Can we just put cardamom in everything and call it a day? Cool, glad we agree. These french macarons are loaded with the spicy and bright flavor of cardamom in the shells AND a creamy cardamom white chocolate ganache filling.
First things first, if you’re new to making macarons, welcome! Head over to my Basic French Macarons recipe to get the run down on how to make these finicky but oh so rewardingly elegant and delicious cookies. (Tip: Pay particularly close attention to the photos showing the consistency of the meringue and the macaronaged batter!)
This post may contain affiliate links and I may earn a small commission when you click on the links at no additional cost to you.
Since these shells will be filled with ganache, I recommend preparing the cardamom ganache filling a minimum of a few hours before you’d like to fill your shells. The ganache takes a bit to set up, and allowing it to do so at room temperature really provides a silky gorgeous consistency.
This recipe uses the microwave method to make the ganache, which I’ve found to be the most simple and the quickest. Just be sure to microwave in short bursts so you don’t overheat the chocolate!
Tip: Make sure the white chocolate you buy is labeled SPECIFICALLY as “White Chocolate”. If you purchase “white baking chips” or “white chocolate STYLE chips”, it may not have the same percentage of cocoa butter as a true white chocolate which can negatively affect the consistency of your ganache. I usually pick up white chocolate bars at the grocery store such as Ghirardelli or Lindt.
Heat your ganache and heavy cream together until all the chocolate has melted and combined. Stir in vanilla, cardamom, and salt. Pour into a shallow dish and cover with saran wrap allowing it to set for a few hours.
Can we take a minute to appreciate the soft green coloring the cardamom lends the ganache? So silky and delicious!
These shells are flavored with ground cardamom to add even more cozy spice flavor. Whisk it in with your dry ingredients before folding it in with the egg whites!
This dusty sage color was created with The Sugar Art’s new gel line using True Brown and Emerald. The owner’s of The Sugar Art are so incredibly kind and it’s been fun getting to try out their products!
Once piped, you can either do a traditional rest method until the shells are no longer tacky to the touch, OR you can do my go to method lately and give oven drying a try. Check out this post on How to Oven Dry Your Macarons if you’re interested in speeding up the process!
Once shells have cooled and ganache has set, use an 8B piping tip in a piping bag to pipe dollops of filling on to your shells.
Allow macarons to mature in an airtight container in the fridge for 24 hours to develop their ideal scrumptious texture and flavor!
Cardamom in every bite. Enjoy!
Cardamom Macaron Shells
- 130 grams egg whites (Approximately 4 large eggs, use scale to measure)
- 120 grams granulated sugar
- ½ tsp cream of tartar
- 196 grams almond flour
- 196 grams confectioner’s sugar
- 4 tsp ground cardamom
- 1 pinch salt Optional
Cardamom White Chocolate Ganache
- 375 grams white chocolate finely chopped
- 125 grams heavy cream
- 1 pinch salt
- 1 tbsp ground cardamom
- 1 tsp vanilla extract
Cardamom White Chocolate Ganache
- In a medium size microwave safe bowl, stir together the white chocolate, heavy cream, and salt.
- Microwave for 20 seconds, and stir.
- Continue microwaving in 10 second intervals, stirring well each time until smooth.
- Stir in vanilla and cardamom.
- Cover ganache with plastic wrap (directly touching the surface of the ganache) and set aside to cool until set. This can take a few hours, so make the ganache far enough in advance to allow time for it to set.
Cardamom Macaron Shells
- *See notes for Oven Drying Process before beginning. This is what I primarily use currently, but this recipe will detail out a traditional rest method.
- Line 2 upside down baking sheets with a silicone mat (circle template optional but recommended).
- Place a medium sized round piping tip (like a Wilton 2A) in a large piping bag. Twist the bag right behind the tip and add a clip to seal off the opening. Place the bag tip down into either a clean tall cup with the edges folded over the rim to keep the bag open, or clip it into a bag holder.
- Using a kitchen scale, carefully weigh out and sift the confectioner’s sugar and almond flour into a medium mixing bowl. Whisk well to fully blend the two together.
- Place egg whites, granulated sugar, and cream of tartar into a large mixing bowl, and begin beating with a whisk attachment using either a handheld mixer or a stand mixer for 2 minutes on a medium low speed (Kitchen Aid Speed 4).
- Turn up the mixer to a medium speed (Kitchen Aid Speed 6) and beat for an additional 2 minutes.
- Add desired gel food coloring (optional)
- Turn mixer up to medium high speed (Kitchen Aid Speed 8) and beat for 3 more minutes, or until peaks are very stiff and the meringue clumps up in a ball in the center of the whisk. Test stiffness by removing whisk and pointing it upward. (See photos in post) Once the peaks can hold their shape flipped upright, your meringue is ready.
- Pour half of your almond flour/confectioner’s sugar mixture into the bowl with your meringue, and fold 15 times. One fold is scraping all the way around the edge of your batter in your bowl, and then dragging your spatula through the middle. Be sure to scoop around the bottom of the bowl as well so you don’t miss any dry ingredients.
- Pour in the remaining powdered sugar and almond flour, and continue folding (approximately 30 more folds) until dry ingredients are fully incorporated, your batter is no longer super clumpy. Do not overfold. Please note this recipe stays a bit thicker than most, and should not be folded to the traditional figure 8 test consistency. Start checking your batter’s readiness every 5 folds or so at this point by scraping all batter down to the bottom of your bowl, and then wiggling your bowl back and forth several times. If the batter levels out with few peaks and lines remaining, it should be ready. (See photos in post for reference.)
- Pour batter into prepared piping bag, and twist the opening off. Hold your bag at the twist between your thumb and pointer finger. Remove the clip.
- Holding the piping bag straight up and down, apply pressure to begin piping your batter in the center of your circle templates, releasing pressure once you are a few millimeters short of your desired size. After you release pressure, use a small quick circular flick to release your tip from the piped macaron.
- Once you’ve piped a full tray, firmly bang the tray on the counter a few times to pop any air bubbles and smooth out shells. Pop any remaining large bubbles with a toothpick. Repeat with the second tray.
- Begin preheating your oven to 300 degrees, using an oven thermometer ensure accurate temperature readings.
- Set aside shells to dry until they form a skin and are no longer tacky to the touch. Once you can gently run a finger over your shells, they are ready to bake. Use a fan to speed up the process, rotating the tray every few minutes to ensure even drying. This usually takes at least 16-20 minutes for me even with a fan.
- Once shells are dry, and the oven has fully preheated to 295, place one tray in the center of the middle rack of the oven. Bake for 18 minutes.
- Quickly open door to check the shell’s doneness by gently pressing on the side just above the feet to see if it’s firm. If it moves at all, rotate the tray and bake for another 2 minutes.
- Check shells by performing the same test, pressing on the side. If they are still unstable, bake for one more minute, and check again. Repeat until shells are firm and do not budge.
- Allow shells to cool completely, and the carefully remove from silicone mat or parchment paper by gently peeling them off.
- Preheat oven to 275 F
- Prepare and pipe macaron batter.
- Place first tray of macarons directly into the oven, and prop the door open with a wooden spoon.
- Bake for 6-7 minutes with door propped open, or until macarons have begun to form feet.
- Close the oven door. If oven fluctuates up to 300 F on it’s own, don’t manually raise the temp. If oven does not fluctuate high enough, raise the temperature so it reaches 300F.
- Bake for 11-12 additional minutes, and then check to see if macarons are done baking by gently pressing the side of the shell. If it’s firm, it’s done. If it wiggles, rotate the tray and bake for an additional two minutes.
- Check shells for doneness, and if needed bake in 1 minute intervals until shells are finished baking and are no longer wiggly when pressed.