Look: Mamon recipe from the Goldilocks Bakebook | Inquirer

Look: Mamon recipe from the Goldilocks Bakebook

/ 01:18 AM April 08, 2017



Ingredients – Measurements:

Pan Brush:

Salted Butter (Softened) – ¼ cup

Egg Yolk Side:

Salted Butter – ¼ cup

Cake Flour (Unsifted) – 1 cup

Baking Powder – ½ tsp

Sugar – ⅓ cup

Egg Yolks of 6 large eggs

Water – ¼ cup

Egg White Side:

Egg Whites of 6 large eggs

Cream of Tartar – ¼ tsp

Sugar – ½ cup

Optional Toppings:

Unsalted Creamed Butter – as desired

Grated Cheddar Cheese – as desired

Sugar – as desired


Preheat oven to 325 degrees Fahrenheit.

  1. Place softened salted butter in a mixing bowl with paddle attachment. Set to medium speed, and cream the butter for approximately 5 minutes until it turns a light yellow in color.
  2. Generously brush 14 mamon molds with the creamed butter, making sure the ridges of each mold are fully coated to prevent sticking.
  3. Melt the butter in a saucepan over low heat, then set aside to cool.
  4. Combine the cake flour, baking powder, and sugar in a bowl. Sift 3 times, then set aside.
  5. Pour egg yolks, water, and melted butter in a mixing bowl with paddle attachment. Mix at low speed for 1 minute to blend ingredients.
  6. With the mixer still running, gradually add the sifted dry ingredients (cake flour, baking powder, and sugar) and continue mixing for 3 minutes until all ingredients are blended. Scrape the bottom and sides of bowl, then set aside.
  7. Combine egg whites and cream of tartar in another mixing bowl with wire whip attachment. Beat under high speed until the egg whites double in volume.
  8. While maintaining high speed, gradually add ½ cup of sugar in a steady stream.
  9. Continue beating until medium peaks are achieved in the process.
  10. Set mixer to low speed, and run for a few seconds to eliminate large air pockets in the meringue.
  11. Manually fold in the egg yolk side into the meringue using the cut-and-fold method. Folding in should be done swiftly but gently to prevent the meringue from collapsing.
  12. Once batter is evenly mixed, divide the batter equally in to the prepared mamon molds.
  13. Bake mamon in the center of the oven for 15 to 18 minutes.
  14. Once baked, remove mamon from the molds immediately, and set on wire rack to cool.
  15. (Optional) Brush tops with butter, then sprinkle grated cheese and sugar.
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TAGS: Filipino bakery, Filipino pastries, Filipino snacks, Goldilocks Bakebook, Recipes
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