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
charlotte rowenna