[et_pb_section fb_built=”1″ _builder_version=”4.17.4″ custom_padding=”0px||||false|false” global_colors_info=”{}”][et_pb_row _builder_version=”4.16″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]Cardamom is a perfect addition to these light and sweet macarons. A tart and creamy blood orange curd compliments the cardamom and holding them all together is a decadent chocolate-cream cheese frosting![/et_pb_text][el_masonry_gallery image_ids=”1425,1423,1427″ number_of_columns=”3″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]
I first tasted a similar flavor combination at my all-time favorite (out of this world) chocolatier Missionary Chocolates! They make the absolute best chocolate I have ever tried and their flavors are not only unique, but impeccably done. And if you aren’t in Portland, OR don’t be sad – they ship! They are my go-to for gifting because they are delicious and vegan. Grab a box for yourself or any of your sweeties for Valentine’s Day!
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Cardamom Macarons
Measure
Begin by gathering the almond flour and sugars and egg to weigh the appropriate amounts. Macarons depend on exact measurements so a kitchen scale is best for this recipe. Weight out 100g of each almond flour, confectioner’s sugar, granulated sugar and egg whites.
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Sift
To create a perfect macaron the almond flour and confectioner’s sugar must be well sifted to remove any large pieces. If the mixture isn’t sifted it can cause lumps and air bubbles. Mix the confectioner’s sugar, almond flour, cardamom and a pinch of salt in a large bowl. Now sift this mixture three times, tossing any pieces left behind.[/et_pb_text][el_masonry_gallery image_ids=”1467,1466,1464,1465″ number_of_columns=”2″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]
Swiss Meringue
Macarons gain their light texture from the meringue that is folded in. They can be made with either a French or Swiss Meringue, but the Swiss Meringue will be more stable and a bit easier to work with. It also doesn’t require you to condition the egg whites like many other recipes.
Create a double boiler over medium-low heat with a small pot of water and the bowl from your stand mixer. Add the egg whites and 1/2 of the granulated sugar to the bowl of your stand mixer. Whisk this mixture constantly until the sugar has dissolved and the egg whites become frothy and light, about 3 minutes.[/et_pb_text][el_masonry_gallery image_ids=”1459,1458,1455″ number_of_columns=”3″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]Move the bowl to your stand mixer and mix on medium, adding the remaining granulated sugar slowly. (If you are only dying them one color you can add the gel food color at this point. If you want two colors, wait to mix it in.) Then turn the speed to high and continue to mix until you achieve stiff peaks when you pull up the beater.
Make the Batter
Add the sifted flour and sugar mix to the bowl with the meringue and mix on medium for just a few seconds. The mix will not be uniform.[/et_pb_text][el_masonry_gallery image_ids=”1452,1451,1450″ number_of_columns=”3″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]Remove the bowl from the mixer and continue the next steps by hand. Using a rubber spatula gently fold the flour mix into the meringue, twisting as you do. If you want to dye the batter two colors, divide the mix into two bowls once it reaches a uniform consistency.[/et_pb_text][el_masonry_gallery image_ids=”1449,1448,1447″ number_of_columns=”3″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]Add the desired food color gel to the batter. Now continue to fold the batter until it reaches a lava-like consistency. You will know it has reached the right consistency when you can draw a figure-eight in the batter without it breaking and it dissolves back into the batter within about 15 seconds.[/et_pb_text][el_masonry_gallery image_ids=”1444,1446,1445,1443,1442″ number_of_columns=”3″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]
Pipe the Macarons
Add the batter to a piping bag fitted with a large round tip. Line your baking trays with silicon macaron templates or you can create your own on parchment paper. Pipe the macarons onto the prepared sheets, making sure to tamp down the baking sheets to release any air bubbles in the batter.[/et_pb_text][el_masonry_gallery image_ids=”1441,1440″ number_of_columns=”2″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]
Let Them Dry
Once the macarons are piped it’s important to allow them to air dry for at least 30 minutes. This will help them achieve their shiny top and keep them from falling as they bake. They should be dry to the touch before you bake them. You may need to let them dry longer in humid climates.
Bake + Cool
Meanwhile, preheat your oven to 300 degrees. Once the macarons are dry bake them for 12 – 15 minutes, turning the tray halfway through. Remove from the oven and allow to cool completely. They will be shiny and have developed “feet.”
Blood Orange Curd
It’s currently citrus season as I write this so you will likely be able to find Blood Oranges at your local market, but if not you can certainly substitute regular oranges.
Juice one orange and add the juice to a small saucepan on medium low heat – reduce it down to 1/4 cup. Then create a double boiler with the small sauce pan on top and add 1/3 cup granulated sugar, 1 tbsp. lemon juice, 3 tbsp. blood orange zest, 2 egg yolks and 1/8 tsp. salt. Whisk this constantly until it begins to thicken – it should coat the back of a spoon. The mixture should reach about 170 degrees. Remove from the heat and whisk in the butter. Strain the mixture and allow it to cool. Reserve for filling the macarons.
Chocolate Cream Cheese Frosting
The tangy chocolate cream cheese frosting is literally the icing on these tiny “cakes.” Simply beat 3 tablespoons softened cream cheese and 2 tablespoons softened butter with 1 1/2 cups of confectioner’s sugar, 1/3 cup of cocoa powder and 1 teaspoon of vanilla until smooth. You can add in 1 tablespoon of milk if the frosting is too thick. Reserve for filling the macarons.
Assembling the Cardamom Macarons
Lay out the cooled macarons so half of them are up and half down.
Pipe the chocolate, cream-cheese frosting around the edges of the half that are facing up.[/et_pb_text][el_masonry_gallery image_ids=”1433,1432″ number_of_columns=”2″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]Add a dollop of blood orange curd to the center of each and top with the other half of the macaron.[/et_pb_text][el_masonry_gallery image_ids=”1429,1431,1430″ number_of_columns=”3″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]
What to Pair?
These delicate French treats go great with coffee or tea![/et_pb_text][el_masonry_gallery image_ids=”1426,1425,1424,1428″ number_of_columns=”2″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]
What’s your favorite macaron flavor?
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Cardamom Macarons with Blood Orange Curd
Ingredients
Cardamom Macarons
- 100 grams Almond Flour
- 100 grams Confectioner's Sugar
- 100 grams Granulated Sugar
- 100 grams Egg Whites
- 1/2 teaspoon Ground Cardamom
- 1 pinch Salt
Blood Orange Curd
- 1 large Blood Orange juiced
- 1/3 cup Granulated Sugar
- 2 tablespoons Blood Orange Zest
- 1 tablespoon Lemon Juice
- 1/8 teaspoon Salt
- 2 large Egg Yolks
- 3 tablespoons Butter
Chocolate Cream-Cheese Frosting
- 3 tablespoons Cream Cheese softened
- 2 tablespoons Butter softened
- 1 1/2 cup Confectioner's Sugar
- 1/3 cup Cocoa Powder
- 1 teaspoon Vanilla Extract
- 1 tablespoon Milk as necessary
Instructions
Cardamom Macarons
- Begin by weighing 100 grams of each almond flour, confectioner’s sugar, granulated sugar and egg whites on a kitchen scale.
- Combine almond flour, confectioner’s sugar, cardamom and salt in a large bowl. Sift this mixture 3 times, discarding any large pieces left behind.
- Next, combine egg whites and 1/2 of the granulated sugar in the bowl of your stand mixer. Make a double boiler with the stand mixer and a small pot of boiling water. Whisk this constantly until the sugar dissolves and the mix becomes frothy, 2 – 3 minutes. Fit the bowl onto the mixer and turn on to medium, adding the remaining granulated sugar slowly. (If you are dying them one color, add the gel food coloring now.) Then turn the speed to high and mix until you achieve stiff peaks.
- Add the sifted almond flour mixture to the bowl carefully and mix on low for a few seconds. The mixture will be lumpy and not uniform. Remove from mixer base and fold the batter carefully until you have a uniform mix. (If you are dying the batter two colors – divide into two bowls and add the gel food coloring now.) Continue to fold the batter, twisting in the middle, until it reaches a lava-like consistency. You should be able to draw a figure eight with the batter without it breaking and it will dissolve into the batter within 15 seconds or so.
- Add the batter to a piping bag fitted with a large tip. Pipe out macarons using parchment paper or a silicone template. Tamp the tray down a few times to release any air bubbles and allow to dry for 30 minutes. You should be able to lightly touch the tops of them without sticking.
- Meanwhile, preheat the oven to 300 degrees. Bake macarons for 13 – 15 minutes, turning the tray halfway through. Remove from oven and allow to cool completely.
Blood Orange Curd
- Juice 1 Blood Orange and add the juice to a small saucepan. Reduce the juice over medium-low heat until you have 1/4 cup left. Then make a double boiler with the small saucepan on top. Add granulated sugar, blood orange zest, lemon juice, salt and egg yolks. Stir constantly until the mixture thickens and can coat the back of a spoon. It should reach around 170 degrees. Remove from heat and whisk in butter. Strain and allow to cool.
Chocolate Cream-Cheese Frosting
- Beat cream cheese, butter, confectioner’s sugar, cocoa and vanilla extract until smooth – adding in up to 1 tablespoon of milk if necessary to thin.
Assembling Cardamom Macarons
- Lay out half of the cooled macarons up and half down. Pipe the chocolate cream-cheese frosting around the edges of the face up macarons. Add a dollop of blood orange curd in the middle and top with the other half of the macarons. Enjoy!
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