Here is a great recipe and a wonderful way to introduce cardamom to your kids. Life of Spice resident nutritionist, Rebecca Katz provided this recipe and offers this wisdom, “Cardamom — One of my favorite spices, however, a little bit goes a long way. Otherwise your food will taste a like Chanel No. Five Perfume! Cardamom boosts digestion and has antibacterial and antiviral properties. Chewing on a cardamom pod is an effective remedy from everything to bad breath to relieving colic and hiccups. Cardamom tea is excellent for colds and respiratory infections.”
Cardamom Maple Mini Macaroons
By Rebecca Katz
makes 24 macaroons
2 organic egg whites
1/2 cup maple syrup
1 tablespoon honey
Pinch of sea salt
11/2 cups unsweetened shredded coconut
2 tablespoons all-purpose unbleached white flour
1/2 teaspoon vanilla extract
1/4 teaspoon ground cardamom
Preheat the oven to 325°F and line a baking sheet with parchment paper. Combine the egg whites, maple syrup, honey, 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.
Variation: 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!
Prep Time: 10 minutes • Cook Time: 20 minutes
Storage: Store in an airtight container at room temperature for 5 to 7 days.
Per Serving: Calories: 55; Total Fat: 3 g (2.7 g saturated, 0.1 g monounsaturated);
Carbohydrates: 7 g; Protein: 1 g; Fiber: 1 g; Sodium: 20 mg
Gorgeous photo by Sala Kannan. I combined two of her shots in to one!
This is a perfect recipe for this week. I traditionally make macaroons for Passover and leave out the flour or replace with Matzo Meal or Potato Starch. I’m loving the addition of Cardamom. I am going to whip up a batch tomorrow! Thanks for the great idea.
Oh, do those look good! Easy to adapt to gluten free, too. 🙂
Delish…thank you for sharing! Will make them this weekend with my lil’ chef Lance:)
Yum! I want to try to make these right away!
How cute are these? Cardamom just might be my favorite spice and it wouldn’t have occurred to me to use it this way. Very cool!
Wow these look incredible, and it seems pretty simple to make 🙂 Thanks for sharing. I’ll be trying it for Easter!
I cannot wait to try these macaroons! My 2 most favorite flavors have always been coconut and lime…now cardamom. I love cardamom in both savory and sweet recipes. Thank you for sharing!
I am in love with Cardamon these days and put it in my granola I make. Just had Cardamon ice cream (wonderful) and now Macaroons? How can life be so good?
I usually associate cardamon with savoury dishes, but these look delish and I can just imagine how well the spice would work with the flakes of coconut!