Cinnamon Cardamom Macarons
These Cinnamon Cardamom Macarons are filled with American Buttercream. If you are looking for a new filling for macarons, then you have to try this one.
Servings: 30 macarons
Calories: 113kcal
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.
- 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.
- 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.
- 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.
- Transfer the batter to the piping bag with a piping tip.
- 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.
- 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.
- Let macaron shells rest (dry) on the countertop for about 15 minutes.
- 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.
- Remove the baking tray from the oven and let the macaron shells cool to room temperature before removing them from the mat.
- 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.
Notes
Measure all ingredients correctly using a digital kitchen scale.
Prepare all tools and ingredients before making this recipe.
Nutrition
Serving: 1macaron | Calories: 113kcal | Carbohydrates: 17g | Protein: 1g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 7mg | Potassium: 8mg | Fiber: 1g | Sugar: 8g | Vitamin A: 193IU | Vitamin C: 0.01mg | Calcium: 13mg | Iron: 0.2mg
