Indian Curry Macarons

🕒 Prep: 30 min
🔥 Cook: 20 min
🍽 Serves: 12
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Step up your macaron game with a fusion twist! Our Indian Curry Macarons combine traditional French elegance with exotic Indian spices, making them a unique and flavorful treat for adventurous dessert lovers.

Ingredients for Indian Curry Macarons

Almond flour forms the base of the macaron shell, giving it a classic, light texture. Powdered sugar is key for sweetness and helps achieve that smooth macaron surface. Egg whites, when beaten, create the meringue that provides structure and lift. Adding cream of tartar stabilizes the egg whites, ensuring they reach perfect peaks. Turmeric and cumin bring in that aromatic Indian flair, while unsalted butter is the creamy foundation for our buttercream. The curry powder infuses the filling with a subtle spiciness, balanced by the sweetness of powdered sugar.

Tips & Tricks

  • Ensure your egg whites are at room temperature for better volume.
  • Letting the macarons rest before baking is crucial for a smooth top.
  • If you’re new to piping, practice on parchment paper first to get the size right.

Serving Suggestions

These macarons make a delightful addition to an afternoon tea spread. Pair them with a mild chai tea to complement the spices without overpowering them. They're also an impressive dessert for an Indian-themed dinner party.

Frequently Asked Questions

Can I use salted butter for the buttercream?
It's best to stick with unsalted butter to control the flavor. You can always add a pinch more salt if needed.
What if my macarons crack?
This can happen if the batter is too wet or if they haven't rested long enough. Make sure to follow these steps and be patient with the resting time.

Indian Curry Macarons Recipe Walkthrough

First, preheat your oven to 300°F (150°C) and get your baking sheet ready with some parchment paper. Next, grab a bowl and sift together your almond flour and 3/4 cup of powdered sugar. This helps keep your macarons smooth and lump-free.

In a separate, clean bowl, whisk up your egg whites until they start to look foamy. Add in that cream of tartar, which will help your meringue stand tall. Gradually sprinkle in the granulated sugar while beating the mixture until you see those stiff peaks form. Trust me, patience here pays off.

Now, gently fold your almond flour mixture into the meringue. Add in the turmeric and cumin as you go. Be gentle—over-mixing can deflate your batter. Once combined, transfer this fragrant mixture into a piping bag.

Pipe small circles onto your prepared baking sheet, spacing them evenly. Give the baking sheet a good tap on the counter to pop any bubbles. Let these beauties sit at room temperature for about 30 minutes. They need to form a slight skin before baking.

Pop them in the oven and bake for 18 to 20 minutes. You’ll know they’re done when they feel firm to the touch. Let them cool completely before peeling them off the parchment paper—patience is a virtue here.

For the buttercream, beat the softened butter until creamy. Slowly add the cup of powdered sugar, curry powder, and a pinch of salt. Mix until it’s nice and smooth. Pipe this spicy buttercream onto the flat side of one macaron and top it with another to make a sandwich.

Why You'll Love This Recipe

  • A delightful blend of sweet and savory flavors.
  • Perfect for impressing guests with something unexpected.
  • Combines the delicate texture of macarons with bold spices.

Ingredients

1 cup almond flour
3/4 cup powdered sugar
2 large egg whites, room temperature
1/4 cup granulated sugar
1/4 tsp cream of tartar
1/2 tsp ground turmeric
1/4 tsp ground cumin
1/2 cup unsalted butter, softened
1 cup powdered sugar (for buttercream)
1 tsp curry powder
Pinch of salt

Step-by-step Instructions

1. Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
2. Sift almond flour and 3/4 cup powdered sugar together into a bowl.
3. In a separate bowl, whisk egg whites until foamy, then add cream of tartar.
4. Gradually add granulated sugar, beating until stiff peaks form.
5. Gently fold the flour mixture into the meringue, adding turmeric and cumin until well combined.
6. Spoon mixture into a piping bag and pipe small circles onto the prepared baking sheet.
7. Tap the baking sheet firmly on the counter to release any air bubbles.
8. Let the macarons sit at room temperature for 30 minutes to form a skin.
9. Bake for 18-20 minutes until they are firm to the touch.
10. Allow to cool completely before removing from the parchment paper.
11. For the buttercream, beat the softened butter until smooth, then gradually add 1 cup powdered sugar, curry powder, and salt.
12. Pipe the buttercream onto the flat side of one macaron and sandwich with another.
13. Store macarons in an airtight container.

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