Preparation time
- Total: Approximately 70 minutes
- Preparation: 10 minutes
- Cooking: 60 minutes
Ingredients
- 1 cup Confectioners sugar
- 3/4 cup Almond Meal (Badam Powder)
- 2 Egg whites - aged for 2-3 days at room temperature
- 1/4 cup Sugar - superfine
- 1/4 teaspoon Cardamom Powder (Elaichi)
- Food Color - few drops of your choice
- 70 grams Chocolate Bar - semi sweet
- 5 tablespoons Double Cream
- 1 tablespoon Butter (unsalted) - at room temperature
- 1/4 teaspoon Vanilla Extract
Instructions
- To begin making the Cardamom Macaroons recipe, in a food processor, process the almond flour, cardamom powder and icing sugar
- Sift the mixture in sieve twice discarding any almond lumps that are too big to pass through the sieve
- Whisk the egg whites in clean dry bowl (no trace of water please) till soft peaks are formed
- Add the caster sugar, and beat on a low speed
- 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)
- Add the food colour and beat for 25-30 seconds
- Please make sure not to over beat the egg whites
- Sift the flour mixture over the whites and fold gently using a flexible spatula
- You need a smooth and shinny mix
- Do not make the batter too runny or the macaroons won’t rise as they should
- When you lift the batter up and let it drop down, it should slowly disappear into itself without leaving a peak
- Transfer the batter to a pastry bag fitted with a 1/2-inch plain round tip
- On a parchment-lined baking sheet or Macaron mat and pipe the 3/4 inch rounds leaving 1-2 inch gap between each piping
- Drag the pastry tip to the side of rounds rather than forming peaks
- Tap bottom of each sheet on work surface to release trapped air
- Allow the piped macarons to stand on a room temperature for 30-45 minutes
- The stand time varies with temperature at different places
- 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
- Pre-heat the oven to 375 F
- Reduce oven temperature to 325 degrees
- Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10 minutes
- After each batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degrees
- Let macarons cool on sheets for 2 to 3 minutes, and then transfer to a wire rack
- If macarons stick, spray water underneath parchment on hot sheet
- The steam will help release macarons
- When fully cooled, Sandwich 2 same size macarons with the filling of your choice
- The next step is to make the chocolate ganache
- Heat cream in saucepan over medium-low heat until it comes to a boil
- 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
- Add the butter and essence and stir will
- Let it cool at room temperature and the in fridge until firm enough to pipe
- Serve Cardamom Macaroons along with hot Masala Chai as a tea time snack
Other informations
The table below shows servings values and other necessary informations.
- Servings
- Cuisine
- Course
- Diet
- 4
- French
- Snack
- Vegetarian