Cardamom Macaroons Recipe

Step 1: To begin making the Cardamom Macaroons recipe, in a food processor, process the almond flour, cardamom powder and icing sugar

Step 2: Sift the mixture in sieve twice discarding any almond lumps that are too big to pass through the sieve

Step 3: Whisk the egg whites in clean dry bowl (no trace of water please) till soft peaks are formed

Step 4: Add the caster sugar, and beat on a low speed

Step 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)

Step 6: Add the food colour and beat for 25-30 seconds

Step 7: Please make sure not to over beat the egg whites

Step 8: Sift the flour mixture over the whites and fold gently using a flexible spatula

Step 9: You need a smooth and shinny mix

Step 10: Do not make the batter too runny or the macaroons won’t rise as they should

Step 11: When you lift the batter up and let it drop down, it should slowly disappear into itself without leaving a peak

Step 12: Transfer the batter to a pastry bag fitted with a 1/2-inch plain round tip

Step 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

Step 14: Drag the pastry tip to the side of rounds rather than forming peaks

Step 15: Tap bottom of each sheet on work surface to release trapped air

Step 16: Allow the piped macarons to stand on a room temperature for 30-45 minutes

Step 17: The stand time varies with temperature at different places

Step 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

Step 19: Pre-heat the oven to 375 F

Step 20: Reduce oven temperature to 325 degrees

Step 21: Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10 minutes

Step 22: After each batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degrees

Step 23: Let macarons cool on sheets for 2 to 3 minutes, and then transfer to a wire rack

Step 24: If macarons stick, spray water underneath parchment on hot sheet

Step 25: The steam will help release macarons

Step 26: When fully cooled, Sandwich 2 same size macarons with the filling of your choice

Step 27: The next step is to make the chocolate ganache

Step 28: Heat cream in saucepan over medium-low heat until it comes to a boil

Step 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

Step 30: Add the butter and essence and stir will

Step 31: Let it cool at room temperature and the in fridge until firm enough to pipe

Step 32: Serve Cardamom Macaroons along with hot Masala Chai as a tea time snack