Saturday, March 19, 2011

MacAttack #17 Blackberry Cardamom Macarons

Its Mactweets time of the month and this time MacSweethearts Jamie & Deeba asked us to create macarons incorporating both fruit & spice. 
Sugar & Spice everything fruity....perfect for spring!
I have made blackberry macarons with a hint of cardamom..my favourite spice after saffron. I made the macarons using the Italian Meringue method as I find them the best. I find feet consistently now.
Coming back to Cardamom, its a very unique spice native to India and grown especially in and around the places I grew up in, South India. Its used in most of our everyday cooking, especially Indian sweets, and also added as an important ingredient in Ayurveda. Our early morning Masala Tea is always enriched with Cardamom and Ginger. Although, with the black berries, its very unusual, its a combination that cannot go wrong. 
Blacberry Cardamom Macarons 
Ingredients
27g egg whites
75g caster sugar
20g water
1tsp cardamom powder
75g ground almonds
75g powdered sugar
1tbp freeze dried blackberry powder
27g egg whites

Method:
Pulse the almonds,blackberrypowder, cardamon powder and icing sugar in a processor until fine. Sieve twice. Mix one part of the egg whites to this. Meanwhile whisk whites till frothy. Bring the sugar and water to boil and let it reach 115-118 C in a candy thermometer. Add this to the whites and whisking all the while on high as you pour till it form glossy peaks. Mix a part of the whites to the almond mixture gently folding it. Mix in the remaining whites till you get a smooth mixture that forms ribbons when lifted. Do not over-mix as the mixture will turn liquidy and difficult to pipe. Fill a piping bag with the mixture and pipe onto a baking sheet with silpat/ non-stick sheet. Leave it to form a skin for 30 minutes. When you touch them they should not stick to your hand at this point, if they do leave them for some more time. Preheat oven to 140C and bake these babies for 12-15 min depending on size. They should come off the sheet once cooked. Transfer to wire rack and cool. Pipe desired filling and sandwich the macarons.
For the filling I used buttercream with a drop of violet colour.
SoulCurry celebrated its 1 year bloganniversary and I am giving away a fantastic cookbook "Macarons: Authentic French Cookie Recipes from the Macaron Cafe" by Cecile Cannone to celebrate this grand day. A winner will be picked at random by entering the names in random.org. If you would like to win it , please leave a comment in this post before the 30th of March 12 midnight GMT and and I will announce the winner in the following post.

20 comments:

Sneige said...

Aaah, these look divine!
You are using the Italian macaronnage method? I am curious if it's easier than the French one, I just have to buy a sugar thermometer and find out! :)
I wish I could taste the morning masala tea! :)
Cardamom is my favourite spice too and it's so versatile - it goes well with sweet and savoury meals!
Please any recipe for the masala tea?
Namaste!

Jamie said...

Gorgeous!!! Wow I love the idea of dried fruit powder and I'll bet it makes the macs taste fabulous! Oooh what I wouldn't give for some blackberry powder. I must look for it. Perfect macarons, as is now usual for you! Kudos! And the flavors are MacPerfect! xo

Debugcooking said...

Thnx Sneige & Jamie...

Lea said...

They look amazing, love the color!
This will be my first "mac attack" :)

sanjeeta kk said...

Love the wonderful color of those cute little Macs! Dried BlackBerry powder?? Do you make it or is it available off the shelf?

Lite Bite

Debugcooking said...

Sanjeeta..I buy them online;-)

LadyMacaron20ten said...

Wow, your macarons look fantastic - gorgeous colour, great flavour combinations and beautiful photo's. Love the idea of using blackberry powder in the shells - yum!

diaryofamadhausfrau.com said...

These look like little macaron jewels! Blackberry cardamom is such an interesting combination. Just incredibly gorgeous.

sliceofmylyfe said...

Congrats that these beauties got featured in Top London Food bloggers. I would love a copy of the book if Indian entries are taken.:)

Debugcooking said...

Oh yes I shall arrange them posted anywhere in the world!

Rosa's Yummy Yums said...

Gorgeous macarons! I love their flavor and color.

Cheers,

Rosa

Sarah, Maison Cupcake said...

It is wrong to want nail varnish this colour? They look amazing! The flavour sounds divine too. I must invest in powdered food colour....

tryityoumightlikeit said...

What incredible color! I am officially obsessed with macarons. Three batches made within a week's time!

2a818be2-3542-11e0-8430-000bcdcb8a73 said...

Beautiful!!

baobabkebab said...

I'm usually not a fan of macaroons but these sound AMAZING!!! love the colour theme of the photographs too :)

Yoghurt said...

they look beautiful <3

kittykat said...

Wow - macaroons that I aspire to cook one day! My first foray into macaroon baking (using italian method) went seriously liquidy - Got to keep trying though! Thanks for posting.

Erica said...

oh my god! what a beautiful color! I love all of your vivid pictures! BAKE ON!!

Deeba PAB said...

Just AMAZING...utterly so Arthi! You've become macaron confident with such ease, I love it! This combination is intriguing and exciting, and the shiny colour is breathtaking! WOW!! Wanna come for tea and macs to your place...one day! Thanks for bringing these beauties to Mactweets!

hicookery said...

Wow--your macs look like gemstones! Such lovely vibrant color with shiny smooth shells. Perfect combination of blackberry and cardamom. Wonderful treats with tea.

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