Gordon Ramsay Carrot Cake Macaroons Recipe
Gordon Ramsay carrot cake macaroon recipe is delightful and flourless. The mini carrot cake macaroons are crunchy and sweet with distinct flavors of coconut and carrot. You can smell the nutmeg and cinnamon from afar. Also, the crunch of the walnuts cannot be missed.
Equipment
- Large Bowl
- Baking Tray
- Greaseproof Paper
- Oven
- Spoon
- Dessert Spoon
- Grater
- Knife
Ingredients
- 1 large Carrot (Grated)
- 4 Egg Whites
- 1 teaspoon Olive Oil
- 200 g Unsweetened Dessicated Coconut
- 50 g Walnuts (chopped)
- 1 ½ teaspoon Ground Cinnamon
- ½ teaspoon Nutmeg (freshly grated)
- 75 g Golden Caster Sugar
- ¼ teaspoon Salt
Instructions
- Take a large bowl and add four egg whites. Use a blender to mix the egg whites properly. Add caster sugar to this mix and keep blending it with a hand blender.
- Now add some grater carrot, unsweetened desiccated coconut, ground cinnamon, nutmeg, chopped walnuts, and pinch of salt to it.
- Now, spray some oil on the baking tray and line with parchment paper so your macaroons don’t stick to it. Then, take a dessert spoon and use it to scoop the mixture on the tray.
- Place the baking tray in the oven, which has been preheated to 180˚C. Bake the carrot cake macaroons for about 20 to 25 minutes until they become golden and crispy.
- Take them out and let them cool down for a while. After that, all there’s left to do is enjoy this delicious dessert.
Video
Nutrition
Serving: 25g | Calories: 110kcal | Carbohydrates: 12g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Sodium: 50mg | Fiber: 1g | Sugar: 7g
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