Effortless Fig Cardamom Macarons (Print Version)
# 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:
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).
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.
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.
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.
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.
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.
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:
01 -
These macarons have a unique fig taste mixed with a kick of cardamom spice.
02 -
The process skips the usual resting period, so you can bake the shells right after piping.
03 -
Refrigerating them in a sealed container for a full day improves their texture and flavor.