Carrot Macaroons

Preheat the oven to 325°F. Line a baking sheet with parchment paper.

Pulse the blanched almonds in a food processor until finely ground, being careful not to over-process into a paste. Set aside.

In a clean, dry mixing bowl, combine the egg whites and cream of tartar. Using an electric mixer on medium-high speed, whip until soft peaks form, about 2-3 minutes.

Gradually add the sugar to the egg white mixture while continuing to beat until stiff, glossy peaks form, approximately 3-4 minutes.

Gently fold the ground almonds into the meringue using a spatula, making about 4-5 careful folds to incorporate without deflating.

Fold in the grated carrots with 2-3 gentle folds until just combined throughout the mixture.

Spoon the mixture onto the prepared baking sheet in 16-20 small mounds, spacing them about 1 inch apart.

Bake for 20-25 minutes until the macaroons are light golden on top and set but still slightly soft in the center.

Remove from the oven and allow the macaroons to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.