Macarons with cardamom

Macarons are a classic French dessert and this flavor is simply delicious! They are so delicate, and there no too much filling, just what’s needed! The taste of cardamom is there in a perfect balance with the white chocolate in a ganache! It’s really good, and after all, it’s not very difficult to make macarons, you just need to know how to handle a piping bag and follow up instructions :-) And that’s all! Give it a try and you will not regret it :-)

In two words:

“It’s in vain that even armed with a sword, we are looking to cut water”

To Start...

difficulty a bit of technique is required
preparation5’ (for the ganache) + 1h (resting time to give to the cream the cardamom perfume) + 2h (for the ganache in the refrigerator) + 15’ (for the biscuits)
cooking - 12’
serves - 10  

Ingredients

for the ganache

  • 75ml of heavy cream
  • 50gr of white chocolate
  • 9 cardamom pods

for the biscuits

  • 80gr of almond powder
  • 80gr of confectioner’s sugar
  • 20ml d’eau (4 x 1 càc)
  • 80gr of caster sugar
  • 2 x 30gr of egg whites at room temperature (1 or 2 medium size eggs)

Steps

for the ganache

  • Slice very finely the chocolate
  • Add the chocolate into a cylindrical recipient that could accept a stick blender
  • Smash the cardamom pods with a knife
  • Heat-up the cream along with the pods and their grains (if any)
  • When it starts to boil, remove from heat
  • Pour the cream into a glass and let it infuse for 1h with any cover on top
  • Heat-up the cream again
  • Pour the cream on top of the chocolate via a sieve to remove the cardamom pods and seeds
  • Let it rest for 1’ or 2’
  • Mix with the stick blender
  • Let it cool
  • Cover on top and place the recipient into the refrigerator for 2h at least; you should have a solide ganache at the end

for the biscuits

  • Preheat the oven at 140°C
  • Separate in two bowls the 2 x 30gr of egg whites (30gr for each bowl)
  • In a bowl of an electric chopper, add:
    • the almond powder
    • the confectioner’s sugar
  • Mix the two powders together
  • Place them in a rather big bowl
  • In another rather big bowl, pour the first 30gr of egg whites with a little bit of salt
  • Dans une petite casserole, mettez :
    • the caster sugar
    • the water
  • Heat-up the mix of sugar and water at medium heat
  • Stir constantly with a spatula; a syrup is going to form
  • When the temperature arrives at 98°C, start beating the egg whites in high speed to form stiff peeks
  • Remove the syrup from heat with it reaches 118°C
  • Start pouring the hot syrup into the egg whites in a way that it touches the wall of the bowl
  • Continue to beat, and you will see quite quickly that the Italian meringue is going to form and it will shine
  • Continuez à battre jusqu’à refroidissement ; il faut que ça soit froid sur votre doigt
  • In the bowl where you put the powders, add the other 30gr of whites
  • Stir with a wooden spoon or a rigid spatula
  • Slowly but not much, a paste is going to form that will be rather dense
  • Take a little bit of the Italian meringue and add it into the paste
  • Stir with the rigid spatula to help the paste loosen up
  • Continue to add the meringue little-by-little, and stirring after each addition
  • You need to do circular movements, and including the paste that sticks to walls of the bowl
  • At the end, you will have a homogenous batter that is semi-liquid
  • Add the batter into a piping bag with a pastry tip of 10mm of Ø
  • Use a little bit of the batter to stick the edges of the parchment paper onto the tray going into the oven
  • Form small disks of batter in equal sizes and shapes as possible
  • Tap the tray onto the counter to smooth the top of the biscuits
  • Bake for 12’, and at 6’ return the tray into the oven
  • Let the macarons cool completely

Putting everything together

  • Form pairs of biscuits with similar size and shape
  • Place the ganache into a piping bag with a pastry tip of 8mm of Ø (*) (*)
  • Press and stick some of the ganache at the bottom side of a biscuit, take the other biscuit and stick it to the other side as to form a sandwich
  • Taste them asap, or place them into the refrigerator for 3 days max
  • It’s really good!
  • Enjoy!

Inspiration

The recipe of the French blogger and TV person Mercotte as found on her site; for the illustrated technique I consulted the French book Felder Christophe, Macaron ! Christophe Felder vous dit tout, Editions de a Martinière, Paris, 2015 ; but I also used the techniques I had the opportunity to see while taking a course at the Escoffier School at the Ritz. 

(*) as there is not much of ganache, you will probably need to scrape down the ganache with the back of a knife or a specific spatula in order to get it closer to the pastry tip!

o-o C'est si bon ! o-o

Print Friendly, PDF & Email

Leave a comment

Your email address will not be published. Required fields are marked *