These were a big leap of faith for me. I had thought about using Indian spices again after making these fennel macarons. However, after a few "eews" over my smoked paprika mac post (not by anyone who tasted them btw, they were deeelish) I was a bit hesitant.
Seeking warm spice fall flavors to use in making French macarons, my love for Indian food and spices plus a recently discovered, mostly forgotten about packet of garam masala sitting in my pantry all collided and convinced me to give this a go as a macaron flavor. Past "eews" be damned, l'm so glad I did. These came out great.
The shells are a bit savory but the sugar in the filling balances them really well in flavor.
I wanted something fruity and gentle for the filling so I added fresh pureed mango to vanilla buttercream. I have to get out of my buttercream filling rut but I had a ton leftover from a cupcake making spree. Adding a second element like mango is a sad excuse for creativity and happens way too often on this here blog but it does add another tangy, sweet flavor layer to the macaron.
Garam Masala Macarons with
Mango Vanilla Buttercream Filling
For the garam masala shells:
Use a kitchen scale for precise measurements.
- 90 grams of egg whites - aged at least 2 days. Let them sit out on the counter uncovered.
- 25-50 grams of fine granulated sugar
- 200 grams of powdered sugar
- 2 tablespoons garam masala
- 110 Grams of almond flour*
- Pinch of cream of tarter
- Pinch of salt
*You can buy almond flour that has been ground with or without the skin. I use the later (blanched). The former looks really nice if you are not coloring the shells. You can also grind your own almond flour by putting whole or sliced almonds in a food processor or blender. If you do, make sure you throw a little of the powdered sugar in to prevent the almonds from forming a paste.
- Line two baking sheets with parchment paper or use a silpat.
- Sift the powdered sugar and almond flour together or pulse them together briefly in a food processor. Make sure there are no large pieces.
- Remove and discard two tablespoons of the mixture and whisk in the 2 teaspoons of garam masala and set aside.
- Whip the egg whites. When they start to get foamy, slowly add the sugar. Continue whipping until you can turn the bowl upside down and nothing slides out. Add the pinches of salt and cream of tartar.
- Add the powdered sugar/almond/garam masala mixture to the egg white mixture and fold, using quick strokes at first then slow down. The batter should have a "flowing like lava" consistency. Make a peak of the batter and if it does not disappear after 5-7 seconds, keep folding. If it's running all over the place, you will probably have to start over.
- Place a pastry bag fitted with a round shaped tip in a tall water and and fold the edges down around the glass.
- Fill the pastry bag with the macaron batter, twist the open top to secure and pipe circles onto a baking sheet lined with parchment paper or on a Silpat.
- Let the macarons dry for about a half hour or until they harden.
- Preheat oven to 325 degrees F.
- Place the macarons on the middle rack in the oven. I keep the oven door propped open with a dish towel or wooden spoon.
- I place another empty baking sheet on top to prevent the shells from becoming toasted and discolored.
- Bake for 18-20 minutes.
- When checking them after 10 minutes or so, if the ones in the back of the sheet seem to be cooking faster that the ones in front, flip the tray around.
- To test to see if they are done, peel the baking paper or silpat back, if the shell comes off easily, they are done.
- If you do have a problem with the shells sticking to the surface when removed from the oven, lift up the baking paper and pour a bit of water underneath. this will steam them off the paper.
- Transfer to a baking rack and let cool completely before matching up the shells into pairs according to size and then fill.
- 1/4 cup fresh mango puree
- 1 stick butter at room temperature
- 3-4 cups powdered sugar
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- Place the butter, 2 cups of the powdered sugar and the milk in a mixer and cream together.
- Mix in the vanilla extract.
- Add the rest of the powdered sugar 1/2 cup at a time until combined. If the mixture is too liquid, add more powdered sugar.
- Mix in the mango puree.
- Fit a pastry bag with a large round tip and fill the shells with the buttercream.