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Christmas Baking/ Indian Sweets - Mangalorean Macaroons with Cashew and Cardamom

2 egg whites
½ cup caster sugar (about 100 g) *see notes
¼ tsp vanilla extract
¼ tsp cardamom powder *see notes
¼ cup unsalted cashew nuts, coarsely chopped *see notes

Method:

Preheat oven to 140 C or 275 F.

In a clean, very dry bowl, whisk the egg whites until they are very stiff. My method of checking is to turn the bowl upside down, if the egg whites don't slide, they are done.

Little by little, add the sugar, beating well after each addition, until the sugar is all gone. I do it 2 tbsp at a time.

Beat in the vanilla and the cardamom powder.

Very gently, fold in the chopped cashew nuts.

Line a baking tray with some parchment paper, and very carefully drop tablespoonfuls of the macaroon mixture on to it. Don't worry if they are all different shapes, but do try and make them evenly sized (otherwise, some will cook sooner than others)

Bake in the oven for 25 - 30 minutes, until crisp and a very light brown. Carfeully, slide off the baking sheet, and leave to cool.

Macaroons cannot be frozen, but will keep well in an airtight tin for a couple weeks.

Notes:
  • Caster sugar is very fine sugar. I use the sugar labelled berry sugar here.
  • To powder cardamom, take out the seeds of one green pod, then toast quickly in a hot pan for 30 seconds. Grind down to a powder using a mortar and pestle.
  • I just chuck the cashews into a ziplock back, and give them a couple bashes with a rolling pin.


Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise

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