Vanilla Cardamom Macaroons With Cherry Mascarpone Cream
Ingredients
7.0 oz (200 g) confectioner’s/powdered sugar4 oz (115 g) ground blanched almonds3 large egg whites (about 3.8 – 4 oz/ 110 – 112 g) *1 oz (30 g) white granulated sugar¼ tsp ground cardamomThe seeds scraped from one vanilla bean (or ¼ tsp powdered vanilla)Cherry-flavored pink sugar crystals (or any pink sugar decoration)
Method
* It is recommended to age your egg whites by placing them in a very clean lidded jar or covered bowl and leaving them out at room temperature for 24 hours before making the macarons. Make sure the egg whites are pure and without any yolk at all. The bowl and beaters should be very clean and grease free. I find that a plastic mixing bowl gives the best results.Prepare 2 large baking sheets. On 2 large pieces of white paper the size of your baking sheets, trace 1 – inch diameter circles (I used the wide end of my pastry tip) evenly spaced, leaving about ¾ - 1 inch between each circle. This will be your template to help you pipe even circles of batter onto the parchment paper. You will be able to reuse these endlessly. Place one paper on each baking sheet then cover with parchment paper. Set aside. Prepare a pastry bag with a plain tip.Sift the powdered sugar and the ground almonds together into a large mixing bowl. Add the cardamom and vanilla seeds and stir with a whisk or fork until blended. Set aside.In a standing mixer or with a hand mixer, whip the egg whites for 30 seconds on low speed then increase speed to high and whip until the whites are foamy. Gradually add the granulated sugar as you continue to whip the whites until you obtain a glossy meringue and all of the sugar has been beaten in. The meringue will be very stiff (turn the bowl upside down over your head and they shouldn’t move) and be dense like marshmallow.Gently but firmly fold the whipped whites into the powdered sugar/ground almonds, using a silicon spatula or the equivalent, turning the bowl as you lift and fold, making sure you fold in all the dry ingredients completely. When the batter is ready to pipe, it should flow from the spatula like lava or a thick ribbon. To test to see if you have folded it enough, drop a small amount onto a clean plate and jiggle it slightly. The top should flatten, not remain in a point. If it doesn’t flatten, give the batter a few more folds and test again. You can also fold the powdered mixture into the meringue if it is easier for you.Fill your pastry bag with the batter. Pipe circles onto the parchment paper, using the traced circles on the template sheets to guide you, holding your pastry bag above each circle and piping into the center. DO NOT FORGET TO CAREFULLY REMOVE THE WHITE PAPER TEMPLATE FROM UNDERNEATH THE PARCHMENT PAPER. YOU DO NOT WANT THIS TEMPLATE TO GO IN THE OVEN!Sprinkle the pink sugar crystals on some of the shells (which will be top shells of the macaron “sandwich”). Lift up the baking tray and rap sharply once of twice on the bottom of the tray to break any air bubbles in the shells.Preheat your oven to 280°F (140°C).Allow the macarons to sit out for one hour. The top of each shell should form a “skin” (it will feel like it hardened a bit when gently touched and not stick to your skin). Bake the shells for 15 – 25 minutes, depending on their size (when I touched macs that were not quite done, the top jiggled a bit as if there was still a bit of liquid batter between the top and the “feet” so I let it continue to bake another minute or two.) Turn the trays back to front a little more than halfway through the baking. To know if the macarons are done, simply and very carefully (so as not to burn yourself) pull the baking tray out of the oven a lift a corner of the parchment paper and pull the parchment gently, slowly away from the shell (do not lift the shell up as the smooth domed part may very well pull off of the feet, leaving the bottom half of the shell stuck to the paper). If it pulls of easily and the bottom of the shell is smooth, then the shells are done!Remove the tray from the oven and immediately slide the parchment paper with the shells off of the hot baking sheet and onto a surface, table or countertop. Allow to cool completely before sliding the shells very gently off of the parchment by slipping a metal cake spatula under the shell as you lift it up or by peeling the parchment paper from the back of the shells. Be careful or the center of the shell risks sticking to the parchment.When the macaron shells are cool, pair the shells up evenly, each with a partner. Pipe a dollop, about a teaspoon, of either the mascarpone cream or your favorite ganache filling onto half of the shells, the bottom shell in each pair. Carefully sandwich the shells together.If filled with chocolate ganache, the macarons are best tucked into a metal tin and left overnight. If filled with mascarpone cream, enjoy them the same day or the shells will soften.
Cherry Mascarpone 
For each 1/2 cup (250 g) mascarpone cream, whip with about 2 or 3 tablespoons heavy cream to loosen until very smooth, fluffy and creamy. Beat or stir in your favorite jelly or jam, I prefer cherry, until as sweet, fruity and pink (or other color) as desired.

Vanilla Cardamom Macaroons With Cherry Mascarpone Cream

Ingredients

7.0 oz (200 g) confectioner’s/powdered sugar
4 oz (115 g) ground blanched almonds
3 large egg whites (about 3.8 – 4 oz/ 110 – 112 g) *
1 oz (30 g) white granulated sugar
¼ tsp ground cardamom
The seeds scraped from one vanilla bean (or ¼ tsp powdered vanilla)
Cherry-flavored pink sugar crystals (or any pink sugar decoration)

Method

* It is recommended to age your egg whites by placing them in a very clean lidded jar or covered bowl and leaving them out at room temperature for 24 hours before making the macarons. Make sure the egg whites are pure and without any yolk at all. The bowl and beaters should be very clean and grease free. I find that a plastic mixing bowl gives the best results.

Prepare 2 large baking sheets. On 2 large pieces of white paper the size of your baking sheets, trace 1 – inch diameter circles (I used the wide end of my pastry tip) evenly spaced, leaving about ¾ - 1 inch between each circle. This will be your template to help you pipe even circles of batter onto the parchment paper. You will be able to reuse these endlessly. Place one paper on each baking sheet then cover with parchment paper. Set aside. Prepare a pastry bag with a plain tip.

Sift the powdered sugar and the ground almonds together into a large mixing bowl. Add the cardamom and vanilla seeds and stir with a whisk or fork until blended. Set aside.

In a standing mixer or with a hand mixer, whip the egg whites for 30 seconds on low speed then increase speed to high and whip until the whites are foamy. Gradually add the granulated sugar as you continue to whip the whites until you obtain a glossy meringue and all of the sugar has been beaten in. The meringue will be very stiff (turn the bowl upside down over your head and they shouldn’t move) and be dense like marshmallow.

Gently but firmly fold the whipped whites into the powdered sugar/ground almonds, using a silicon spatula or the equivalent, turning the bowl as you lift and fold, making sure you fold in all the dry ingredients completely. When the batter is ready to pipe, it should flow from the spatula like lava or a thick ribbon. To test to see if you have folded it enough, drop a small amount onto a clean plate and jiggle it slightly. The top should flatten, not remain in a point. If it doesn’t flatten, give the batter a few more folds and test again. You can also fold the powdered mixture into the meringue if it is easier for you.

Fill your pastry bag with the batter. Pipe circles onto the parchment paper, using the traced circles on the template sheets to guide you, holding your pastry bag above each circle and piping into the center. DO NOT FORGET TO CAREFULLY REMOVE THE WHITE PAPER TEMPLATE FROM UNDERNEATH THE PARCHMENT PAPER. YOU DO NOT WANT THIS TEMPLATE TO GO IN THE OVEN!

Sprinkle the pink sugar crystals on some of the shells (which will be top shells of the macaron “sandwich”). Lift up the baking tray and rap sharply once of twice on the bottom of the tray to break any air bubbles in the shells.

Preheat your oven to 280°F (140°C).

Allow the macarons to sit out for one hour. The top of each shell should form a “skin” (it will feel like it hardened a bit when gently touched and not stick to your skin). Bake the shells for 15 – 25 minutes, depending on their size (when I touched macs that were not quite done, the top jiggled a bit as if there was still a bit of liquid batter between the top and the “feet” so I let it continue to bake another minute or two.) Turn the trays back to front a little more than halfway through the baking. To know if the macarons are done, simply and very carefully (so as not to burn yourself) pull the baking tray out of the oven a lift a corner of the parchment paper and pull the parchment gently, slowly away from the shell (do not lift the shell up as the smooth domed part may very well pull off of the feet, leaving the bottom half of the shell stuck to the paper). If it pulls of easily and the bottom of the shell is smooth, then the shells are done!

Remove the tray from the oven and immediately slide the parchment paper with the shells off of the hot baking sheet and onto a surface, table or countertop. Allow to cool completely before sliding the shells very gently off of the parchment by slipping a metal cake spatula under the shell as you lift it up or by peeling the parchment paper from the back of the shells. Be careful or the center of the shell risks sticking to the parchment.

When the macaron shells are cool, pair the shells up evenly, each with a partner. Pipe a dollop, about a teaspoon, of either the mascarpone cream or your favorite ganache filling onto half of the shells, the bottom shell in each pair. Carefully sandwich the shells together.

If filled with chocolate ganache, the macarons are best tucked into a metal tin and left overnight. If filled with mascarpone cream, enjoy them the same day or the shells will soften.

Cherry Mascarpone

For each 1/2 cup (250 g) mascarpone cream, whip with about 2 or 3 tablespoons heavy cream to loosen until very smooth, fluffy and creamy. Beat or stir in your favorite jelly or jam, I prefer cherry, until as sweet, fruity and pink (or other color) as desired.

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