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cardamom-custard-macaroons
Cardamom Custard Macaroons
A wintery riff on a classic. This version of Cardamom Custard Macaroons over-delivers: crisp and caramelized exterior, rich and chewy interior with the gentle spice of cardamom.
A wintery riff on a classic. One bowl and measuring cup-free, this version over-delivers: crisp and caramelized exterior, rich and chewy interior with the gentle spice of cardamom. These macaroons live their best life when enjoyed the same day they’re baked – and if timed perfectly, you’re biting into one within 20 minutes of taking them out of the oven. Mmm…
4 Tbsp unsalted butter, melted & cooled slightly
1 tsp Pure Vanilla Extract*
¼ tsp almond extract
1 large egg
½ tsp Cardamom Seed,* ground
1 tsp Cyprus White Sea Salt*
14 oz sweetened condensed milk
14 oz sweetened flaked coconut
4 oz unsweetened flaked coconut
Yield
42-44 macaroons
Preheat oven to 350°F. In a large mixing bowl, whisk together butter, vanilla and almond extracts, egg, cardamom, and sea salt. Stir in sweetened condensed milk, then add coconut; mix until thoroughly combined.
Line two cookie sheets with parchment paper. Use a 2-tablespoon ice cream scoop to portion equal-sized mounds, roughly 1½-inch diameter and 1-inch tall. Bake until edges and tops are golden brown, about 24-26 minutes, rotating pan(s) halfway through baking. Remove from oven; let cool 5 minutes then transfer to a cooling rack.
Over time, the crisp texture will diminish; toast them at 350°F on a lined baking sheet for 5 to 10 minutes to restore them to their former crispychewy glory. Keep a close eye on them so they don’t get too dark.
Makes 42-44 macaroons.
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