Macaron Monday and how to make Cardamom Pear Caramel Macarons!

I love macarons, I’m talking French macarons, not coconut macaroons. Just the perfect bite sized pastry, like a little jewel. So many flavors and favor combinations, endless possibilities! We even had them as favors at our wedding. It seems the more often I make them, the easier they are to make. Maybe because the technique is still fresh in my mind. I still wouldn’t say they are fool-proof, at least not for me, but I am now confident that most of my batch will turn out. Happy Macaron Monday and how to make Cardamom Pear Caramel Macarons!

macaron tips

My first few attempts, I have to say, ended in tears. But then magically it all just came together, I just got it. There are two different types of macarons, or macaron methods – Italian and French. Pierre Hermé uses the Italian method. It is supposed to be a more reliable recipe. The French method is slightly simpler. I’ve used both and I can’t say I prefer one over the other. Some sites I’ve saved with some great advice are Tasting Table, BraveTart articles and Syrup and Tang who has all kinds of excellent advice, especially about La Macaronicité.

Over the years I’ve picked up some tips. One thing I do is let the shells dry, preferably with a fan, after you pipe them until they are just firm on top, about 30 minutes. Another thing is to open the oven door quickly twice while baking. I also age the egg whites on the counter overnight or longer if possible. After I transfer the macarons to the oven I drop the temperature to 325 F. Also after piping out macarons on parchement I tap the pan on the counter a few times to get rid of any air bubbles.

macaron flavors

I’ve made quite a few flavors over the years, but never the same one twice because there are so many I want to try! Such as, Black Tea w/Marmalade, Rose Champagne or Pistachio macarons with Blackberry Buttercream and Chocolate Ganache that Sur la Table had a class for last year. How about really funky combos like maybe curry and pumpkin or coconut? Or savory mushroom? Or Brie? And of course the Goop Halloween macarons I mentioned in my French Fall Recipes post. Hopefully some day I’ll work up the nerve to try and make these Vegan Pumpkin Spice Macarons – recipe forwarded to me by sister. I’ve tried the Pierre Hermé Isaphan recipe before, I do want to try it again.

miscellaneous macarons

So many macaron options to purchase online. I’ll be ordering these Lavender Dog Macarons from Bonne et Filou for Princess Puppy tout suite. If you are lucky you have a local bakery that makes them, like Pistacia Vera in Columbus, OH. I see them on Etsy. Trader Joe’s frozen ones aren’t bad in a pinch. So why make them yourself? Because you are creating a work of art. Oh look! A macaron candle! I have this Hello Kitty Macaron Lip Balm – tastes like St. Germain liqueur, which would make an awesome macaron flavor!

The best macarons I made were Caramel Fleur de Sel Macarons aka Salted Caramel Macarons. They turned out beautiful and tasted insanely delicious. They were a Pierre Hermé recipe, so the recipe followed the Italian method. Since it’s been awhile, I thought I would follow a reliable recipe. I wanted to create a macaron with a fall flavor, something unique. I’m really liking cardamom right now, and it is, along with pear and caramel, a taste of autumn.

Print Recipe

5 from 1 vote

Cardamom Caramel Pear Macarons

A deliciously elegant macaron for fall.

Prep Time1 hour hr

Cook Time12 minutes mins

age the egg whites1 day d

Course: Dessert

Cuisine: French

Keyword: fall

Servings: 40 macarons

Ingredients

• 300 g powdered sugar
• 300 g almond flour
• 110 g egg whites
• 1 tsp cardamom powder
• 300 g sugar
• 75 g water
• 110 g egg whites

Pureed Poached Pears

• 1 cup poached pears I used a recipe from Bon Appétit – https://www.bonappetit.com/recipe/poached-pears-with-cardamom-and-saffron I peeled and sliced the pears and poached them, I did not use saffron. Highly recommend – the reduced poaching liquid is beautiful.

Salted Caramel Cream

• 1 stick salted butter softened
• ½ cup caramel sauce

Instructions

• Sift the almond flour and the powdered sugar together.

  Mix 110 grams of egg whites with cardamom , add to the almond sugar mixture but don't mix.

  Put water and sugar in a saucepan and heat until it reaches 118 C. Take off heat and cool to 115 C. Add second batch of egg whites to a stand mixer and beat to soft peaks. While mixer is running pour the cooled sugar mixture down the side of the mixer and keep mixing until the meringue cools to 50 C.

  Fold in the meringue mixture into the almond mixture, practicing your macaronage, in 3 additions until mixture falls from your spatula in a smooth ribbon.

  Add mixture to a piping bag with a plain tip and pipe into 1 inch rounds on a parchment lined baking sheet. Let shells sit for about 30 minutes to develop a skin.

  Preheat oven to 350 F. Lower heat to 325 F when you put macarons into the oven. Bake for 12 minutes, opening and shutting oven door quickly at the 8 and 4 minute point (not sure where I got this advice but it seem to work). Take out of oven and place macarons on parchment on wire rack to cool.
• For Poached Pear Puree, roughly puree pear mixture so some chunks are left, not totally smooth.
• For Salted Caramel Cream, beat butter about 8 minutes then slowly incorporate caramel.
• Match up macaron shells into pairs. Place caramel in plain tipped piping bag and pipe on one half of each pair. Using a teaspoon, place a small bit of pear puree on top of caramel. Sandwich pairs together. Store macarons in refrigerator 24 hours. Remove from fridge and let come to room temperature before serving.

Notes

After I made these last night I have a few notes.  The batter seemed a little thick, I’m going to research that.  I might have overdone it with the pear and the caramel, really good, but maybe a little over the top?  They turned out, but not actually beautiful, so I have to figure out how to make them prettier, maybe some glittery or shiny color on the top.  Oh yeah, and I forgot that this recipe makes 40 macarons!  Next time I’ll half it, too much for a Sunday night!

That’s all for Macaron Monday and how to make Cardamom Pear Caramel Macarons – À bientôt!