Fig Cardamom Macarons (Print Version)

# Ingredients:

→ Almond Paste

01 - 185 grams (6.5 oz) powdered sugar (icing sugar or confectioners sugar)
02 - 185 grams (6.5 oz) ground almonds
03 - 63 grams (2.2 oz) egg whites
04 - 4 tablespoons cardamom pods or ½ teaspoon ground cardamom
05 - 1 teaspoon powdered food coloring

→ Italian Meringue

06 - 185 grams (6.5 oz) granulated sugar
07 - 100 ml (3.5 floz) water
08 - 63 grams (2.2 oz) egg whites

→ Fig Puree Filling

09 - 6 fresh figs
10 - 2 tablespoons powdered sugar
11 - Juice of ½ lemon

# Instructions:

01 - Begin by preheating your oven to 145°C (295°F). Line two baking sheets with parchment paper or silicone mats. Prepare all your ingredients by weighing them accurately - precision is key for successful macarons! If using whole eggs, separate the whites from the yolks, ensuring no yolk contaminates the whites.
02 - Sift the ground almonds and powdered sugar together into a large bowl, then blend them thoroughly until they reach a very fine, powder-like consistency. For the cardamom, either split open the pods and grind the seeds in a mortar and pestle before passing through a fine sieve, or simply measure out ground cardamom. Mix this fragrant spice into your almond-sugar mixture, then incorporate the powdered food coloring until evenly distributed.
03 - In a small saucepan, combine the water and granulated sugar. Warm gently, stirring until the sugar completely dissolves. Once dissolved, increase the heat and stop stirring. Place a sugar thermometer in the mixture to monitor the temperature. When the temperature reaches 105°C (220°F), begin whisking the egg whites in a separate, clean bowl until they form soft peaks. As soon as the sugar syrup reaches 115°C (240°F), pour it in a thin stream into the egg whites while continuing to whisk. Keep whisking until the meringue becomes glossy, opaque, and the bowl feels warm but not hot to the touch.
04 - First, create the almond paste by mixing the remaining egg whites into the almond, sugar, and cardamom mixture until fully incorporated. Now for the crucial macaronage step: Add one-third of the Italian meringue to the almond paste and mix firmly with a metal or wooden spoon to loosen the mixture. Gently fold in the second third using a softer spatula. Finally, add the last third with even greater care, folding just until the batter flows like lava when lifted - this is the perfect consistency!
05 - Transfer the macaron batter to a piping bag fitted with a round tip. Hold the bag perpendicular to the baking sheet, with the tip just a few millimeters above the surface. Squeeze without lifting for 2-3 seconds, then stop pressure and make a small circular motion to release. Continue piping, leaving 2cm between each macaron. Once the tray is filled, firmly tap it twice on your work surface to remove air bubbles. Unlike traditional macaron recipes, these don't need to rest - bake immediately for 17 minutes, then allow to cool completely on the tray.
06 - While the macarons cool, make your fig puree by blending the figs in a food processor until smooth, adding a tiny splash of water if needed. Push this puree through a fine-mesh sieve to remove the seeds, then stir in the lemon juice and powdered sugar. Transfer to a small saucepan and cook over medium heat, stirring frequently, until it thickens to a jam-like consistency. Refrigerate until cool and slightly set.
07 - Once everything has cooled, pair up macaron shells of similar size. Pipe or spread a generous circle of the fig puree onto the flat side of one shell, then gently press another shell on top to create a sandwich. For the best flavor and texture, refrigerate the filled macarons in an airtight container for 24 hours before serving - this allows the shells to soften slightly and the flavors to meld beautifully.

# Notes:

01 - These cardamom-scented macarons with fig filling offer a sophisticated flavor profile that balances sweet, spicy, and fruity notes.
02 - Unlike traditional macarons, this is a no-rest recipe, meaning you can bake them immediately after piping.
03 - For the best texture and flavor, allow the filled macarons to mature in the refrigerator for 24 hours before serving.

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