#macaroncake

Indulge in the exotic flavors of mango and cardamom with this delightful Mango and Cardamom Macaron Cake. These delicate macarons are filled with a luscious mango cream, creating a perfect fusion of French and Indian flavors.

Ingredients: 200g ground almonds. 200g icing sugar. 4 large egg whites. 100g caster sugar. 1/2 tsp ground cardamom. Yellow food coloring optional. 300ml double cream. 2 ripe mangoes, peeled and diced. 1 tbsp mango puree optional. Icing sugar for dusting.

Instructions: Adjust the oven temperature to 160C 320F and place parchment paper on two baking sheets. Process the icing sugar and ground almonds in a food processor until very fine. Pour the mixture into a large bowl for mixing. Whisk the egg whites in a different bowl until stiff peaks form. Add the caster sugar and ground cardamom gradually while whisking the mixture until it thickens and stays together. If you want a bright mango color, add yellow food coloring. Till completely combined, gently fold the almond and icing sugar mixture into the egg white mixture. Take care not to overmix; a thick, smooth batter is what you want. Spoon the macaron batter into a piping bag that has a circular nozzle attached to it. Leaving space between each, pipe tiny rounds onto the baking sheets that have been prepared. After removing any air bubbles by tapping the baking sheets on the counter, give the macarons 30 minutes to rest so that a skin forms on the surface. Bake for 12 to 15 minutes, or until the macarons are firm to the touch and have risen in the center of the oven. On the baking sheets, let them cool fully. Whip the double cream until soft peaks form in the interim. If using, fold in the diced mango and mango puree. After the macarons cool, place the mango cream mixture between them. After giving the cake a dusting of icing sugar, serve it right away. Have fun!

Prep Time: 45 minutes

Cook Time: 15 minutes

Enjoy the delicate and delectable world of macarons by making this Macaron Cake recipe at home. These delicious French pastries are ideal for any gathering and are sure to wow your loved ones. Try experimenting with flavors and colors to make them truly yours!

Ingredients: 2 cups almond flour. 2 cups powdered sugar. 1 cup granulated sugar. 1/2 cup water. 4 large egg whites. 1/2 tsp cream of tartar. 1/4 tsp salt. 1 tsp vanilla extract. Food coloring optional.

Instructions: Preheat your oven to 300F 150C. Line a baking sheet with parchment paper. In a food processor, combine almond flour and powdered sugar. Pulse until well combined and fine in texture. In a saucepan, combine granulated sugar and water. Heat over medium heat, stirring until the sugar dissolves and the syrup reaches 240F 115C on a candy thermometer. While the syrup is heating, in a separate bowl, beat the egg whites until foamy. Add cream of tartar and salt. Continue beating until stiff peaks form. Once the sugar syrup reaches the right temperature, slowly pour it into the egg white mixture while continuing to beat at a medium speed. Beat until the mixture is glossy and forms stiff peaks. Add vanilla extract and food coloring if desired and mix until evenly distributed. Gently fold the almond flour and powdered sugar mixture into the meringue until the batter is smooth and flows like lava. Transfer the batter into a piping bag fitted with a round tip. Pipe small circles onto the prepared baking sheet, spacing them about an inch apart. Tap the baking sheet on the counter to remove air bubbles. Let the macarons sit at room temperature for about 30 minutes to form a skin. Bake in the preheated oven for 15-18 minutes, or until the macarons have formed feet and are set. Let them cool completely on the baking sheet. Once cooled, you can fill them with your favorite filling, such as buttercream, ganache, or fruit preserves, and sandwich them together. Enjoy your homemade macaron cake!

Prep Time: 30 minutes

Cook Time: 18 minutes