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.
So now, I offer you our delicious mamon recipe, your favorite. I am in awe of how you guys love these because I totally enjoyed those early days of making it. It is now with better pictures and with step by step instructions. A version 2.0, if you will.
I also made alterations because you were not too crazy about the shrinking of these mamon. I altered the recipe using one of the readers’ tip and it is perfect.
Let get right to it, shall we?
How To Make Mamon?
The first step is to set up a double boiler. No, calm down. It is just a glass bowl set over a pot of simmering water.
- Bring a pot with about 3-4 inches of water to a simmer. Maintain the simmer by using low to medium heat.
- Place your cream cheese, butter, milk and canola oil in a heatproof glass bowl. Set that glass on the top of the pot. It should be a bowl that fits perfectly.
- Check that the water is not touching the bottom of the bowl. If it does, carefully remove some.
- Whisk the mixture often until the butter and cream cheese melt and the mixture is smooth. Let cool.
Add the egg yolks and stir them into the mixture. Then combine the flour and baking powder and sift it over the yolk batter. Use a whisk to stir the mixture until it is smooth and lump- free.
In a bowl of a stand mixer, or use a hand-held mixer, beat the egg whites until frothy. Add the lemon juice and beat until soft peaks form. Add the sugar gradually while beating, until the egg whites form firm peaks.
Fold the egg whites to the yolk batter using a spatula. Add 1/3 of the batter at a time. Incorporate the mixture by making gentle swipes and scoops until the batter is uniform in color.
Spoon the batter gently into large baking cups. The ones I use measure 4 x 4 x 3 inches. My trusty baking cups are these silicone ones. They are my official mamon molds. They make the perfect size plus they are multi-purpose for making muffins, gelatins and even as brioche molds.
Arrange the cups in a large rimmed baking pan or a roasting pan. Place it in the center rack of the oven. Gently pour water into the roasting pan until the baking cups are about 1/3 submerged at their bottom.
Bake the mamon for 25-30 minutes or until a toothpick inserted at the center comes out clean. Turn off the oven and leaving the oven door slightly open, let the mamon stay inside for about 3 minutes. This helps minimize shrinking.
Take them out and let them cool on a wire rack. To serve, remove them from the molds for a real mamon feel. And behold, soft, buttery, moist and fluffy mamon. I am positive that you will love these!
Tips and Pointers
- Those wrinkly tops will subside as the mamon cools. Give it time and they will be the perfect looking, softest mamon that you make.
- To store them, or to give them as gifts, I wrap them individually in plastic wrap. You can then place them in a cake box or in a tightly covered container.
- You can use regular sized muffin molds. Just reduce the baking time. About 12-15 minutes is a good starting point.
- If you want to use a muffin pan, use cupcake liners and set the pan on a large roasting pan so you can still bake it in a water bath.
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This is the recipe for the softest, fluffy and most delicate mamon. Buttery with a hint of cheese, these moist little cakes will truly delight you.
- 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
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.
You can also use regular sized baking cups instead of big ones. Just reduce the baking time to 12-15 minutes. If you are using a cupcake pan, line it with cupcake liners and set it over a larger rimmed baking pan where you can put the water.
If you make this, please use hashtag #womanscribbles on Instagram or tag me @sanna.womanscribbles. I would like to see your baking!