Cardamom Maple Mini Macaroons
Makes 24 macaroons | Prep Time 20 minutes | Cook Time 15 minutes
I knew I wanted to do a cardamom macaroon recipe for this book because my grandmother, Doris, got me hooked on them when I was knee-high. These bite-size morsels are made using organic maple syrup for just the right amount of sweet. Cardamom adds a warm, spicy touch, while aiding digestion and possibly slowing tumor growth.
Instructions
Preheat the oven to 350°F and line a baking sheet with parchment paper.
In a medium bowl, mix together the shredded coconut and the cardamom. Add the maple syrup and the vanilla extract and mix together until well combined.
In another bowl, whisk together the egg whites with a pinch of salt until stiff peaks form. Gently fold the coconut mixture into the egg whites and refrigerate for 20 minutes or freeze for 10 minutes.
Using a teaspoon and your fingers, form the dough into 24 small mounds on the prepared pan. Bake for 12 to 15 minutes, until golden brown. Let cool completely before serving.
VARIATION: For a more decadent dessert, dip the macaroons in chocolate. Chop 4 ounces of your favorite dark chocolate, 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!
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: 5 g; Protein: 1 g; Fiber: 1 g; Sodium: 20 mg
Reprinted with permission from The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery. Copyright © 2009 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
Ingredients
2 cups unsweetened shredded coconut
1 teaspoon ground cardamom
1⁄4 cup maple syrup
1⁄2 teaspoon vanilla extract
3 organic large egg whites
Pinch of sea salt