk attachment and transfer to a bowl.
-
7.
Fold almonds, apricots, carrot shreds, oats, orange zest, and yolk mixture into the whipped whites using a wooden spoon.
-
8.
Line a baking sheet with parchment paper. Drop the batter in 24 small dollops using two teaspoons. Bake in a preheated oven at 150 °C (fan: 130 °C, gas: level 1‑2) on the middle rack for about 20 minutes. Cool on a wire rack.
