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Effortless Fig Cardamom Macarons

Featured in: Sweet Treats for Every Occasion

Fig Cardamom Macarons put a new twist on the classic treat with sweet fruit and warm spice. You'll make steady meringue by pouring cooked sugar into whipped egg whites, helping shells stay puffy and even. The shells have cardamom for a bright, citrus kick and the smooth fig jam inside is comfy and rich. When you bite in, expect crisp outsides, chewy insides, and soft, fruity filling. They do take careful timing, but you'll get bakery-level sweets every time.
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By Chloe Chloe
Updated on Wed, 14 May 2025 19:51:10 GMT
A plate of macaroons with a slice of fig on top. Pin it
A plate of macaroons with a slice of fig on top. | cookitdelish.com

Let these lovely Fig Cardamom Macarons wow your taste buds with warm, floral cardamom and the mellow, candied goodness of figs. You’ll get glossy, sturdy shells using the Italian meringue trick, which means you’ll bite through a crisp top and get that perfect soft center. Their dreamy, deep purple color dotted with gold cardamom bits looks gorgeous and tastes even better. They bring a classy vibe to any party, afternoon tea, or whenever you want a show-stopping sweet thing.

I whipped these up the first time for my bestie’s engagement party. We wanted something fancy but different. Everyone was hooked by the hit of cardamom. All evening, guests wanted to know if they'd been flown in from Paris. Even my grandma, who usually skips fancier desserts, asked for them at her big birthday a month later.

Irresistible Ingredients Guide

  • Fine almond flour: For shells that turn out nice and smooth. Sift a few times or pulse in a food processor if it looks chunky.
  • Whole cardamom pods: Grab these instead of the pre-ground jar. Crush just before using for the best aroma and flavor.
  • Fresh, ripe figs: Go for juicy, squishy figs. They’ll give your filling loads of flavor and the right amount of natural thickness.
  • High-quality powdered food color: Gives that bold purple look without messing with your batter texture.

Simple Macaron Method

Baking the Almond Paste:
Mix up your almond flour and powdered sugar together and sift a few times until it’s super smooth. Smash up your cardamom seeds into powder, and stir that right in. Toss in egg whites (room temperature is best), and mix until it sticks together nice and thick.
Making the Italian Meringue:
Heat your syrup to 115°C while you whisk up egg whites until they look foamy. Carefully stream in the hot syrup and whip until you get strong, shiny peaks.
Mixing It All Together (Macaronage):
Pull a third of your whipped meringue into your almond mix first. Then fold the rest in gently little by little, stopping when your batter flows in a thick ribbon and disappears back in after about 8 seconds.
Baking and Putting It All Together:
Pipe your batter in circles on lined trays, then pop them in at 145°C for about 17 minutes. For the filling, puree figs, then cook with sugar and lemon juice until it thickens up. Spread filling on half your shells and gently smoosh another shell on top.
A plate of macaroons with a slice of fig on top. Pin it
A plate of macaroons with a slice of fig on top. | cookitdelish.com

The first time I tried making macarons, all I got were cracked flops with weird hollow insides and no feet. After ruining a bunch of batches and lots of late-night Googling, I learned how much precision matters. Italian meringue changed everything for me. Now, making macarons feels like my favorite soothing routine.

Chic Serving Ideas

Stack the macarons in a ring on a white cake stand. Tuck in some fresh fig slices and sprinkle a few cardamom pods for style. These go perfectly with strong Persian tea. To turn them into a gift, arrange them in sturdy boxes with sections so they don’t get squished. Tie the whole thing up with purple and gold ribbon for extra flair.

Fun Flavor Twists

Mix things up by swapping out the fig filling for honey buttercream for a honey-cardamom mashup. Or drizzle a bit of rose water into the fig filling to give it a floral lift. If you want a chocolate vibe, fold cocoa powder into the shells and fill with rich chocolate ganache.

Smart Storage Steps

Keep filled macarons in the fridge sealed tight, with parchment between the stacks, for up to five days. For longer keeping, freeze empty shells up to a month, then thaw and fill. Always serve them at room temp for the best flavor and texture.

A stack of macaroons with a fig on the bottom. Pin it
A stack of macaroons with a fig on the bottom. | cookitdelish.com

The first time I served these fig and cardamom treats at a family party, my aunt—who lived in Paris—said she hadn’t tasted anything better at her favorite shop over there. That little boost made me keep trying new combos, and now baking macarons is honestly my favorite way to chill out and show off what I can do in the kitchen.

Frequently Asked Questions

→ Why pick the Italian meringue approach for making these macarons?
Pouring cooked sugar syrup into egg whites gives a strong, trustworthy batter. It’s more steady than the French way. Your shells keep their shape and size with nice ruffly edges.
→ Are these Fig Cardamom Macarons good to make ahead?
Totally! They actually taste better if you chill them for a day or two in a sealed tub. You can even pop unfilled shells in the freezer for months.
→ How come you can bake these macarons without waiting for them to dry?
Using the Italian meringue keeps things thick and steady, so there's no need to let them sit. That shaves off some extra time, but you still get pretty shells.
→ What could I use instead of fresh figs if I can’t find them?
Try soaking dried figs till they’re soft, then blitz them into a paste. Or gently simmer fig jam with some lemon juice until it thickens up.
→ Why did my macarons burst open during baking?
That usually means your oven ran a bit hot. Try lowering the temp a tad. Ovens can be weird, so a thermometer can be a real help here.

Effortless Fig Cardamom Macarons

Light Fig Cardamom Macarons have tender spiced shells thanks to Italian meringue and a tangy-sweet homemade fig jam for the filling.

Prep Time
45 Minutes
Cook Time
17 Minutes
Total Time
62 Minutes
By Chloe: Chloe

Category: Desserts

Difficulty: Difficult

Cuisine: French

Yield: 24 Servings (24 macaron sandwiches)

Dietary: Vegetarian, Gluten-Free, Dairy-Free

Ingredients

→ Almond Mixture

01 6.5 oz (185 grams) icing sugar, also known as powdered or confectioners’ sugar
02 6.5 oz (185 grams) finely ground almonds
03 2.2 oz (63 grams) of egg whites
04 1 teaspoon of powdered food dye
05 ½ teaspoon ground cardamom or 4 tablespoons whole cardamom pods

→ Sweet Meringue

06 6.5 oz (185 grams) sugar in granular form
07 3.5 ounces (100 ml) of water
08 2.2 oz (63 grams) egg whites

→ Fig Spread

09 6 ripe figs
10 Juice from half a lemon
11 Two spoons of powdered sugar

Instructions

Step 01

Switch on your oven and bring it to 295°F (145°C). Cover two baking trays with parchment or silicone mats. Weigh out all the ingredients exactly, since accuracy is super important here. If you’re working with whole eggs, crack them open carefully and separate the whites, keeping them pure (no yolk allowed).

Step 02

Use a sieve to filter the powdered sugar and ground almonds into one big container. Mix well until everything resembles very fine dust. If you pick cardamom pods, crush the pod seeds with a pestle and mortar, then sift to remove large bits. Alternatively, measure pre-ground cardamom and add directly. Combine this aromatic spice mix with the almond-and-sugar combo. Sprinkle in the powdered coloring and stir everything thoroughly.

Step 03

Pour sugar and water together into a pot, heating gently while you stir until it melts. When it’s completely dissolved, stop mixing and turn up the heat. Pop a candy thermometer into the pot to check the temperature. As the liquid heats, whip egg whites in a clean bowl until they’re soft and fluffy. When the sugar syrup hits 220°F (105°C), start whisking. Once it climbs close to 240°F (115°C), pour the syrup slowly into the whites, all while beating. Keep whipping until the meringue is shiny, smooth, and slightly warm.

Step 04

Get your almond paste ready by stirring the remaining egg whites into your almond sugar-and-spice mixture until smooth. Then add the shiny meringue in thirds. Start with a solid stirring to loosen things up, then gently fold the second portion in with care. Finish by folding the last bit in slowly. Stop as soon as the batter ribbons off your spatula like slow-flowing lava.

Step 05

Pop your batter into a piping bag with a round nozzle. Hold it straight above your baking tray and squeeze firmly for a couple of seconds before making a tiny circle to let go. Leave small gaps between each blob, about 2cm apart. Bang the tray twice on the counter to get rid of any air. You can skip waiting for these to dry and stick them straight in the oven. Bake for 17 minutes and let them cool completely while still on the tray.

Step 06

Toss the figs into a food processor and run it until they turn into a smooth mush. Add a bit of water if needed. Pass the blend through a sieve to catch the seeds. Stir in the sugar and lemon juice. Warm this mixture on the stovetop over medium heat, constantly stirring, until it thickens like jam. Pop it in the fridge to cool down before using.

Step 07

Find two macaron shells that match in size. Spread or pipe a decent dollop of fig spread on the inside of one shell, then gently press the second shell on top to make a sandwich. Stack them in an airtight box and chill for 24 hours. This rest time lets the textures and flavors blend beautifully, so hang in there before digging in.

Notes

  1. These macarons have a unique fig taste mixed with a kick of cardamom spice.
  2. The process skips the usual resting period, so you can bake the shells right after piping.
  3. Refrigerating them in a sealed container for a full day improves their texture and flavor.

Tools You'll Need

  • Accurate scale for weighing
  • Trays for baking
  • Non-stick silicone sheets or baking paper
  • A blender or food processor
  • Electric mixer (handheld or stand type)
  • Thermometer for sugars
  • Piping bag with a plain round nozzle
  • Sieve for fine-textured results
  • Pestle and mortar (if seeds need smashing)

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has egg in it
  • Includes almond, which is a tree nut

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 135
  • Total Fat: 3 g
  • Total Carbohydrate: 25 g
  • Protein: 2 g