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Petit Fortunes- Bite-sized Cashew Macaroons

These Petit Fortunes- Bite-sized Cashew Macaroons are easy to whip up and a delight to give. These nut-filled pastries are hard to put down. Sometimes called 'Petit Fours' or 'Petit Fortune Macaroons', these originated from Pampanga, a province north of Manila, Philippines. Simply put together the crushed cashew nuts and other ingredients. Bake them quickly and when cooled, wrap them in colorful cellophane.Put them in pretty baskets and they make great gifts. I added some of my own ingredients to this recipe inspired by Lillian Mercado Lising Borromeo.  Makes 48 tiny pieces, about 1-inch in diameter each.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Dessert, Snacks
Cuisine: American, Asian, Filipino
Keyword: Filipino Petit Fortunes Cashew Macaroons
Servings: 4 people
Calories: 203kcal
Author: Asian in America

Equipment

  • Electric cake mixer
  • Mini muffin tins (1-inch diameter)

Ingredients

  • 1 cup crushed roasted cashew nuts (unsalted)
  • 2 Tablespoons all-purpose flour
  • 3 Tablespoons heavy cream
  • 2 Tablespoons caramel dulce de leche bottled, store-bought
  • 4, beaten egg yolks
  • 4 egg whites
  • 1/2 cup granulated sugar divided, use 1 Tablespoon for egg whites granulated sugar
  • 1/3 cup melted unsalted butter
  • 2 Tablespoons confectioners' sugar for sprinkling top
  • 2 Tablespoons candied cherries for topping (optional); or use glazed dried fruits
  • 45 pieces fluted paper cup liners 1-inch in diameter

Instructions

  • Preheat the oven at 350 degrees. Prepare and line a mini muffin tin with small sized fluted paper cups about one-inch in diameter.
  • To crush the whole cashews, place in a resealable plastic bag and pound with a mallet. Or for fast results, use a food chopper or processor. Set the cashews aside.
  • In a medium mixing bowl, mix together the dry ingredients: Cashew, flour, sugar. Set aside.
  • Using an electric mixer, beat the egg whites till stiff and no bubbles are showing. Add the 1 tablespoon of sugar.
  • Separately, in the mixing bowl of the dry ingredients, add the following: Melted butter, cream, dulce de leche and egg yolks. Blend and incorporate everything well.
  • Using a spatula, gradually fold by hand, the dry ingredients and yolks mixture into the egg whites. Blend well.
  • Pour a tablespoon of the batter into tiny fluted paper cups lining small muffin tins. Batter should fill only ¾ of the cup.
  • Bake at 350 F degrees for 15 minutes or till top is golden brown.
  • When done, remove from oven. If desired, sprinkle the top of the petit fortunes with confectioner’s sugar using a fine sieve or colander.
    Optional – top each cup with 1 or 2 pieces of candied dried fruit. Allow the Petit Fortunes to cool, wrap in colored cellophane paper and pack in pretty baskets or decorative jars for gifts.
  • Storage: You can make these ahead, cool them thoroughly, and then wrap in plastic resealable freezer bags or airtight plastic containers. They can be kept frozen for 2 to 3 weeks.
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Nutrition

Serving: 1g | Calories: 203kcal | Carbohydrates: 38g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 54mg | Potassium: 49mg | Fiber: 1g | Sugar: 33g | Vitamin A: 165IU | Calcium: 7mg | Iron: 1mg