Cardamom Maple Mini Macaroons

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!