A Diwali twist: Chana magaj macarons with cardamom buttercream - IOL

Give classic macarons a Diwali twist with chana magaj, Klim and cardamom buttercream.

Whisk egg whites until soft peaks, then beat in white sugar until glossy and stiff.

Grind the icing sugar and almonds to a fine powder, then sift into egg whites and fold in. 

Add a few drops of colouring and fold. 

Pour into a piping bag and pipe about 30 rounds on the tray. 

Bake for 35mins until firm and glossy. 

In a bowl, mix butter, icing sugar, and milk. 

Beat for eight minutes until smooth and fluffy. 

To one part add crushed chana magaj and mix until it is smooth. 

To the other part add Klim and cardamom powder.

Mix together and use the cream to sandwich the macarons.