I have come to associate macaroons with a certain difficult to make European confectionery. The internet brought with it waves of information about how and what to do to make these in myriad hues, all resplendent with perfect little 'feet' and exotic stuffing. The delicate little things yield in the mouth and dissolve in a burst of crunchy-yet-sticky sugaryness.
Life however was simpler when I was a kid. The biscuit-walla would come to the door balancing a black trunk on his head and the macaroons of my childhood emerged as crunchy little white and pink delights.
Like all things that the Indian sub-continent has touched, the macaroon too has felt the indelible touch.
The Mangalorean Macaroon is a good example.
I was introduced to this (rather addictive) variant of the macaroon when Patricia (aka Pat) or Oliver brought them back from Mangalore after they'd returned from a visit to their home and families there.
While the essence of the macaroon (egg whites beaten stiff with sugar) remain the same, the Mangalorean Macaroon has chopped cashew bits in them, and more often than not has an elaichi (cardamom) flavour to mask the smell from the egg rather than the bog standard synthetic vanilla.
When you bite into these, they have a hard crust that cracks and crumbles unlike the standard macaroons that are delicate and small. These ones are sized a little larger than a golf ball and has a delightful surprise as cashew nuts hidden in them once you've bitten a little of it off!
Here is a recipe from a fellow blogger...
Don't forget to try one of these :D
Life however was simpler when I was a kid. The biscuit-walla would come to the door balancing a black trunk on his head and the macaroons of my childhood emerged as crunchy little white and pink delights.
Like all things that the Indian sub-continent has touched, the macaroon too has felt the indelible touch.
The Mangalorean Macaroon is a good example.
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| Mangalorean Macaroon |
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| 'Feet' on a Macaroon from Mangalore |
I was introduced to this (rather addictive) variant of the macaroon when Patricia (aka Pat) or Oliver brought them back from Mangalore after they'd returned from a visit to their home and families there.
 |
| Cashew nuts within a Mangalorean Macaroon |
While the essence of the macaroon (egg whites beaten stiff with sugar) remain the same, the Mangalorean Macaroon has chopped cashew bits in them, and more often than not has an elaichi (cardamom) flavour to mask the smell from the egg rather than the bog standard synthetic vanilla.
When you bite into these, they have a hard crust that cracks and crumbles unlike the standard macaroons that are delicate and small. These ones are sized a little larger than a golf ball and has a delightful surprise as cashew nuts hidden in them once you've bitten a little of it off!
Here is a recipe from a fellow blogger...
Don't forget to try one of these :D
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