from one generation to the next
I always have a stash of egg whites in the freezer, leftovers from making yolk enriched recipes like ice cream. I’m slack about labelling and inconsistent about the egg sizes I buy so I rely on an educated guess to know just how many egg whites I have in each container.
Making meringue is futile in Brisbane’s tropical climate as the humidity reduces it to a sticky mess in no time flat and the thought of eating egg white omelette doesn’t appeal to me at all, so instead I make macaroons, not elegant French macarons but rustic Italian style nutty bites
I’ve shared many recipes for macaroons in the lifetime of this blog, but yesterday I took a gamble and made the mix by feel. After weighing pecans, almonds and hazelnuts and processing them to a meal I added whole sunflower seeds and pepitas to the mix then spiced it up with freshly ground cardamom seed.
The trick to making good macaroons is to only add enough egg white to lightly bind the nuts and sugar together. The mix should be neither sticky nor crumbly. My mix was a tad dry after I’d added all the egg white I’d defrosted so I added a generous slosh of Grand Marnier.
This was an outstanding batch of macaroons, a recipe worthy of sharing, but please take it as an encouragement to try creating your own macaroon recipe.
I consider these sweeties a delicious healthy treat. They’re especially good with a strong espresso
Seeded Cardamom Macaroons
60g sunflower seeds
60g pumpkin seeds
180g castor sugar
1 teaspoon sea salt
2 teaspoons of cardamon seed, ground
2-3 egg whites
2 tablespoons Grand Marnier
extra pecans to decorate
Preheat the oven the oven to 170C and line 3 ovenproof trays with baking paper.
Weigh the nuts, sugar and salt, tip into the jug of your food processor and process to a fine meal.
Tip into a bowl the stir through the seeds and spice.
Add the egg white a little at a time, stirring thoroughly after each addition. Stop adding egg white as soon as the nuts form into a crumbly mass.
Add the Grand Marnier and thoroughly mix through.
Roll dessertspoons full of the mix into balls then press 1/4 pecan into the top of each flattening the ball a little in the process.
Place on the paper lined trays (they will not spread) and bake until golden brown, about 20 minutes.
Transfer to a wire cooling rack and when cold, store in an airtight container.
Click the links below to see other macaroon recipes