TT MIA | Cardamom Macaroons
We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.
To learn more about this recipe, read the related story, "Not Your Mother's Macaroons," in Tasting Table's Miami edition.
Editor's note: Coconut macaroons get a welcome face-lift from the addition of candied ginger and cardamom. For the freshest cardamom, grind it yourself: Crack the green pods open to reveal the seeds within, then pulse the seeds in a spice grinder or pound in a mortar and pestle until pulverized.
Yield: 18 to 20 macaroons
Cook Time: 20 minutes
One 14-ounce bag sweetened shredded coconut
3 large egg whites, at room temperature
⅔ cup finely chopped candied ginger
½ cup granulated sugar
¾ teaspoon vanilla bean paste, or ½ teaspoon vanilla extract plus the seeds from
1 split and scraped vanilla bean
½ teaspoon ground cardamom
½ teaspoon kosher salt
3 tablespoons turbinado sugar