Name: Cardamom Tricolour Macarons recipe by Nisha Thomas at BetterButter
Prep time: 120 min
Total time: 120 min
Yield: 20
Ingredients: Ground almonds- 60 gms; Powdered sugar- 100 gm; Caster sugar- 40 gms; Egg whites- 60 gms; Filling:; Cream cheese- 1/2 cup; Icing sugar- 3 tbsp; Vanilla extract- a generous splash; Cardamom powder- 1/2 to 3/4 tsp (powder the cardamom seeds to make enough)

Ingredients Serving: 20

Ground almonds- 60 gms
Powdered sugar- 100 gm
Caster sugar- 40 gms
Egg whites- 60 gms
Filling:
Cream cheese- 1/2 cup
Icing sugar- 3 tbsp
Vanilla extract- a generous splash
Cardamom powder- 1/2 to 3/4 tsp (powder the cardamom seeds to make enough)

Instructions

Sift the icing sugar and almond meal together once or twice to make sure there are no lumps.
In a free standing mixer with whisk attachment whisk the egg whites till frothy.
Add the caster sugar bit by bit, while continuously beating, till soft peaks form. It should hold its peak shape when you lift the whisk, but shouldn't be too dry and stiff.
Add the almond powder mix into the meringue and fold it all in using a spatula. Mix slowly, fold it in till you get a smooth mix.
Fill the piping bag with batter and pipe small rounds on to the trays. leave around 2 inches gap between the shells.
Gently tap the trays on the kitchen counter to rid of the air bubbles and keep aside to dry. This can range from 15 minutes to about an hour, depending on the humidity of the place. They are ready to bake when a film forms on the shells.
Pre-heat oven to 140C and bake the macarons on the middle rack for 12 to 14 minutes.
Once time is up, take the trays out of the oven and leave aside to cool completely after which you can carefully remove the shells from the paper and store in an air tight container till ready to pipe.
Filling: Whisk the cream cheese and sugar gently using a wire whisk. Make sure it doesnt become too loose.
Fold in the vanilla extract and cardamom and continue mixing till they all come together.
Do a taste test and add more cardamom if required.

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