Homemade Cashewnut Cardamom Macaroons Recipe

Cooking Directions

• STEP 1.Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
• STEP 2.In a food processor, pulse the cashewnuts until finely ground.
• STEP 3.In a large bowl, combine the ground cashewnuts, powdered sugar, cardamom powder, and salt.
• STEP 4.In a separate bowl, whisk the egg whites until frothy.
• STEP 5.Gradually add the egg whites to the cashewnut mixture and mix until well combined.
• STEP 6.Using a cookie scoop or a spoon, drop rounded tablespoons of the mixture onto the prepared baking sheet.
• STEP 7.Bake for 12-15 minutes, or until the macaroons are golden brown around the edges.
• STEP 8.Remove from the oven and let cool completely on the baking sheet.
• STEP 9.Once cooled, transfer the macaroons to a wire rack to cool completely.
• STEP 10.Serve the macaroons as is, or store in an airtight container for up to 1 week.

Cooking Tips

• Make sure to pulse the cashewnuts in the food processor until finely ground, but be careful not to over-process them into a paste.
• For a stronger cardamom flavor, you can add a pinch of ground cardamom seeds to the mixture.
• To achieve perfectly round macaroons, use a cookie scoop to portion out the mixture onto the baking sheet.
• If you prefer a sweeter macaroon, you can dust them with powdered sugar before serving.

Storage and Serving

• Store the macaroons in an airtight container at room temperature for up to 1 week.
• Serve the macaroons as a dessert or snack, and enjoy them with a cup of tea or coffee.