Carrot and Orange Macaron

Peel and dice the carrots into 5mm cubes.

Boil water with lemon juice, orange juice, sugar, cinnamon stick, and orange zest.

Add diced carrots and simmer until soft.

Remove from heat and let marinate overnight.

Sift icing sugar and ground almonds together.

Add food coloring to the first portion of liquefied egg whites and pour over dry ingredients without stirring.

Heat water and caster sugar to 118°C, start whisking second egg white portion at 115°C until soft peaks.

Pour syrup over the egg whites and whisk until meringue cools to 50°C.

Fold meringue into almond mixture until smooth.

Pipe 3.5 cm rounds on lined baking trays, tap trays to flatten.

Let stand at room temp for 30 minutes to form skin.

Bake at 180°C for 12 minutes, briefly opening the oven door twice during baking.

Drain and pat dry carrot cubes, refrigerate.

Melt white chocolate gently over simmering water.

Warm lemon juice, orange juice, carrots, and orange zest to 45-50°C.

Add warm mixture to melted chocolate in thirds, stirring to emulsify.

Transfer to a dish, cover with clingfilm, and refrigerate until thickened.

Spoon ganache into a piping bag with a plain nozzle.

Pipe ganache onto half of the shells.

Press 4 carrot cubes into each mound of ganache.

Top with remaining shells to form sandwiches.

Refrigerate for 24 hours to mature; bring to room temperature 2 hours before serving.