Cardamom Macaroons Recipe
A vegetarian French recipe with confectioners sugar, almond meal (badam powder), egg whites - aged for -3 days at room temperature. Ready in 1h 10m, serves 4.
Curated byLucas Dubois🇫🇷
Instructions
32 steps- 1
To begin making the Cardamom Macaroons recipe, in a food processor, process the almond flour, cardamom powder and icing sugar
confectioners sugar(1 cup)almond meal (badam powder)(3/4 cup)sugar - superfine(1/4 cup)cardamom powder (elaichi)(1/4 teaspoon)food color - few drops of your choice - 2
Sift the mixture in sieve twice discarding any almond lumps that are too big to pass through the sieve
almond meal (badam powder)(3/4 cup) - 3
Whisk the egg whites in clean dry bowl (no trace of water please) till soft peaks are formed
egg whites - aged for -3 days at room temperature(2) - 4
Add the caster sugar, and beat on a low speed
confectioners sugar(1 cup)sugar - superfine(1/4 cup) - 5
Once combined increase the speed to high and whisk till glossy and stiff peaks are formed (For me, it took 5 minutes on stand mixer on a high speed)
- 6
Add the food colour and beat for 25-30 seconds
food color - few drops of your choice - 7
Please make sure not to over beat the egg whites
egg whites - aged for -3 days at room temperature(2) - 8
Sift the flour mixture over the whites and fold gently using a flexible spatula
egg whites - aged for -3 days at room temperature(2) - 9
You need a smooth and shinny mix
- 10
Do not make the batter too runny or the macaroons won’t rise as they should
- 11
When you lift the batter up and let it drop down, it should slowly disappear into itself without leaving a peak
- 12
Transfer the batter to a pastry bag fitted with a 1/2-inch plain round tip
- 13
On a parchment-lined baking sheet or Macaron mat and pipe the 3/4 inch rounds leaving 1-2 inch gap between each piping
- 14
Drag the pastry tip to the side of rounds rather than forming peaks
- 15
Tap bottom of each sheet on work surface to release trapped air
- 16
Allow the piped macarons to stand on a room temperature for 30-45 minutes
egg whites - aged for -3 days at room temperature(2)butter (unsalted) - at room temperature(1 tablespoon) - 17
The stand time varies with temperature at different places
egg whites - aged for -3 days at room temperature(2)butter (unsalted) - at room temperature(1 tablespoon) - 18
What you need is the piped macarons to form a very thin, smooth crust, when you tap it lightly with your finger, the batter will not stick to your finger
food color - few drops of your choice - 19
Pre-heat the oven to 375 F
- 20
Reduce oven temperature to 325 degrees
egg whites - aged for -3 days at room temperature(2)butter (unsalted) - at room temperature(1 tablespoon) - 21
Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10 minutes
- 22
After each batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degrees
egg whites - aged for -3 days at room temperature(2)butter (unsalted) - at room temperature(1 tablespoon) - 23
Let macarons cool on sheets for 2 to 3 minutes, and then transfer to a wire rack
- 24
If macarons stick, spray water underneath parchment on hot sheet
- 25
The steam will help release macarons
- 26
When fully cooled, Sandwich 2 same size macarons with the filling of your choice
food color - few drops of your choice - 27
The next step is to make the chocolate ganache
chocolate bar - semi sweet(70 grams) - 28
Heat cream in saucepan over medium-low heat until it comes to a boil
tablespoons double cream(5) - 29
Turn off the heat and add the chocolate and use a spatula or wooden spoon stir in a circular motion from the centre of the bowl until the chocolate and cream comes together into a smooth emulsion
chocolate bar - semi sweet(70 grams)tablespoons double cream(5) - 30
Add the butter and essence and stir will
butter (unsalted) - at room temperature(1 tablespoon) - 31
Let it cool at room temperature and the in fridge until firm enough to pipe
egg whites - aged for -3 days at room temperature(2)butter (unsalted) - at room temperature(1 tablespoon) - 32
Serve Cardamom Macaroons along with hot Masala Chai as a tea time snack
cardamom powder (elaichi)(1/4 teaspoon)
Rate this recipe
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Cardamom Macaroons Recipe
A vegetarian French recipe with confectioners sugar, almond meal (badam powder), egg whites - aged for -3 days at room temperature. Ready in 1h 10m, serves 4.
Curated byLucas Dubois🇫🇷
Estimated Nutrition Highlights
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Directions
32 steps- 1
To begin making the Cardamom Macaroons recipe, in a food processor, process the almond flour, cardamom powder and icing sugar
confectioners sugar(1 cup)almond meal (badam powder)(3/4 cup)sugar - superfine(1/4 cup)cardamom powder (elaichi)(1/4 teaspoon)food color - few drops of your choice - 2
Sift the mixture in sieve twice discarding any almond lumps that are too big to pass through the sieve
almond meal (badam powder)(3/4 cup) - 3
Whisk the egg whites in clean dry bowl (no trace of water please) till soft peaks are formed
egg whites - aged for -3 days at room temperature(2) - 4
Add the caster sugar, and beat on a low speed
confectioners sugar(1 cup)sugar - superfine(1/4 cup) - 5
Once combined increase the speed to high and whisk till glossy and stiff peaks are formed (For me, it took 5 minutes on stand mixer on a high speed)
- 6
Add the food colour and beat for 25-30 seconds
food color - few drops of your choice - 7
Please make sure not to over beat the egg whites
egg whites - aged for -3 days at room temperature(2) - 8
Sift the flour mixture over the whites and fold gently using a flexible spatula
egg whites - aged for -3 days at room temperature(2) - 9
You need a smooth and shinny mix
- 10
Do not make the batter too runny or the macaroons won’t rise as they should
- 11
When you lift the batter up and let it drop down, it should slowly disappear into itself without leaving a peak
- 12
Transfer the batter to a pastry bag fitted with a 1/2-inch plain round tip
- 13
On a parchment-lined baking sheet or Macaron mat and pipe the 3/4 inch rounds leaving 1-2 inch gap between each piping
- 14
Drag the pastry tip to the side of rounds rather than forming peaks
- 15
Tap bottom of each sheet on work surface to release trapped air
- 16
Allow the piped macarons to stand on a room temperature for 30-45 minutes
egg whites - aged for -3 days at room temperature(2)butter (unsalted) - at room temperature(1 tablespoon) - 17
The stand time varies with temperature at different places
egg whites - aged for -3 days at room temperature(2)butter (unsalted) - at room temperature(1 tablespoon) - 18
What you need is the piped macarons to form a very thin, smooth crust, when you tap it lightly with your finger, the batter will not stick to your finger
food color - few drops of your choice - 19
Pre-heat the oven to 375 F
- 20
Reduce oven temperature to 325 degrees
egg whites - aged for -3 days at room temperature(2)butter (unsalted) - at room temperature(1 tablespoon) - 21
Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10 minutes
- 22
After each batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degrees
egg whites - aged for -3 days at room temperature(2)butter (unsalted) - at room temperature(1 tablespoon) - 23
Let macarons cool on sheets for 2 to 3 minutes, and then transfer to a wire rack
- 24
If macarons stick, spray water underneath parchment on hot sheet
- 25
The steam will help release macarons
- 26
When fully cooled, Sandwich 2 same size macarons with the filling of your choice
food color - few drops of your choice - 27
The next step is to make the chocolate ganache
chocolate bar - semi sweet(70 grams) - 28
Heat cream in saucepan over medium-low heat until it comes to a boil
tablespoons double cream(5) - 29
Turn off the heat and add the chocolate and use a spatula or wooden spoon stir in a circular motion from the centre of the bowl until the chocolate and cream comes together into a smooth emulsion
chocolate bar - semi sweet(70 grams)tablespoons double cream(5) - 30
Add the butter and essence and stir will
butter (unsalted) - at room temperature(1 tablespoon) - 31
Let it cool at room temperature and the in fridge until firm enough to pipe
egg whites - aged for -3 days at room temperature(2)butter (unsalted) - at room temperature(1 tablespoon) - 32
Serve Cardamom Macaroons along with hot Masala Chai as a tea time snack
cardamom powder (elaichi)(1/4 teaspoon)
Rate this recipe
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