Description
This recipe provides an accessible, family-friendly alternative to traditional macarons, using finely ground rice flour to create crisp shells with a chewy interior. It features a warm Cardamom Pear Delight filling, perfect for a gourmet treat on any occasion.
Ingredients
- 100 g aged egg whites (approx. 2–4 large eggs), divided
- 100 g granulated sugar
- 25 g water (1.7 tbsp)
- 100 g finely ground rice flour
- 100 g powdered sugar
- 2 g ground cardamom (0.5 tsp) for shells
- 2 g ground cardamom (0.5 tsp) for ganache
- 1 g ground cardamom (0.25 tsp) for garnish
- Pinch of cream of tartar
- 150 g white chocolate
- 75 g heavy cream (35% fat) (2.6 fl oz)
- 2 g alcohol-free vanilla extract (0.5 tsp)
- 50 g high-quality pear jam (1.8 oz)
Instructions
- Prepare Meringue: Prepare baking sheet with parchment paper or a silicone mat. In a stand mixer, place 50g aged egg whites. In a small saucepan, combine 100g granulated sugar and 25g water. Heat without stirring until syrup reaches 118 degrees C (245 degrees F). Start whisking egg whites when syrup hits 110 degrees C (230 degrees F) until foamy, then add a pinch of cream of tartar. Once syrup reaches 118 degrees C (245 degrees F), slowly pour it into egg whites with mixer on medium-high. Continue whisking on high speed until meringue is very stiff, glossy, and bowl feels cool to the touch.
- Fold Dry Ingredients: Sift 100g finely ground rice flour, 100g powdered sugar, and 2g ground cardamom twice. Add remaining 50g aged egg whites to these dry ingredients and mix until a thick paste forms. Gently fold about one-third of your stiff Italian meringue into this paste to loosen it, then add the rest. Using the macaronage technique, fold until batter flows like molten lava from your spatula, forming a ribbon that disappears back into mixture within 15-20 seconds.
- Pipe and Rest: Transfer batter to a piping bag fitted with a round tip (like a Wilton 1A). Pipe 3.5 cm (1.5-inch) rounds onto your prepared baking sheet, spacing them about 2.5 cm (1 inch) apart. Firmly tap baking sheet several times on counter to release air bubbles, then use a toothpick to pop any remaining visible bubbles. Let piped macarons rest at room temperature for 30-60 minutes, or until a skin forms on the surface and they feel dry to the touch.
- Bake to Perfection: Preheat oven to 150 degrees C (300 degrees F). Bake for 12-15 minutes, rotating tray halfway through, until feet are well-developed and shells are firm to the touch. They should lift easily from the mat once baked. Let macaron shells cool completely on the baking sheet before attempting to remove them.
Notes
To avoid flat macarons, do not over-mix your batter; stop mixing once the ‘molten lava’ consistency is reached. Ensure your meringue is stiff enough, as under-whipped meringue won’t support the macaron structure. If shells stick to the mat, they likely need another minute or two of baking. For best results, use a kitchen scale for precise measurements and pre-measure all ingredients (mise en place) before starting.
- Prep Time: 90 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French (adapted)
Nutrition
- Serving Size: 1 macaron
- Calories: 150 calories
- Sugar: 18 g
- Sodium: 15 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 10 mg