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

vanilla-&-cardamom-macarons-recipe

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!