Cardamom Macaroons Recipe
Indulge in a delightful French treat with a twist of aromatic cardamom! These delicate and crispy Cardamom Macaroons are perfect for any occasion, especially when paired with a hot cup of Masala Chai. The soft almond flour combined with the fragrant cardamom makes these macaroons a true flavor experience. They are surprisingly easy to make with the right technique and a little patience. Here’s how you can bring this lovely confection to your kitchen.
Ingredients
| Ingredient | Quantity |
|---|---|
| Confectioners sugar | 1 cup |
| Almond meal (Badam Powder) | 3/4 cup |
| Egg whites (aged) | 2, at room temperature (aged 2-3 days) |
| Superfine sugar | 1/4 cup |
| Cardamom powder (Elaichi) | 1/4 teaspoon |
| Food color | A few drops (optional) |
| Semi-sweet chocolate bar | 70 grams |
| Double cream | 5 tablespoons |
| Unsalted butter (room temperature) | 1 tablespoon |
| Vanilla extract | 1/4 teaspoon |
Preparation Time: 10 minutes
Cooking Time: 60 minutes
Total Time: 70 minutes
Servings: 4
Cuisine: French
Course: Snack
Diet: Vegetarian
Instructions
Step 1: Prepare the Macaron Shells
- Begin by processing the almond flour, cardamom powder, and confectioners sugar in a food processor. This will ensure that all the dry ingredients are finely combined and that no large almond lumps remain.
- Sift this mixture through a fine sieve twice, discarding any almond lumps that are too large to pass through.
Step 2: Whisk the Egg Whites
- In a clean, dry bowl (make sure there is no water residue), whisk the egg whites until soft peaks form.
- Gradually add the superfine sugar, starting at a low speed. Once the sugar is incorporated, increase the speed to high and whisk until glossy, stiff peaks form. This should take about 5 minutes if using a stand mixer.
- Add a few drops of food color (if desired), and whisk for another 25-30 seconds. Be careful not to overwhisk.
Step 3: Fold in the Dry Ingredients
- Sift the almond flour mixture over the whisked egg whites and fold gently with a flexible spatula. The goal is to achieve a smooth and shiny mixture. Avoid making the batter too runny, as this will prevent the macaroons from rising properly.
- When the batter is ready, it should flow slowly and gracefully when lifted, disappearing into itself without leaving a peak.
Step 4: Pipe the Macaron Shells
- Transfer the batter into a pastry bag fitted with a 1/2-inch plain round tip.
- On a parchment-lined baking sheet or macaron mat, pipe 3/4-inch rounds of batter, leaving about 1-2 inches of space between each one.
- Tap the bottom of the baking sheet gently on the work surface to release any trapped air bubbles and to ensure the macarons form a smooth, even surface.
Step 5: Rest the Macarons
- Let the piped macaron batter rest at room temperature for 30-45 minutes, depending on your local humidity and temperature. The macaron shells should form a thin, smooth crust, which can be tested by gently tapping the surface. When the macaron is ready, the batter should not stick to your finger.
Step 6: Bake the Macarons
- Preheat the oven to 375°F (190°C). Once heated, reduce the temperature to 325°F (165°C) before placing the baking sheet in the oven.
- Bake one sheet at a time, rotating halfway through, for about 10 minutes or until the macaroons are crisp and firm.
- After each batch, raise the oven temperature to 375°F again, heat for 5 minutes, then reduce to 325°F. This ensures that the next batch bakes evenly.
Step 7: Cooling and Removing from the Sheet
- Allow the macarons to cool on the sheet for 2-3 minutes before transferring them to a wire rack. If they stick, gently spray water underneath the parchment paper on the hot sheet. The steam will help release the macarons.
Step 8: Prepare the Chocolate Ganache Filling
- In a saucepan, heat the double cream over medium-low heat until it begins to boil.
- Turn off the heat and immediately add the chopped semi-sweet chocolate. Stir with a spatula or wooden spoon in a circular motion from the center until the chocolate and cream combine into a smooth emulsion.
- Stir in the unsalted butter and vanilla extract. Allow the ganache to cool at room temperature, and then place it in the fridge until firm enough to pipe.
Step 9: Assemble the Macarons
- Once the macaron shells are completely cool, pair them up in matching sizes.
- Pipe a small amount of the chocolate ganache onto the flat side of one shell and sandwich it with its matching partner.
Step 10: Serve and Enjoy
- Serve the Cardamom Macaroons alongside a hot cup of Masala Chai as a delightful tea-time snack.
Tips for Perfect Macaroons:
- Aging the Egg Whites: This is a crucial step for achieving the right meringue texture. Allow the egg whites to age at room temperature for 2-3 days to ensure they whip up to their full potential.
- Resting the Macaroons: Resting the piped macaron batter before baking helps to form the signature “feet” and smooth tops of the macaroons. Don’t skip this step!
- Baking with Precision: Ensure your oven temperature is accurate for the best result. Using an oven thermometer can help maintain a consistent heat level.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 300 kcal |
| Protein | 4g |
| Carbohydrates | 35g |
| Fat | 18g |
| Fiber | 3g |
| Sugars | 28g |
| Sodium | 50mg |
These Cardamom Macaroons are a blend of delicate textures and subtle flavors, perfect for elevating any occasion or simply enjoying with a cup of your favorite tea. The rich chocolate ganache center adds an indulgent twist, making this treat even more irresistible. Whether you’re a macaron-making novice or an experienced baker, this recipe is sure to delight!
