As Chewy As Can Be!

One Bite
 
Ok.
 
First, this is the most chewy cookies I’ve ever tasted in my life. I mean good-chewy! Very interesting texture as well, because it had crispy exterior, while boasting this wonderful soft grainy interior that feels surprisingly good to chew.
 
Second, it tasted so good, thanks to ground almond. If you’re a sweet-tooth, this is for you. If you don’t fancy cardamom, or any spices, simply ignore it. Me, a spice freak, loved the cardamom so much. In fact, I think it’s the “it” factor that made you go “mmm”. Note: use green cardamom, a.k.a. Indian cardamom. Not the white ones, a.k.a. Arabian cardamom. Ground it with mortar and pestle, a.k.a. your good old cobek.
 
Third, it freezes wonderfully. So you can make batches of them now, while you still have time and energy, and freeze them for Idul Fitri or whenever. Or keep them in stock for your everyday craving (true story).
 
Ultimately, fourth, this is dead-easy to make. A child can even bake it with eyes closed, I’m tellin’ ya.
 
Nigella’s Chewy Cardamom Macaroons
Modified by Riana
 
200g ground almonds
200g caster sugar (I reduced it to 160 g)
1/4 teaspoon finely ground cardamom (the green one, freshly grounded)
2 egg whites
1-2 tablespoons rosewater (nope, didn’t use it. But it’s nice to try it for once.)
approx 25g blanched almonds, 28 in number
(didn’t use either. I would though, if only my wallet allowed me to.)
 
How-to:

  1. Preheat oven to 200C and line a baking sheet with baking parchment.
  2. Mix together the ground almonds, sugar, ground cardamom and egg whites and knead with your hands, or use the flat beater in a freestanding mixer until you have a coherent paste (I used the whisk in my electric mixer, and it turned out fine). This is thick, and needs to be, so the mixer is the best bet.
  3. Sprinkle some rose water onto your hands (if using, if not, just use regular water) and, thus scented and dampened it, form little balls, about the size of smallish walnuts – out of the grainy thick paste.
  4. As you put them on the lined baking sheet – about 3cm apart – squish them down slightly so they are no longer balls but fat patties. Stud the center of each disc with a blanched almond (I decorated the cookies with cardamom seeds) and bake for 10-12 minutes. They will still be pretty pale when cooked but if they are beginning to turn golden at the edges, take them out of the oven and, lifting each one carefully with a spatula or fish slice, let them cool on a baking sheet.
  5. When cooled, store in an airtight container. You can make them ahead of time, open-freeze on a sheet for an hour, then fill plastic bags with them and keep them stashed in the deep freezer. They probably don’t need more than an hour to defrost at room temperature and be ready for the table.

 
Thanks, Nigella. When will you be a doll and sending me your pretty red ceramic measuring cups?
 
The Chewy Ones
 

14 thoughts on “As Chewy As Can Be!”

  1. Mbak akhirnya ada postingan baru. Kangeeen!
    Seneng bacanya. Kapan2 dakuw cuba ah (kalo lg rajin :))
    Mbak Ri, suka cardamom tea gak? Di sini popular banget, panggilannya ‘elaichi tea’.
    Green Cardamom punya ‘sweet flavour’ & ‘pungent aroma’, beda bgt ama brown cardamom yg ‘peppery flavour’. Cuma gw gak pernah kebayang sebelumnya bisa dibikin cookies. Thx for sharing the recipe Mbak Ri.

    Enak, Van. Eh, ada lagi cumin cookies. Pengen bikin juga.
    Mauuu, cardamom tea… Btw, aku suka bikin wedang sereh dipakein green cardamom gitu.. ya ampooon, sorga beneeer….
    —-Riana

  2. Good morning!😀 what a fantastic recipe! Thanks ! I’m a huge fan of Nigella but I’ve never seen these macarons soo thanks again. They look delicious!
    Silvia

    Yes, it was from her old season, i guess. I saw it on a re-run show, couldn’t stop thinking about it🙂 I was right. This is delish! ———Riana

  3. eh, mau ikutan nimbrung. yg dibilang Vania itu, sptnya enak banget deh, gue belum pernah coba green cardamom, norak ya?

    Kudu cobain!
    Iya, ya Liz.. gak nolak kan kalo dikirimin Vania satu orang satu pak😀 ———Riana

  4. Halu mbak. Hehe..aku lho yg temennya irzam yg sebulan ini sering ninggalin komen di dapur mbak. Mo nanya malu nih, jgn diketawain ya. Ehm…cardamom itu apa sih? Aku tertarik pengen bikin cookie-nya. Eh iya, ngomong2 ga pake terigu ya?

    Wanda! Topaz inget dikau banget tuh!🙂
    Cardamom is Kapulaga, darling. Pake yang hejo yak, yang India. Bukan yang putih.
    Iya, gak pake terigu. Ngandalin almond bubuk aja.
    ——-Riana

  5. teuteuuup, measuring cup..hehehe
    btw, gw juga fans berat Nigella lho Mba..
    toub abissss mang doi..
    baru baca aja udah ngecesssss…

    salam kangen dari HCMC, abi..

    Huahahaheheha… ember plastik bocor..
    Kangen juga, Biiii…
    HCMC itu adalah..??
    ——–Riana

  6. Oo…kapulaga toh? Ketauan males buka kamus. Hehe… What a small world ya mbak. Pennylane Baker yg kukagumi tnyata gak jauh2…Ih, masih ga nyangka! Soon as i got almonds in hand, i’ll try this recipe. Demen bgt ama kueh yg chewy2! Salam buat bang Topaz ya… : )

  7. mauuu…..

    eh beneran gampang kah? aku kan kalo bikin kue bisa awet berhari-hari saking ga layak makannya hihihi

    *berdoa segera punya oven*

  8. wah macaroons yang begini aku suka dan bikinnya lebih bisa dikontrol daripada french macarons yang baru aku coba. hiyaaaaaaa!! looks chewy indeed, ri!

  9. wah..ngecess.. mupeng bkn ni, tp sayangnya macaroon2 ni sll dr almond bubuk ya? di jogja susah banget dapetin almond bubuk.

    almond kupas ada kan? giling sendiri aja pake grinder/blender🙂 ———–Riana

  10. aku seneng banget mampir kesini da resep and photo kue yang enak-enak, yang buat aku penasaran bahasa inggris mb keren banget bukan hanya itu susunan bahasa mb waktu bercerita bikin aku kadang senyum-senyum kalu ada yang lucu, mb lulusan sastra inggris atau emang lahir dan besar di inggris ya? bis kalu aku bahasa inggrisnya kacau hehehe

    lahir dan besar di Tomang, hahaha… kebanyakan nonton film aja kali ya, modalnya cuma ngafalin line-line di film🙂 ———-Riana

  11. Mbak,
    aq sudah coba bikin, endang bambang, enak banget. berhubung gak ada cardamon (emang nyari nya kurang keukueh kali ye….) aq ganti pake pala. enak juga. I should have listen to your advice to reduce the sugar, but nevermind, anak dan suamiku doyan ko. Tapi ada problemnya nih, kok flubby banget ya bleber bleber gak bisa gendut bulet kaya di gambar. Apa kebanyakan putih telurnya ya? btw, I’m a big fan of nigella juga lho

    Udah sesuai resep kan? Atau telurnya gede-gede? Standard berat putih telur 30 gram. Adonannya liat banget kok, gampang dipulung dan bentuknya gak berubah selama dipanggang. ——–Riana

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s