Cardamom Macarons


Autumn has arrived here in Norway, and when the rain pours down it is nice to curl up on the couch under a blanket. Maybe accompanied with a cup of tea and some cardamom macarons? For me, spices are favorites in autumn, but these macarons are fairly mild and with a delicious, rich chocolate taste.


1 batch macarons made from the base recipe
– 75 g (6 table spoons) egg whites
– 100 g (1/2 cup) white sugar
– 100 g (1 cup) almonds
– 100 g (1 cup) powdered sugar
– 1/2 teaspoon cardamom

 Chocolate ganache
– 100 g (1/2 cup) dark chocolate chips
– 1/2 dl (1/4 cup) heavy cream
– 2 tablespoons butter
– 1/2 teaspoon cardamom

Follow the base recipe making the macarons. Add cardamom to the mixture, while beating the egg whites. Bake and cool the macarons.

Combine chocolate and cream in a small pan. Heat the mixture on low heat until the chocolate has melted. Remove the pan from the heat and add butter and cardamom. Mix together and leave to cool.

When the ganache has thickened (after some time in the fridge), you can start sandwich the macarons. Use a teaspoon, a knife or a piping bag, whichever you prefer: turn a macaron upside down, add 1/2-1 teaspoon of chocolate ganache, and press the bottom of another macaron on top of it.

Place the macarons on a serving platter, serve them and enjoy!

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