Cardamom Maple Mini Macaroons Food

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CARDAMOM MAPLE MINI MACAROONS



Cardamom Maple Mini Macaroons image

I knew I wanted to do a cardamom macaroon recipe for this book because my grandmother, Doris, got me hooked on them when I was knee-high. My baker for this book, Wendy Remer, also has macaroon fever. These bite-size morsels are made using organic maple syrup with either a tad of brown rice syrup or honey for just the right amount of sweet. Meanwhile, cardamom adds a warm, spicy touch, while also aiding digestion and possibly slowing tumor growth.

Yield makes 24 macaroons

Number Of Ingredients 8

2 organic egg whites
1/2 cup maple syrup
1 tablespoon brown rice syrup or honey
Pinch of sea salt
1 1/2 cups unsweetened shredded coconut
2 tablespoons all-purpose unbleached white flour
1/2 teaspoon vanilla extract
1/4 teaspoon ground cardamom

Steps:

  • Preheat the oven to 325°F and line a baking sheet with parchment paper.
  • Combine the egg whites, maple syrup, brown rice syrup, and salt in a saucepan over medium heat and cook, stirring constantly, until just warm, about 1 minute. Add the coconut, flour, vanilla, and cardamom and continue to cook, stirring constantly, until the mixture just begins to sizzle and is slightly dry, about 2 minutes. Remove from the heat and let cool for a few minutes.
  • Using a teaspoon and your fingers, form the dough into 24 small mounds on the prepared pan. Bake for 20 to 25 minutes, until golden brown. Let cool completely before serving.
  • For a more decadent dessert, dip the macaroons in chocolate. Chop your favorite dark chocolate and place it in a dry metal or glass bowl and set it over a pan of gently simmering hot water (or use a double boiler if you have one). Stir the chocolate constantly until just melted, then remove it from the heat. Now for the fun part: Dip the macaroons into the melted chocolate, then place them on a pan or plate lined with wax or parchment paper. Chill in the refrigerator until the chocolate hardens, then enjoy!
  • If you want a sweeter macaroon, bake these with honey. For a more mellow sweet taste that isn't over the top, use the brown rice syrup.
  • Store in an airtight container at room temperature for 5 to 7 days.
  • (per serving)
  • Calories: 55
  • Total Fat: 3g (2.7g saturated, 0.1g monounsaturated)
  • Carbohydrates: 7g
  • Protein: 1g
  • Fiber: 1g
  • Sodium: 20mg

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