Last week, when Pia tweeted she had cardamom-infused dark chocolate and thought of me, I had the biggest smile on my face.  Almost immediately, off I went to the kitchen to start the madness, I mean process:  separating two eggs, weighing almond meal, icing sugar, granulated sugar…mise en place, literally, “put in place.”  This never gets old to me.

If one has to start making macarons, this recipe might serve well.  The batter fits in a 12″ pastry bag, giving one a bit more control in piping.  And in the event one makes one wonky batch, one only has two (2) trays of not so perfect macarons to dispose of.  They will still taste good, even without feet.

Please visit peppercorns in my pocket for a glimpse of London, stunning photography, and inspired writing and recipes!

For my favorite Fleur De Sel Caramel Filling, head over to LA Times Daily Dish from years past.  Undoubtedly the yummiest fleur de sel caramels I have made, adapted from a recipe by Alain Ducasse.  I made half-recipe and used heavy cream in lieu of half and half.

These shells are so good, my son and I could not stop eating them even unfilled, a rarity for people who prefer savory treats over sweet.

Ingredients

• 3.5 oz almond meal
• 3.0 oz confectioner’s sugar
• 1/4 tsp kosher salt
• 1/4 teaspoon cardamom
• Scharffen Berger Unsweetened Natural Cocoa Powder [to make 3.5 oz total with salt and cardamom included]

 ingredients for the meringue

• 2.5 oz egg whites
• 2.0 oz granulated sugar

directions

1. Pulse confectioners’ sugar, almond flour, kosher salt, cardamom, and powdered chocolate in a food processor until combined, or sift together.  If you want smooth macaron shells, sifting is a must.  Honestly, I don’t always do this.  But may be a convert.
2. Whisk whites with a mixer on medium speed until foamy.  Gradually add sugar (like a continuous sprinkling), and whisk until stiff peaks form, no more than 3 minutes.
3. Sift flour mixture over whites, and fold until mixture is smooth and shiny.
4. Transfer batter to a pastry bag fitted with an Ateco #805 or #806 Plain Seamless Tip, and pipe 1.5″-inch rounds 1 inch apart on Silpat-lined baking sheets.
5. Let stand at room temperature for 30 minutes or until they form a film.
6. Preheat oven to 300F and bake for 15 minutes.  Please check your oven at 14 minutes.  The shells should not burn.
7. Let macarons cool on Silpat, then transfer to a wire rack to cool completely.
8. Sandwich 2 same-size macarons with 1 teaspoon filling .