This month’s prize package includes a collection of Christopher Kimball for Kuhn Rikon cookware, including the Christopher Kimball for Kuhn Rikon Collection Wok Skillet, Tongs, Traverse Whisk, Softedge Quick Turn Spatula, Serrated Pocket Peeler, Spider Skimmer, All-Purpose Kitchen Grater, Ratchet Grinder, Storage Jars, Everything Ladle, Pop-Up Steamer Basket, and Duromatic Pressure Cooker.
Cardamom and ground ginger infuse these macaroons with alluring fragrance and flavor, and the saffron adds a golden hue. They're the perfect sweet to pair with hot tea or coffee. The cooled cookies can be stored in an airtight container at room temperature for up to three days; their exteriors will lose their crispness but the flavors will still be fantastic.
large egg whites
teaspoon kosher salt
01Heat the oven to 350°F with a rack in the upper- and lower-middle positions. Line 2 baking sheets with kitchen parchment. In a large bowl, whisk the egg whites, salt and saffron until the whites turn bright yellow, 1 to 2 minutes. Let stand for 5 minutes, whisking occasionally, to allow the saffron to bloom.
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