Cardamom Macarons

Steps

1. 1Process the almond flour, cardamom powder and icing sugar in a food processor.
2. 2Sift the mixture in a sieve twice, discarding any almond lumps that are too big to pass through the sieve.
3. 3Whisk the egg whites in a clean dry bowl till soft peaks are formed. Add the caster sugar, beat on low speed until combined, then increase speed to high and whisk till glossy and stiff peaks are formed.
4. 4Add the food colour and beat for 25-30 seconds. Do not over beat the egg whites.
5. 5Sift the flour mixture over the whites and fold gently using a flexible spatula to achieve a smooth and shiny mix.
6. 6Ensure the batter is not too runny. When you lift the batter up and let it drop down, it should slowly disappear into itself without leaving a peak.
7. 7Transfer the batter to a pastry bag fitted with a 1/2-inch plain round tip. Pipe 3/4 inch rounds on a parchment-lined baking sheet, leaving a 1-2 inch gap between each piping.
8. 8Drag the pastry tip to the side of the rounds to avoid peaks. Tap the bottom of each sheet on a work surface to release trapped air.
9. 9Allow the piped macarons to stand at room temperature for 30-45 minutes until they form a thin, smooth crust that does not stick to your finger when tapped.
10. 10Pre-heat the oven to 375°F. Reduce the temperature to 325°F. Bake one sheet at a time, rotating halfway, until the macarons are crisp and firm, about 10 minutes.
11. 11After each batch, increase oven temperature to 375°F, heat for 5 minutes, then reduce to 325°F for the next batch.
12. 12Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. If they stick, spray water underneath the parchment on the hot sheet to release them with steam.
13. 13When fully cooled, sandwich two same-size macarons with the chocolate ganache filling.
14. 14To make the chocolate ganache: Heat the cream in a saucepan over medium-low heat until it comes to a boil.
15. 15Turn off the heat, add the chocolate, and stir in a circular motion from the centre until the chocolate and cream form a smooth emulsion.
16. 16Add the butter and vanilla extract and stir well. Let it cool at room temperature, then refrigerate until firm enough to pipe.
17. 17Serve the cardamom macarons with hot masala chai as a tea time snack.