Runamock
Baking is not my forte. I mean, I am actually pretty terrible at it. Ask anyone who knows me well, and they'll tell you just as much. So when Runamok Maple asked me to try my hand at a new recipe along with their delicious cardamom infused maple syrup, I'd be lying if I told you that I wasn't a little nervous to give it a shot. But, I have said it before, and will continue to do so...this blog is all about getting myself out of my comfort zone and exploring my "creative" side. So, with my reservations set aside (mostly), I settled on making macaroons!
This past weekend was a long weekend for me, so I decided this was the perfect opportunity to take advantage of the extra time I thought I would need to cook multiple batches of macaroons before I got them right. Imagine my surprise, when I managed to pull off a pretty good looking batch on the first try!! But, the true test of course is, how did they taste? Well, considering my boyfriend ate almost all of them in under five minutes, I'd say I did pretty damn good! (Ok, self-congratulatory round of applause over now) :)
Check out the recipe I used to make the macaroons below. Also, be sure to check out all of the awesome flavors of maple syrup that Runamok Maple has to offer!
Cardamom Maple Mini Macaroons
~ Recipe courtesy of Monica Bhide ~
Ingredients
- 2 Organic Egg Whites
- 1/2 Cup Runamok Maple Cardamom Infused Maple Syrup
- 1 Tablespoon Honey
- Pinch of Sea Salt
- 1 & 1/2 Cups Unsweetened Shredded Coconut
- 2 Tablespoons All-Purpose Unbleached White Flour
- 1/2 Teaspoon Vanilla Extract
Preheat the oven to 325°F and line a baking sheet with parchment paper. Combine the egg whites, maple syrup, honey, and salt in a saucepan over medium heat and cook, stirring constantly, until just warm, about 1 minute. Add the coconut, flour, vanilla, and cardamom and continue to cook, stirring constantly, until the mixture just begins to sizzle and is slightly dry, about 2 minutes. Remove from the heat and let cool for a few minutes.
Using a teaspoon and your fingers, form the dough into 24 small mounds on the prepared pan. Bake for 20 to 25 minutes, until golden brown. Let cool completely before serving.
