Carrot and Zéphyr™ macaron


Created by
  • Ramon Morato - Global Creative Innovation Leader for the Cacao Barry® brand

Macaron dough

ingredients preparation
  • 1000g
    TPT (50% icing sugar, 50% powdered almonds)
  • 170g
    fresh egg whites
  • 500g
  • 180g
  • 170g
    egg white
  • 20g
    orange colourant powder

Mix the TPT with the fresh egg whites but do not beat.
In another pan boil the sugar and water, bring to 117°C, add the colour and pour over the beaten egg whites to make an Italian meringue.
Combine the two mixtures and with the dough, form circles on baking sheets.
Let dry for 10-15 min and then bake at 160°C.

Carrot and Zephyr™ white chocolate couverture ganache

ingredients preparation
  • 250g
    blended carrot juice
  • 40g
    carrot extract in powder
  • 25g
  • 400g
  • 6g
    gelatin leaves
  • 50g
    fresh butter

Mix the juice with the carrot powder, dissolve the dextrose in it and warm to 30°C
Pour the celery mixture a little at a time over the melted white chocolate couverture at 45°C
Add in the gelatin and lastly when the mixture reaches 40-50°C, emulsify it with the butter
Set aside. 

Allspice crumble

ingredients preparation
  • 100g
    demerara sugar
  • 80g
  • 120g
    fine flour
  • 5g
    powdered allspice
  • 3g

Cut the butter into cubes and store in the refrigerator.
Place all other ingredients in the machine, add the butter and mix.
Mix until it forms a crumbly dough, then bake at 160°C.



Pipe dots of carrot ganache onto the macarons, and place a semi candied diced carrot.
Sandwich the shells and set aside.
Pipe a dot of cream cheese to the top before serving.
Decorate as you wish.

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