Cardamom Macarons Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">100g almond flour, finely ground</li><li class="ingredients-single-item">100g powdered sugar</li><li class="ingredients-single-item">2g ground cardamom (about 1 teaspoon)</li><li class="ingredients-single-item">75g egg whites (from approximately 2 large eggs), at room temperature</li><li class="ingredients-single-item">75g granulated sugar</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">1-2 drops green food coloring (optional)</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">100g white chocolate, chopped</li><li class="ingredients-single-item">50ml heavy cream</li><li class="ingredients-single-item">1g ground cardamom (about ½ teaspoon)</li><li class="ingredients-single-item">15g unsalted butter, room temperature</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with whisk attachment</li><li class="equipment-single-item">Fine mesh sieve</li><li class="equipment-single-item">Piping bag with ½ cm (¼-inch) round tip</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Silicone baking mats or parchment paper</li><li class="equipment-single-item">Digital kitchen scale</li><li class="equipment-single-item">Digital thermometer (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by aging your egg whites - separate them from the yolks 24 hours before baking and leave covered at room temperature. This reduces moisture and helps achieve better meringue structure. Before starting, ensure all your equipment is completely clean and free from any grease, as this can prevent proper meringue formation.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Prepare your baking sheets by lining them with silicone mats or parchment paper. If using parchment, draw 3.5cm circles as guides for piping, spacing them about 2.5cm apart. Flip the paper over so the ink/pencil doesn't touch the macarons.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Sift together the almond flour, powdered sugar, and ground cardamom through a fine-mesh sieve into a large bowl. Discard any large pieces that won't pass through. This step is crucial for smooth shells – double sifting is even better if you have time.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In the bowl of your stand mixer fitted with the whisk attachment, combine room temperature egg whites and salt. Beat on medium speed until foamy, then gradually add the granulated sugar while continuing to beat. Increase to medium-high speed and whip until stiff, glossy peaks form – the meringue should stick firmly in the whisk but maintain a slightly curved peak when the whisk is lifted. If using food coloring, add it during the final 30 seconds of mixing for a subtle green tint.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add one-third of the dry ingredients to the meringue and fold gently using a silicone spatula. Once incorporated, add the remaining dry mixture and continue folding. The technique is critical: scrape around the bowl's edges, then drag through the middle, turning the bowl slightly with each fold. This process (called macaronage) deflates the meringue slightly but maintains enough air for proper rise.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>The batter is ready when it flows like lava – when lifted with a spatula, it should fall in a continuous ribbon and reabsorb into the remaining batter within about 20 seconds. To test, the batter should slowly flatten when dropped on itself without maintaining a pointy peak. If too stiff, fold a few more times; if too runny, unfortunately, it's been over-mixed.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Transfer the batter to a piping bag fitted with a round tip. Hold the bag perpendicular to the baking sheet and pipe 3.5cm rounds onto your prepared sheets. Once piped, firmly tap the baking sheets against your counter 3-4 times to release air bubbles. Let the piped macarons rest at room temperature until they form a dry skin – when touched gently, your finger should not stick to the surface. This typically takes 30-45 minutes depending on humidity.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Preheat your oven to 150°C (300°F) with a rack in the middle position. Bake one sheet at a time for 15-18 minutes. The macarons are done when they form "feet" (the ruffled edge at the bottom) and can be gently lifted from the mat without sticking. If they stick, bake for 1-2 more minutes. Cool completely on the baking sheet before removing.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the shells cool, prepare the white chocolate cardamom ganache. Place chopped white chocolate in a heat-resistant bowl. Heat the heavy cream just until it starts to simmer (do not boil), then remove from heat and stir in the ground cardamom. Pour the hot cream over the white chocolate and let sit for 1 minute, then stir gently until completely smooth. Add the room temperature butter and stir until incorporated. The butter enriches the ganache and prevents it from becoming too firm when chilled. Allow ganache to cool and thicken at room temperature, or accelerate by refrigerating for 15-20 minutes, stirring occasionally.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Once shells are completely cool and ganache has thickened to a pipeable consistency (similar to frosting), transfer the ganache to a piping bag. Pair macaron shells of similar size, pipe a generous dollop of ganache onto the flat side of one shell, and gently sandwich with its matching partner. Apply just enough pressure to spread the filling to the edges without squeezing it out.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>For the best flavor development, place the filled macarons in an airtight container and refrigerate for 24 hours before serving – this "maturation" process allows the flavors to meld and the shells to soften slightly from the filling's moisture. Bring to room temperature for 30 minutes before serving to fully appreciate the texture and flavor.</li></ol>