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Nut ‘N’ Spice Macaroons

Nut 'n' Spice Macaroons

Nut ‘n’ Spice Macaroons

Surplus egg whites can be a curse, but they can be a blessing too. Most of the time I have little plastic tubs of egg whites in my freezer. Mainly the whites are leftover from making mayonnaise and custard. Frozen in batches of twos and threes, they patiently await transformation into a sweet treats.

Until we shifted to Brisbane, bite sized meringues were my go to egg white use-up recipe. I’ve posted recipes for walnut with coffee, walnut with chestnut, cocoa swirl meringues and macadamia meringues so delicious you’d never share them with your kids. Large egg white dependant cakes would make an appearance if friends were coming around, an Italian Torta di Mandorle or chocolate date meringue cake. For a special occasion I’d pull out all the stops and make a many layered meringue celebration cake with citrus curd and berries. I’ve even been known to make meringues just to make a “mess” style confection for dessert but Brisbane’s high humidity put an instant stop to all that.

In this climate, meringue only lasts five minutes before it’s reduced to a sticky inedible mass so I’ve shifted my egg white focus onto macaroons, not ethereal crisp French macarons sandwiched with decadent buttercream, but dense nutty Italian style macaroons in the style of Amaretti.

A few weeks ago I bought hazelnuts to make Ossi du Mordere. I’m always generous when scooping bulk nuts so I had more than I needed. Pistachio and toasted flaked almonds remnants were also begging to be used.

This is super quick to make, but take care when adding the egg white, you need only just enough to bind the ground nuts into a mass

The macaroon style treats are firm but chewy, nutty and spicy. The flavour was delicious, but next time I’m adding a chunk of chocolate to the middle in the style of my Amarena Cherry Stuffed Amaretti, then I’ll really appreciate excess egg whites in a humid climate.

 Nut ‘n’ Spice Macaroons

360 g mixed nuts, almonds, hazelnuts, pistachios

180g castor sugar

1/2 teaspoon sea salt

2 teaspoons fine orange zest

1/2 teaspoon ground cloves

1/2 teaspoon ground cardamon

1 teaspoon ground cinnamon

2 egg whites

Preheat the oven to 170C and line oven trays with baking paper.

Measure the nuts and sugar and salt into the jug of a food processor.

Process the nuts into fine meal.

Add the spices and whiz to combine.

Add the zest and a little egg white. Pulse the processor, gradually adding the egg white and stop as soon as the mixture forms a ball.

Roll the mixture into balls about 3cm in diameter.

Place them on the paper lined oven trays. They will not spread.

Bake until lightly golden, about 20 minutes.

Remove to a wire to cool, then dredge with icing sugar.

Store in an airtight container.

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

25 comments on “Nut ‘N’ Spice Macaroons

  1. Pingback: Seeded Cardamom Macaroons | Please Pass the Recipe

  2. ChgoJohn
    August 8, 2016

    I so rarely use yolks alone that I usually toss the one or two egg whites. I know. Heresy! If I ever do find myself with more than an egg white, I’ll be coming back here. These macaroons sound wonderful.

    Like

    • ladyredspecs
      August 8, 2016

      Thanks John. I just make them again, with a choc chunk in the centre. Mmmmm, definitely the way to go…

      Like

  3. Pingback: Ice Cream Kitchen – My Kitchen Witch

  4. chefceaser
    July 31, 2016

    Reblogged this on Chef Ceaser.

    Like

  5. Gretchen
    July 30, 2016

    We have the same humidity problems. I would love to have meringues more often. These look like a great alternative though.

    Like

    • ladyredspecs
      July 30, 2016

      Thanks Gretchen, how do you use up egg whites in your humid enviroment?

      Like

  6. chef mimi
    July 29, 2016

    Fabulous! And so many different variations that all sound so delicious! Next time I have extra whites I’m making these instead of a pavlova!

    Like

  7. Sumith Babu
    July 29, 2016

    Nice recipe, well captured:))

    Like

  8. Chez @ Chez Moi
    July 29, 2016

    I often make coconut macaroons, dipped in dark chocolate after they’ve baked. These sound great and would be lovely for a change.

    Like

  9. Sounds easy and delicious.

    Like

  10. Lisa @ cheergerm
    July 28, 2016

    Great use of those egg whites in that humidity and the idea of chocolate in the middle with those spices? Mmmm….

    Like

    • ladyredspecs
      July 28, 2016

      Thanks Cheery, I think chocolate centres would be a delicious embellishment, must try it out…

      Liked by 1 person

  11. M. L. Kappa
    July 28, 2016

    Mmmmm….

    Like

  12. katechiconi
    July 28, 2016

    Up here, I have exactly the same problem with meringue, which makes the expected Christmas pav a bit of a nightmare, and lemon meringue pie just weeps and oozes. Love the sound of these; I have some macadamias which need a home to go to, so I might ‘arrange’ some egg whites to play with…

    Like

    • ladyredspecs
      July 28, 2016

      I wish I could ship egg whites to yo Kate. These were little gems and seemed to improve with age.

      Like

      • katechiconi
        July 29, 2016

        It’s not the whites that are the problem but the humidity. I can achieve a meringue in the winter, just not in high summer, with 80% humidity 🙂

        Like

  13. Francesca
    July 28, 2016

    Not only a fabulous recipe for a lovely light biscuit but links to heaps of other concoctions. This page gets saved for my return. Thankyou.

    Like

    • ladyredspecs
      July 28, 2016

      Don’t think for one minute about being in the kitchen in chilly Vic. Enjoy your break…

      Liked by 1 person

  14. creativeshare
    July 28, 2016

    Hello Sandra,

    I love the words in your “about me”… so honestly refreshing. I feel truly sorry for people who cook but have no passion for it. I am far away from your level but I keep plodding away and reading the advice of people such as yourself. One day, I hope to be able to write from experience too.

    Best Wishes!
    Nick

    Liked by 1 person

  15. Debi @ My Kitchen Witch
    July 28, 2016

    I’ve been making a lot of egg custard ice creams lately and now have a freezer full of little tubs if egg whites. I cannot thank you enough for this post!!! Humidity is high here in Athens, so these little macaroons are perfect.

    Like

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