Classic french Macarons, filled with a Vanilla and Cardamom buttercream enhanced with our TFS vanilla flavouring
What You’ll Need
For the Macaron Shells:
100g egg whites (about 3 large eggs), aged for 24-48 hours
100g almond flour
100g icing sugar
100g caster sugar
1/4 teaspoon cream of tartar
1/2 teaspoon ground cardamom
TFS Vanilla flavouring drops, to taste (follow package instructions)
For the Filling:
100g unsalted butter, softened
150g icing sugar, sifted
TFS Vanilla flavouring drops, to taste
Optional: Cardamom powder for sprinkling
Instructions:
1. **Prepare Baking Sheets:**
– Line two baking sheets with parchment paper or silicone mats.
2. **Prepare the Macaron Batter:**
– In a large mixing bowl, sift together the almond flour, icing sugar, and ground cardamom. Set aside.
– In another clean mixing bowl, beat the egg whites with an electric mixer until foamy.
– Add cream of tartar and continue beating until soft peaks form.
– Gradually add caster sugar while continuing to beat until stiff peaks form and the mixture becomes glossy.
– Add TFS Vanilla flavouring drops to the meringue mixture and gently fold until fully incorporated.
3. **Macaronage:**
– Carefully fold the almond flour mixture into the meringue in three additions until the batter falls off the spatula in a ribbon-like manner. Be gentle to avoid deflating the meringue.
4. **Pipe Macaron Shells:**
– Transfer the batter into a piping bag fitted with a round tip.
– Pipe small rounds onto the prepared baking sheets, leaving space between each shell.
– Tap the baking sheets gently on the countertop to release any air bubbles.
– Let the piped shells sit at room temperature for about 30-60 minutes until a skin forms on the surface. They should feel dry to the touch.
5. **Preheat and Bake:**
– Preheat the oven to 140°C (fan-assisted) or 160°C (conventional).
– Bake the macarons for 12-15 minutes, rotating the trays halfway through baking.
– Remove from the oven and let the macarons cool completely on the baking sheets before carefully peeling them off.
6. **Prepare the Filling:**
– In a mixing bowl, beat the softened butter until creamy.
– Gradually add the sifted icing sugar and beat until smooth and fluffy.
– Add TFS Vanilla flavouring drops to the filling mixture and adjust to taste.
7. **Assemble the Macarons:**
– Pair up the macaron shells of similar size.
– Pipe or spoon a small amount of the vanilla and cardamom filling onto the flat side of one shell.
– Sandwich together with another shell, pressing gently to spread the filling to the edges.
– Optionally, sprinkle a pinch of cardamom powder on top of the filling before sandwiching.
8. **Storage:**
– Store the assembled macarons in an airtight container in the refrigerator for at least 24 hours before serving to allow the flavors to meld.
– Bring to room temperature before serving for the best texture and flavor.
Enjoy your delightful Vanilla and Cardamom French Macarons with the enhanced flavor of TFS Vanilla drops!
