MAMON RECIPE

 If you have been following along, I actually went through to stages before I  arrived at this perfect mamon recipe. I had my first trials and second, and now I am confident that we have come to a happy place with these soft and fluffy mamon.

See those posts and the photos? Oh the early days of blogging! The photos are eeeeeek, and the words are much eeeeeeeeker! Anyways, the business, selling thing I wrote there? It no longer applies. I am now in a happy state of food blogging, developing recipes and sharing them to you all.

Ingredients

100 g cream cheese softened

70 g butter

½ cup milk

2 tbsp canola oil

7 egg yolks at room temperature

1 cup cake flour

3/4 tsp baking powder

7 egg whites at room temperature

1 cup sugar

¼ tsp lemon juice

Instructions

Fill a cooking pot with about 3-4 inches of simmering water. Bring the water to a boil, reduce the heat and let it simmer. In a heatproof glass bowl, add the butter, cream cheese, milk and canola oil. Place the glass bowl on top of the pot of simmering water.  It should be a bowl that fits perfectly over the pot. The simmering water should not be touching the bottom of the bowl. If it does, you need to lessen the amount of water carefully. Whisk occasionally until the butter and cream cheese has melted and the mixture is smooth. Let this cool.

Add the egg yolks to the mixture and mix it with a whisk until smooth.

Sift the flour and baking powder over the egg yolk mixture. Mix until smooth. Preheat oven to 350 F.

Using a stand mixer or a handheld mixer, whisk the egg whites until frothy. Add in the lemon juice and continue whisking until soft peaks form. Gradually add sugar in small amounts until stiff peaks form.

Gently fold the egg whites into the egg yolk mixture , ⅓ of the egg whites at a time. The final mixture should be uniform in color.

Spoon the batter into 12 large muffin molds. I used these silicone cups*.

Arrange the cups in a large rimmed baking pan or a roasting pan. Place in a 350F preheated oven. Gently pour water into the roasting pan until the mamon molds are 1/3 submerged at their bottom.  Be careful not to pour any water into the cups.

Bake for 25-30 minutes or until a toothpick inserted into the middle a mamon comes out clean.  Turn off the oven. Leave the oven door slightly open and let the mamon sit for about 3 minutes inside. Take them out and cool on a wire rack and if desired, remove from cups before serving.

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