Cardamom Macarons with Guava Filling


Recipe courtesy of Helen Dujardin, via Desserts Magazine

One of my biggest regrets related to my trip to France was that I did not bring back with me a box of macarons, the pretty almond meringue sandwich cookies that come in as many colors and flavors as you could think of.  Over the holidays, while my best friend was here in Puerto Rico, I bonded with Binbin, her SIL, over our love for baking and how we should tackle this elusive treat.  Unlike Binbin, though, I am not one of those people with the talent for making dainty, pretty things. I mix, drop, bake, and eat.  I was still curious as to whether I could pull off the macarons, and combed through the Internet for every tip and hint I could. Luckily, I found what seems to be the definite source for macarons as to recipe and methodology.  Tartelette’s Helen Dujardin walks through the process with such detail in her article Demystifying Macarons that I knew I could do it. I had the hardware (mixer, food processor, food scale)!

The basic French meringue macaron consists of:

The Meringue – beaten to a point where the whites are glossy and you can turn the mixer bowl over and everything stays in place
  • 100 grams of day-old egg whites. Letting them rest in the fridge for at least a day helps break down the proteins.
  • 50 grams of granulated sugar
The Almond Meal – ground almonds or almond flour mixed with confectioners’ sugar.
  • 110 grams of ground almonds
  • 200 grams powdered sugar

To the almond meal, I added a 1/4 teaspoon of ground cardamom for flavor.  I really like the warmth it imparts, which creates a nice contrast with the tart guava jam I was going to use for filling. 

The two components are then mixed by hand in about fifty quick strokes, until the mixture is well incorporated.  With a pastry bag, using a plain tip, pipe in circles of 1.5 inches in diameter on a parchment or silplat lined cookie sheet.  This part of the process was where I struggled – the pastry bag I have is a cheap one and it didn’t come with any plain tips.  I also overfilled the bag and the mixture was being squeezed out of the bottom and top part.  Don’t overfill your bags!    At the end I was so exasperated by the pastry bag and took out my small cookie drop!  The recipe made enough macarons for two cookie sheets.  I baked the first sheet for 11 minutes, and the second one for 12.  

After the macs cooled down, I spread some guava jam I had purchased at the farmers’ market and voila!  It wasn’t as difficult as I thought, but then again, I had some casualties in both batches in the form of cracked tops and undercooked meringue.  I’ll definitely try these again – but not before I buy a decent pastry bag!




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Adriana is a financial analyst by day, avid home cook in the evenings, and food blogger and runner in the strange hours between those two. When not in the kitchen concocting meals and stories to pass around, she is out looking for the next great bite (or the ingredients to make it at home), checking what's new at the market, or planning a trip around great food and wine.

5 Responses to “Cardamom Macarons with Guava Filling”

  1. Sommer@ASpicyPerspective
    January 24, 2011 at 2:53 pm #

    What a fantastic sounding flavor combo! They look delicious!

  2. The Cilantropist
    January 24, 2011 at 4:15 pm #

    Your macarons are perfection! Love the quava filling. 🙂

  3. briarrose
    January 25, 2011 at 6:57 pm #

    Beautiful job on these. I love the guava jam you used for the filling. Nom!

  4. ladymacaron20ten
    January 27, 2011 at 8:53 am #

    Awesome flavour combination – your macs look perfect.

  5. Jill Colonna
    January 31, 2011 at 9:12 am #

    Love the combination of cardamom and the guava jam! They look so pretty.

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