Cinnamon Cardamom Macarons
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These Cinnamon Cardamom Macarons are filled with American Buttercream. In the grocery store, I saw creamer with cinnamon and cardamom flavor and immediately wanted to make macarons with these holiday spices. If you are looking for a new filling for macarons, then you have to try this one, and you will be surprised by how these macarons taste.
Table of Contents
Why You’ll Love This Recipe
- If you are tired of Gingerbread or Mulled Wine Macarons and want to try something new for the holiday season, then this is a new flavor for you.
- This is a simple American Buttercream filling for macarons. Try also our Brown Butter Buttercream or Smoked Salmon Macarons.
- These Macarons taste delicious. Check also Pistachio or Hazelnut Macarons.
Ingredients
- Flour: Almond flour. Make sure you are using almond flour and not almond meal.
- Sugar: White granulated sugar and powdered sugar.
- Egg: Egg whites at room temperature. I do not “age” egg white.
- Food Coloring: Make sure you are using water-based and not oil-based. I used powdered food coloring from Haute. Full video on how I mixed colors, you can watch on my YouTube Channel.
- Butter: Unsalted butter. You can also use salted butter, if you like.
- Cream: Heavy cream. Can be substituted with milk or half and half.
- Spices: Ground cinnamon and Cardamom. Use your favorite brand.
How to Make Macarons
Start this recipe by baking macaron shells. I used a French Meringue recipe. You can also use Italian Meringue if you like. Macaron shells can be made a few days ahead and stored in an airtight container. When you are ready to assemble macarons, prepare the buttercream and fill the macarons.
Add egg whites to a clean and dry mixing bowl. Add orange and brown food coloring. Whisk on low speed.
Slowly start adding sugar in a few parts.
Set up a timer for 15 minutes and whip meringue.
Add sifted dry ingredients to the French meringue and fold the batter using a spatula.
The batter is ready when it flows fast from the spatula. Be careful, do not overfold! Check the batter every few folds.
Pipe macaron shells on the prepared baking mats. Hold the piping bag straight and apply pressure when you start piping, then stop when you reach the desired size of the macaron shell.
How to Make Cinnamom Cardamom Buttercream
In the mixing bowl of a stand mixer, add butter and mix with the paddle attachment.
Sift powdered sugar, ground cinnamon, and cardamom into the butter and mix again.
Use spatula to clean sides and buttom of the mixing bowl.
Add heavy cream and mix again until all is combined.
Place paired macaron shells on the table or baking pan.
Pipe buttercream on the flat side of the macaron shell and sandwich with another macaron shell. Repeat with the rest of the shells. I used a Wilton 4B piping tip.
Expert Tips
- Please note that this flavor needs to be paired together. Do not skip cinnamon or cardamom.
- Make sure butter is not too soft and not too cold when making buttercream.
- Spices can be added to macaron shells for even more flavor.
Recipe FAQs
This happens if the macaron shells have not had enough time to rest before baking.
There are many reasons for this: the most common are unstable meringue, incorrect folding technique, or wrong oven temperature.
Store filled macarons in an airtight container in the fridge for 2-3 days.
Yes, you can freeze Cinnamon Cardamom Macarons in an airtight container for up to 6 months.
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If you make these Cinnamon Cardamom Macarons, please tag me on social media and make sure to leave a rating below. I would love to see your creations!
Recipe
Cinnamon Cardamom Macarons
Equipment
- 1 stand mixer or electric hand mixer
- 1 digital kitchen scale
- 1 spatula
- 1 Fine mesh sieve
- 2 pastry bag
- 1 pipping tip
Ingredients
French Macarons
- 140 gr almond flour
- 125 gr powdered sugar
- 100 gr egg whites
- 105 gr white granulate sugar
- 1 gr orange food coloring
- 1 gr brown food coloring
Cinnamon Cardamom Buttercream
- 226 g unsalted butter
- 250 g powdered sugar
- 1 g ground cinnamon
- 1 g ground cardamom
- 10 g heavy cream
Instructions
How to Make French Macarons
- Line two baking sheet pans with a baking mat.
- Add egg whites to a clean and dry mixing bowl. Add orange and brown food coloring. Whisk on low speed.Â
- Start adding sugar in a few parts.
- After that, change the speed in the mixer to medium and set up the timer for 15 minutes.Â
- Meanwhile, in the other mixing bowl, sift together almond flour and powdered sugar.
- When you have 10 minutes left on the timer, change the speed in the mixer to medium-high and continue whipping.Â
- Add sifted dry ingredients to the French meringue and fold the batter using a spatula. Do not overfold! Check the batter every 5 folds. The batter is ready when it flows fast from the spatula.Â
- Transfer the batter to the piping bag with a piping tip.Â
- Pipe macaron shells on the prepared baking mats. Hold the piping bag straight and apply pressure when you start piping, then stop when you reach the desired size of the macaron shell.Â
- Lightly tap the baking tray to remove air bubbles. Use a toothpick or a baking needle to remove the bubbles from the piped macaron shells.Â
- Let macaron shells rest (dry) on the countertop for about 15 minutes.Â
- Meanwhile, preheat the oven to 300°F (150°C).
- Bake macaron shells in a preheated oven for 14-16 minutes. Baking time and temperature may be different, depending on your oven.Â
- Remove the baking tray from the oven and let the macaron shells cool to room temperature before removing them from the mat.Â
- Pair macaron shells of similar sizes before filling them.
How to Make Cinnamon Cardamom Buttercream
- In the mixing bowl of a stand mixer, add butter and mix with the paddle attachment.
- Sift powdered sugar, ground cinnamon, and cardamom into the butter and mix again.
- Add heavy cream and mix again until all is combined.
- Transfer buttercream into a pastry bag.
How to Assemble Macarons
- Pipe buttercream on the flat side of the macaron shell and sandwich with another macaron shell. Repeat with the rest of the shells.
- Place filled macarons in the airtight container and refrigerate for 12-24 hours. Macarons need to mature before you can enjoy them.