September 13, 2011

Chewy Almond Cardamom Macaroons

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When I read the recipe for the first time, I am totally in love, pictured the texture {chewy*, the aroma so magnetism and are hard to figure it out {cardamom*, the luscious at every bite {almond*, all honestly Rockin. It has crispiness around the edges and chewy as the texture, unique yet delish! What I expected is what I’m getting it, decent and pleasant kind of macaroon.
If you like the kind of chewy cookies, I guarantee of these cookies are indeed satisfying.  

After getting the recipe from Nigella Lawson feast book--Frankly, I was surfing the net to look through and reading for so many sources to get the tips to starts of, making it literally precise and flawless because I couldn’t effort failure, as the ground almond which is the main ingredient is so darn expensive *here in my place




I’ve got to say that this recipe is so friendly, rather easy and relatively simple and you are definitely would relay on it for your high-tea-time making it at home *I am all ready for my x’mas this year!

It doesn’t make your kitchen in a mess, trust me:). The only thing you’ve got to note is always dub your palm into rose water or even just use plain water to wet, so it would 100% avoided you from stickiness annoy which is the main concern.










Chewy Almond Cardamom Macaroons
Nigella Lawson feast and some adaptations by me




Ingredients

200g ground almonds
200g caster sugar / I use 100gr of regular sugar
1/4 teaspoon of finely ground cardamom (optional)  
* I use 6 cloves of green cardamom, removed seeds 
and grind them all using mortar and pestle or cobek
2 egg whites
1-2 tablespoons of rosewater / I didn’t use
Blanched almonds for decoration
*halved the almonds to safe the pocket ;)



What to do

Preheat the oven to 200C/ 400F and line a pan with baking parchment.

Mix together almonds, sugar, ground cardamom and egg whites.
Knead with your hands or use the flat beater in a freestanding mixer 
until you have a coherent paste.
*I just kneed with my hand

Sprinkle some rosewater onto your hands and, 
thus scented and dampened, 
form little balls- about the size of small walnuts-out of the grainy thick paste.
* at this point, always dub your palm with rose water or just plain water to wet 
so it would steer clear of stickiness annoy.

As you put them on the lined baking sheet- about 3cm apart
squish them down slightly so that they are more like flat little patties. 
Stud the centre of each macaroon with a blanched almond.

Bake for 10-12 minutes, and remove from the oven 
when they are starting to turn a pale golden colour around the edges. 
Let them cool on a baking sheet. 
*keep in mind, let them cool completely on the liner before trying to remove them.

Store and keep in the airtight container.
They are all ready to rock and hitting your tea time