Cardamom Macaroons Recipe From Hedy Goldsmith | Tasting Table Recipe
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.
Recipe from Hedy Goldsmith, Michael's Genuine Food & Drink, Miami
Cardamom Macaroons
Coconut macaroons get a welcome face-lift from the addition of candied gingerand cardamom.
Servings
18
to 20 macaroons
Ingredients
- 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 from1 split and scraped vanilla bean
- ½ teaspoon ground cardamom
- ½ teaspoon kosher salt
- 3 tablespoons turbinado sugar
Directions
- Preheat the oven to 325°. In a large bowl, stir together the coconut, egg whites, ginger, granulated sugar, vanilla bean paste, ground cardamom and salt until the mixture is moist and well combined.
- Use your hands to press about 2 tablespoons of the mixture into a tight mound and place on a parchment-paper-lined rimmed baking sheet. Repeat with the remaining dough, leaving a 1-inch space between cookies. Sprinkle the top of each macaroon with some of the turbinado sugar. Bake the macaroons until some of the coconut strands turn golden-brown, 18 to 20 minutes.
- Remove from the oven and cool completely before removing the macaroons from the baking sheet and serving. Make Ahead: The macaroon dough can be refrigerated in an airtight container for up to 1 day before baking. Storing: The cookies can be stored in an airtight container at room temperature for up to 4 days or frozen for up to 3 weeks. Let the cookies thaw at room temperature for at least 2 hours before serving.