Cardamom Macaroons Recipe
Description:
Delicately sweet with a rich chocolate ganache filling and infused with the exotic warmth of cardamom, these Cardamom Macaroons are an irresistible treat that blends classic French precision with a touch of spice. A perfect harmony of flavors, they make for an exquisite snack that can be enjoyed with a cup of Masala Chai or as a delightful dessert for any occasion.
Cuisine: French
Course: Snack
Diet: Vegetarian
Ingredients
For the Macaroons:
| Ingredient | Quantity |
|---|---|
| Confectioners sugar | 1 cup |
| Almond Meal (Badam Powder) | 3/4 cup |
| Egg whites | 2 (aged for 2-3 days at room temperature) |
| Sugar (superfine) | 1/4 cup |
| Cardamom Powder (Elaichi) | 1/4 teaspoon |
| Food Color | A few drops (of your choice) |
For the Chocolate Ganache:
| Ingredient | Quantity |
|---|---|
| Chocolate Bar (semi-sweet) | 70 grams |
| Double Cream | 5 tablespoons |
| Butter (Unsalted, at room temperature) | 1 tablespoon |
| Vanilla Extract | 1/4 teaspoon |
Preparation Time: 10 minutes
Cooking Time: 60 minutes
Instructions:
Preparing the Macaroons:
-
Process the Dry Ingredients:
Start by placing the almond meal, cardamom powder, and confectioners’ sugar in a food processor. Pulse until the mixture is finely ground and well combined. Sift the mixture twice using a fine sieve to discard any large almond lumps. -
Whisk the Egg Whites:
In a clean, dry bowl, whisk the egg whites until soft peaks begin to form. Gradually add the superfine sugar, continuing to whisk at low speed. Once combined, increase the speed to high and whisk until the egg whites are glossy and firm, about 5 minutes on high speed. Add the food color at this stage and beat for another 25-30 seconds. Be careful not to overbeat the egg whites, as this could cause the macaroons to not rise properly. -
Combine the Dry Ingredients with the Egg Whites:
Gently sift the almond flour mixture over the whipped egg whites. Use a flexible spatula to fold the dry ingredients into the egg whites until smooth and shiny. The batter should not be runny; it should have a consistency where, when you lift the batter with the spatula, it should slowly disappear into itself without leaving a peak. If the batter is too thick, it won’t spread correctly, and if it’s too runny, the macaroons won’t hold their shape. -
Pipe the Macaroons:
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, leaving 1-2 inches of space between each one. Be sure to drag the pastry tip to the side of the rounds rather than forming peaks to ensure a smooth top. Tap the bottom of the baking sheet gently on the countertop to release any air bubbles. -
Rest the Macaroons:
Allow the piped macaroons to rest at room temperature for 30-45 minutes. This step is crucial for forming a smooth, thin crust on the macaroons. When touched lightly, the batter should not stick to your finger. The rest time may vary depending on the humidity and temperature of your surroundings. -
Preheat and Bake:
Preheat your oven to 375°F (190°C). Once the oven is ready, reduce the temperature to 325°F (165°C) and bake the macaroons one sheet at a time. Rotate the sheet halfway through baking and bake for about 10 minutes, or until the macaroons are crisp and firm. After each batch, increase the oven temperature back to 375°F for 5 minutes, then reduce it to 325°F again for the next batch. -
Cool the Macaroons:
Allow the macaroons to cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely. If the macaroons stick to the parchment paper, spray a little water underneath the paper to release the macaroons more easily.
Making the Chocolate Ganache:
-
Heat the Cream:
In a saucepan, heat the double cream over medium-low heat until it comes to a boil. -
Add the Chocolate:
Remove the saucepan from heat and add the chopped semi-sweet chocolate. Stir in a circular motion with a spatula or wooden spoon from the center of the pan until the cream and chocolate melt together into a smooth emulsion. -
Finish the Ganache:
Add the butter and vanilla extract to the mixture, stirring well to combine. Let the ganache cool at room temperature. Once it reaches room temperature, transfer it to the fridge to firm up until it is thick enough to pipe.
Assembling the Macaroons:
Once both the macaroons and the ganache have cooled, pair up macaroons of similar size. Pipe a small amount of the cooled ganache onto the flat side of one macaron and gently sandwich it with another macaron, pressing down lightly to seal the filling.
Serve the Cardamom Macaroons with a cup of Masala Chai for a delightful tea-time treat or enjoy them as an indulgent snack. These macaroons are sure to impress with their delicate flavor and rich texture, making them an ideal addition to any dessert table or special occasion!
Allergen Information:
This recipe contains nuts (almonds) and egg. It is gluten-free and vegetarian.
Dietary Preferences:
This recipe is suitable for those following a vegetarian diet. However, please note that it may not be appropriate for individuals with nut allergies or those who avoid dairy.
Enjoy these delicious Cardamom Macaroons as a delightful treat that brings together the sweetness of chocolate and the aromatic spice of cardamom in every bite!
