For 20 macaroons
Preparation time: 15 min
Cooking time: 10 min
4 egg whites
30g caster sugar
1 teaspoon lemon juice
200g icing sugar
140g hazelnut powder
1/2 teaspoon cumin
1 tablespoon double cream
Salt and pepper
Peel the carrots, cut into round slices and cook in salted boiling water. Drain them well and let them cool. Mix in a blender, adding a little cream and seasoning to taste, and set aside.
Beat the egg whites until they're firm. Add the caster sugar, salt, lemon juice and pepper.
Mix the icing sugar, hazelnut powder and cumin, then carefully sift three times over the beaten egg whites with a spatula to form a shiny, smooth mixture.
Using a pastry bag, create domes with a diameter of 3cm on a baking tray lined with greaseproof paper. Tap the tray on your work surface to get rid of any air bubbles and leave to set for 20 minutes at room temperature.
Cook in an oven at 150°C (Gas Mark 6) for 10 minutes.
To remove the macaroon halves easily, pour a little water onto the tray underneath the paper and leave to cool.
Place a dollop of carrot mousse in between the halves to make the macaroons.