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Orange and cardamon cream macaroons
Delicate French macaroons filled with an orange and green cardamon cream.
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Ingredients (Serves 6 )
- For the macaroon
Ground almonds : 250 g - Icing sugar : 350 g
- Egg white(s) : 215 g
- Red food colour powder : 5 g
- Caster sugar : 150 g
For the cream
Semi-skimmed milk : 25 cl
- Egg yolk(s) : 3 whole
- Corn starch : 30 g
- Orange(s) : 1 whole
- Caster sugar : 100 g
- Green cardamon pods : 4 whole
Recipe method
For the macaroon
Preheat the oven to 150'C.
Pass the almonds and icing sugar through a medium sieve to remove any lumps.
Whisk the egg whites with 150g of caster sugar. Whisk until you have a semi-stiff and glossy meringue.
Stir in one third of the dry ingredients. Once incorporated, repeat with the second third and then the final third. Add the food colouring and work the mixture with a spatula until it is smooth, shiny and a dropping consistency.
Fill a piping bag with the macaroon mix and pipe the macaroons onto a lined baking tray. Tap the tray on your work surface to smooth out the tops and remove any large air bubbles. Leave the macaroons to dry for 15 minutes at room temperature. They are ready to cook when the surface is touch-dry. Transfer to the oven and bake for 10-12 minutes. The macaroons are cooked when the top is firm. Remove from the oven and leave to cool for 10 minutes. After 10 minutes, lift the macaroons from the baking parchment and turn them over. Allow to cool thoroughly before filling.
For the filling
Mix together the egg yolks, half of the caster sugar and the cornflour.
Place the milk in a saucepan and bring to the boil. Once boiling, mix the milk into the egg yolk mixture a little at a time. Return the mixture to the pan and whisk over a medium to high heat for 3-4 minutes, gently bringing it back to the boil. Transfer into a bowl and allow to cool.
Zest and juice the orange and place in a saucepan. Add the remaining caster sugar and the cardamon pods to the pan and bring to boil. Reduce to a thick syrup and pass through a sieve to remove the cardamon pods. Transfer into a bowl and set a side to chill.
Once the orange and cardamon syrup has cooled, fold it through the cream and transfer the mixture to a piping bag.
To assemble
Pipe the cream on to half of the macaroon shells. Top with a second macaroon shell to finish.
Preheat the oven to 150'C.
Pass the almonds and icing sugar through a medium sieve to remove any lumps.
Whisk the egg whites with 150g of caster sugar. Whisk until you have a semi-stiff and glossy meringue.
Stir in one third of the dry ingredients. Once incorporated, repeat with the second third and then the final third. Add the food colouring and work the mixture with a spatula until it is smooth, shiny and a dropping consistency.
Fill a piping bag with the macaroon mix and pipe the macaroons onto a lined baking tray. Tap the tray on your work surface to smooth out the tops and remove any large air bubbles. Leave the macaroons to dry for 15 minutes at room temperature. They are ready to cook when the surface is touch-dry. Transfer to the oven and bake for 10-12 minutes. The macaroons are cooked when the top is firm. Remove from the oven and leave to cool for 10 minutes. After 10 minutes, lift the macaroons from the baking parchment and turn them over. Allow to cool thoroughly before filling.
For the filling
Mix together the egg yolks, half of the caster sugar and the cornflour.
Place the milk in a saucepan and bring to the boil. Once boiling, mix the milk into the egg yolk mixture a little at a time. Return the mixture to the pan and whisk over a medium to high heat for 3-4 minutes, gently bringing it back to the boil. Transfer into a bowl and allow to cool.
Zest and juice the orange and place in a saucepan. Add the remaining caster sugar and the cardamon pods to the pan and bring to boil. Reduce to a thick syrup and pass through a sieve to remove the cardamon pods. Transfer into a bowl and set a side to chill.
Once the orange and cardamon syrup has cooled, fold it through the cream and transfer the mixture to a piping bag.
To assemble
Pipe the cream on to half of the macaroon shells. Top with a second macaroon shell to finish.
Chef's tip
" Try serving your macaroons with a simple green cardamon cream and diced caramelised pears. "
Techniques used in this recipe
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Pass the almonds and icing sugar through a medium sieve to remove any lumps.
Whisk the egg whites with 150g of caster sugar. Whisk until you have a semi-stiff and glossy meringue.
Stir in one third of the dry ingredients. Once incorporated, repeat with the second third and then the final third. Add the food colouring and work the mixture with a spatula until it is smooth, shiny and a dropping consistency.
Fill a piping bag with the macaroon mix and pipe the macaroons onto a lined baking tray. Tap the tray on your work surface to smooth out the tops and remove any large air bubbles. Leave the macaroons to dry for 15 minutes at room temperature. They are ready to cook when the surface is touch-dry. Transfer to the oven and bake for 10-12 minutes. The macaroons are cooked when the top is firm. Remove from the oven and leave to cool for 10 minutes. After 10 minutes, lift the macaroons from the baking parchment and turn them over. Allow to cool thoroughly before filling.
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Zest and juice the orange and place in a saucepan. Add the remaining caster sugar and the cardamon pods to the pan and bring to boil. Reduce to a thick syrup and pass through a sieve to remove the cardamon pods. Transfer into a bowl and set a side to chill.
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[bio] => Our Executive Chef Andre Dupin spent 10 years working in award-winning fine dining restaurants and providing first class catering for private clients in and around London. He was part of the highly successful Chez Bruce team, cooked in Gordon Ramsay's kitchen at Claridge's and ran the modern French kitchen at Four0nine in Clapham.
[parcours] => I have a background in fine dining and have worked in some of the best restaurants in London. My time at Chez Bruce was invaluable. I have a love for seasonal cooking and create simple yet delicious dishes that do not sacrifice flavour over technique.
[pourquoi] => I joined L'ateiler des Chefs to share my knowledge, experience and sheer passion for French and European food with other would-be talented cooks.
[cuisine_favorite] => I enjoy eating food that is made from high quality ingredients that are lovingly prepared and presented in a simple way that allows the food to speak for itself...Dishes with big, bold flavours without unnecessary ingredients or garnishes.
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[message_eleves] => Taste everything you make or cook! It's the only way you'll know if it's any good. Don't be afraid to add ingredients to recipes that you know will improve your finished dish.
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19 Wigmore Street
London W1U 1PH
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London W1U 1PH
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[libelle] => Macaroon
[titre_h2] => Our Chef's macaroon recipes
[image] => rep_6054_macaron_pistachefraise.jpg
[balise_alt] => Macaroon recipes
[texte_bigbox] => Try these recipes for macaroons Yes, you are able to condition to follow the advice of our leaders. Everything is in the gesture macaronisez and voila! According to the color of your shell, prepare the topping of your choice as you wish. These recipes are fruity macaroons, chocolate, or even savory. You're more generous jam or ganache? Everyone will ask you your macaroon recipe!
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[libelle] => Orange and polenta cake, cointreau drizzle and a vanilla mascarpone
[libelle_court] => Orange and polenta cake, cointreau drizzleand a vanilla masc
[trucduchef] => Use blood oranges during winter season to add an extra dimension to this dessert.
[commercial] => Crumbly gluten free, orange polenta cake with sweet vanilla mascarpone and a Cointreau drizzle.
[video] =>
[search] => orange and polenta cake cointreau drizzle a vanilla mascarpone crumbly gluten free with sweet ||
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[libelle] => Marinated orange and grapefruit with almond sponge and fromage blanc chantilly
[libelle_court] => Orange, grapefuit, almond fondant with fromage blanc cream
[trucduchef] => Try adding a little Cointreau or Grand Marnier to the citrus segments as they marinate.
[commercial] => A moist almond sponge topped with marinated citrus segments and a smooth fromage blanc and vanilla chantilly cream.
[video] =>
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[libelle] => Gooey chocolate and orange brownies with rose water cream
[libelle_court] => Gooey chocolate and orange brownies with rose water cream
[trucduchef] => Adapt this recipe to suit your tastes - fold in the seasonal fruit of your choice. Cherries, raspberries and strawberries all work well.
[commercial] => Chocolate brownies with a gooey centre made with fresh orange and served with a rose water cream.
[video] =>
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[libelle] => Orange flower sponge biscuit with pink grapefruit served with an olive oil and thyme syrup
[libelle_court] => Orange flower water, grapefruit, olive oil, thyme
[trucduchef] => Try cooking these sponge bases in individual round moulds. Make sure to reduce the cooking time to suit the size of your moulds.
[commercial] => Soft sponge biscuits made with semolina and orange flower water topped with pink grapefruit segments and an olive oil, lime and thyme syrup.
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[etoiles_moyenne] => 4.5
[id_recette_description] => 37909
[id_recette] => 17558
[id_langue] => 5
[libelle] => Orange scented mille-feuille with Moroccan five spice drizzle
[libelle_court] => Orange scented mille-feuille with Moroccan five spice drizzl
[trucduchef] => This dish can also be made using puff pastry instead of brick pastry.
[commercial] => An exotic mille-feuille dish made with orange water and brick pastry, served with a Moroccan 5 spice drizzle
[video] =>
[search] => orange scented mille-feuille with moroccan five spice drizzle an exotic dish made water and brick pastry served a 5 || id uk 6265 dessert [5897]
[validation_auteur] => 1
[validation_tech] => 1
[validation_ortho] => 1
[validation_principale] => 1
[validation_operationnel] => 1
[validation_web] => 1
[validation_conseil] => 0
[validation_formationpro] => 0
[validation_presse] => 0
[date_creation] => 2011-08-22 09:33:41
[id_createur] => 0
[date_modification] => 2013-01-25 18:53:53
[id_modif] => 396
[ponderation] => 5.0
)
[27] => Array
(
[recette_id] => 17568
[makereadytime] => 1200
[tps_cuisson] => 300
[tps_repos] => 7200
[image] => rep_10998_pannacotta_fleur_oranger_supreme_orange_vanille.jpg
[niveau_moyenne] => 0
[niveau_nb_clics] => 0
[etoiles_nb_clic] => 10
[etoiles_moyenne] => 4.5
[id_recette_description] => 37918
[id_recette] => 17568
[id_langue] => 5
[libelle] => Orange flower water panna cotta, orange segments with vanilla
[libelle_court] => Orange flower water panna cotta, orange segments with vanill
[trucduchef] => The panna cotta can be flavoured with different seasonal fruits.
[commercial] => Italian cream with vanilla, served with an orange couiis and segments.
[video] =>
[search] => orange flower water panna cotta segment with vanilla italian cream served an couii and || id uk 6465 [10998]
[validation_auteur] => 1
[validation_tech] => 1
[validation_ortho] => 1
[validation_principale] => 1
[validation_operationnel] => 0
[validation_web] => 1
[validation_conseil] => 0
[validation_formationpro] => 0
[validation_presse] => 0
[date_creation] => 2011-08-22 09:33:41
[id_createur] => 0
[date_modification] => 2012-03-14 11:05:31
[id_modif] => 396
[ponderation] => 5.0
)
[28] => Array
(
[recette_id] => 17557
[makereadytime] => 1800
[tps_cuisson] => 0
[tps_repos] => 0
[image] => rep_10512_cupcake_orange.jpg
[niveau_moyenne] => 0
[niveau_nb_clics] => 0
[etoiles_nb_clic] => 11
[etoiles_moyenne] => 4.5
[id_recette_description] => 39329
[id_recette] => 17557
[id_langue] => 5
[libelle] => Orange scented cupcakes
[libelle_court] => Orange scented cupcakes
[trucduchef] => Fill the muffin cases to 3/4 - this will give the cupcakes enough room to rise without overflowing.
Add a little extra height to your cupcakes by piping on the icing.
[commercial] => Moist cupcakes delicately scented with orange zest and orange flower water.
[video] =>
[search] => orange scented cupcake moist delicately with zest and flower water || [10512]
[validation_auteur] => 1
[validation_tech] => 1
[validation_ortho] => 1
[validation_principale] => 1
[validation_operationnel] => 1
[validation_web] => 1
[validation_conseil] => 0
[validation_formationpro] => 0
[validation_presse] => 0
[date_creation] => 2011-08-22 09:33:41
[id_createur] => 0
[date_modification] => 2012-03-23 11:58:01
[id_modif] => 128
[ponderation] => 5.0
)
[29] => Array
(
[recette_id] => 22279
[makereadytime] => 900
[tps_cuisson] => 2700
[tps_repos] => 7200
[image] => 22279__orange_creme_caramel.jpg
[niveau_moyenne] => 0
[niveau_nb_clics] => 0
[etoiles_nb_clic] => 10
[etoiles_moyenne] => 4.5
[id_recette_description] => 54497
[id_recette] => 22279
[id_langue] => 5
[libelle] => Orange crème caramel
[libelle_court] => Orange crème caramel
[trucduchef] => Vary the flavour of your crème caramels by adding coffee, ginger, vanilla or cardamom to the milk. Remove before pouring the liquid into the ramekins.
[commercial] => Crème caramel or flan is a custard dessert with a layer of caramel on top. This version is flavoured with orange zest, cinnamon and star anise.
[video] =>
[search] => orange creme caramel or flan i a custard dessert with layer of on top thi version flavoured zest cinnamon and star anise ||
[validation_auteur] => 1
[validation_tech] => 1
[validation_ortho] => 1
[validation_principale] => 5
[validation_operationnel] => 1
[validation_web] => 1
[validation_conseil] => 0
[validation_formationpro] => 0
[validation_presse] => 0
[date_creation] => 2012-09-01 11:38:43
[id_createur] => 591
[date_modification] => 2012-09-04 12:38:08
[id_modif] => 128
[ponderation] => 5.0
)
[30] => Array
(
[recette_id] => 10348
[makereadytime] => 600
[tps_cuisson] => 1500
[tps_repos] => 0
[image] => 10348_cinnamon_scented_orange_amp_almond_cakert.jpg
[niveau_moyenne] => 0
[niveau_nb_clics] => 0
[etoiles_nb_clic] => 10
[etoiles_moyenne] => 4.5
[id_recette_description] => 66189
[id_recette] => 10348
[id_langue] => 5
[libelle] => Cinnamon scented orange and almond cake
[libelle_court] => Cinnamon scented orange and almond cake
[trucduchef] => Try making this can a day in advance - the flavours will improve overnight as the syrup is absorbed by the sponge.
[commercial] => A delicious cake made with ground almonds, orange and lemon served with a cinnamon syrup and fresh orange segments.
[video] =>
[search] => cinnamon scented orange and almond cake a deliciou made with ground almond lemon served syrup fresh segment || dessert
[validation_auteur] => 1
[validation_tech] => 1
[validation_ortho] => 1
[validation_principale] => 5
[validation_operationnel] => 1
[validation_web] => 1
[validation_conseil] => 0
[validation_formationpro] => 0
[validation_presse] => 0
[date_creation] => 2011-08-22 09:33:41
[id_createur] => 0
[date_modification] => 2013-03-04 17:58:24
[id_modif] => 93
[ponderation] => 5.0
)
[36] => Array
(
[recette_id] => 17575
[makereadytime] => 1800
[tps_cuisson] => 0
[tps_repos] => 0
[image] => rep_1658_financier_passion_amandes.jpg
[niveau_moyenne] => 0
[niveau_nb_clics] => 0
[etoiles_nb_clic] => 10
[etoiles_moyenne] => 4.5
[id_recette_description] => 37926
[id_recette] => 17575
[id_langue] => 5
[libelle] => Passion fruit and almond financier
[libelle_court] => Passion fruit and almond financier
[trucduchef] => Try adding the passion fruit seeds to the financier mixture to give an even more intense flavour.
[commercial] => Soft almond sponge cakes served with a passion fruit and orange drizzle.
[video] =>
[search] => passion fruit and almond financier soft sponge cake served with a orange drizzle || id uk 7154 dessert [1658]
[validation_auteur] => 1
[validation_tech] => 1
[validation_ortho] => 1
[validation_principale] => 1
[validation_operationnel] => 1
[validation_web] => 1
[validation_conseil] => 0
[validation_formationpro] => 0
[validation_presse] => 0
[date_creation] => 2011-08-22 09:33:41
[id_createur] => 0
[date_modification] => 2013-01-25 18:53:53
[id_modif] => 396
[ponderation] => 4.0
)
)
[pub] =>
[nom_element] => Orange and cardamon cream macaroons
[id_type_commentaire] => 1
[id_element] => 14208
)