Karabij

Directions

1. 1
   Prepare the maamoul dough exactly as described in the basic recipe but leave out rose or orange-blossom water and use water rather than milk to bind it.
2. 2
   Fill the maamoul with nut filling and shape them into little balls.
3. 3
   Do not flatten them, and do not decorate their tops.
4. 4
   Bake as directed and cool.
5. 5
   Prepare the cream.
6. 6
   Pulverize the dried pieces of bois de Panama (the wood we had at home was white, but I have seen some darker ones).
7. 7
   Soak it for several hours in 1 1/4 cups water.
8. 8
   Transfer to a very large saucepan together with the soaking water, and boil until the mixture has thickened and is reduced to about a quarter of the original volume.
9. 9
   Take care while doing this, as the mixture foams and rises considerably.
10. 10
    Strain through fine muslin.
11. 11
    You will be left with about 1/4 cup.
12. 12
    Heat the sugar with 1/2 cup water until dissolved.
13. 13
    Bring to the boil and add lemon juice.
14. 14
    Simmer until thickened.
15. 15
    Add the orange-blossom water, and remove from the heat.
16. 16
    Add the hot solution of bois de Panama (off the heat, as otherwise it will foam up and overflow), stirring vigorously with a fork.
17. 17
    Then leave to cool.
18. 18
    Whisk the egg whites until very stiff.
19. 19
    Add the heavy syrup mixture gradually, little by little, beating vigorously all the time.
20. 20
    The mixture will foam and expand into a thick, shiny, white, elastic cream.
21. 21
    This is the naatiffe.
22. 22
    Dip each maamoul in this cream, making sure it is well coated.
23. 23
    Arrange them all in a pyramid in a serving dish, and pour the rest of the cream over them.