A delicious blend of flavors, these saffron macarons come with a cardamom white chocolate ganache. The warm spice of cardamom and the aromatic saffron blend beautifully, and the creamy ganache adds a luxurious and decadent touch. Your guests will be impressed by the sophisticated and unique dessert that these macarons make.
Ingredients: 2 cups almond flour. 2 cups powdered sugar. 3 large egg whites, room temperature. 1/2 cup granulated sugar. 1/4 teaspoon saffron threads, crushed and steeped in 1 tablespoon warm milk. 1/4 teaspoon cardamom powder. For the Ganache:. 6 ounces white chocolate, finely chopped. 1/4 cup heavy cream. 1/4 teaspoon ground cardamom. 1/4 teaspoon saffron threads, crushed and steeped in 1 tablespoon warm milk.
Instructions: In a food processor, combine almond flour and powdered sugar. Process until well combined and fine in texture. Sift the mixture into a large bowl, discarding any large almond pieces. In a separate bowl, beat the egg whites until they form soft peaks. Gradually add granulated sugar and continue to beat until stiff, glossy peaks form. Gently fold the saffron-infused milk and cardamom powder into the egg white mixture until well incorporated. Add the almond flour mixture to the egg white mixture and fold gently until you get a smooth, thick batter. Be careful not to overmix. Transfer the batter into a piping bag fitted with a round tip. Pipe small rounds onto parchment paper-lined baking sheets. Let them sit at room temperature for about 30 minutes to form a skin. Preheat your oven to 300F 150C. Bake the macarons for 15-18 minutes or until they have risen and set. Allow them to cool completely on the baking sheets. For the ganache, heat the heavy cream in a small saucepan until it just begins to simmer. Remove from heat and pour it over the chopped white chocolate. Let it sit for a minute, then stir until smooth. Add saffron-infused milk and ground cardamom to the ganache, and mix well. Let the ganache cool and thicken for about 15 minutes. Pair up the cooled macarons by size and spread a generous amount of the cardamom-saffron white chocolate ganache on one half of each pair. Sandwich them together. Store the saffron macarons in an airtight container in the refrigerator for 24 hours before serving to allow the flavors to meld. Enjoy your homemade saffron macarons with cardamom white chocolate ganache!
Prep Time: 45 minutes
Cook Time: 18 minutes
Corinne Wall
