- 2 egg whites (2 oz), at room temperature
- 3.5 oz confectioner’s sugar, sifted
- 2 oz almond flour, sifted
- 1 oz fine sugar
- 1/2 tsp cardamom powder
- 3 tsp Wattle seeds (optional)
- A few drops of yellow and red coloring
- 1/8 tsp cream of tartar
Sift the almond flour and confectioner’s sugar. Add the sifted cardamom powder and Wattle seeds, if using. Keep.
Place the egg whites in the bowl of a stand mixer. Start to mix on medium speed with 1/2 Tbsp fine sugar and the cream of tartar. Once slightly foamy, increase the speed. After a few mns, when they are almost firm, add the rest of the sugar, and a few drops of coloring. The egg whites should form nice firm peaks. Keep.
Add the dry ingredients to the egg whites in two or three times, making sure you fold them in carefully (Make circular movements using a rubber spatula). Once the preparation homogeneous, it is ready. Do not overwork the meringue batter.
On one (or more) baking sheets, place a Silpat or a piece of parchment paper. With a decoration bag, pipe small amounts of batter 1 inch in diameter, 1 inch apart. Leave to rest for 1 hour.
Preheat your oven at 320 F.
Place the baking sheet in the oven and cook for about 12 to 13 mns, according to the macaron size (if you make bigger ones, increase the cooking time). After 7 to 8 mns, crack the oven door open (keep it open inserting a wooden spoon for example) and reduce the heat to 290 F.
Take the macarons out of the oven (check whether they are cooked by touching them lightly) and pour a thin stream of water under the Silpat to create some steam. The macarons will be easier to remove. Wait a little before removing them from the Silpat (use a flexible spatula if they stick). Let them cool down on racks before assembling.
Once the filling cold — but not at fridge temperature — pipe some on one macaron half and stick the other half on top.