Petite Fortune (Cashew Macaroons)

January 22, 2021
Petite Fortune

There is this belief that the best way to a man’s or anyone’s heart is through the stomach.

Before World War II, when my father was courting my mother, the ‘aphrodisiac’ that my mother prepared for my father was Petite Fortune.

I would only taste it when a grandaunt (Rosario Arnedo Gonzalez) would bring some to the Sunday lunch that my grandmother (Rosario Valdes Gonzalez) hosted. As a child, I would stuff these bite sized jewels into my pockets and slowly gobble them up. They tasted absolutely heavenly! At that time I didn’t know how to cook nor bake or even have the guts to ask, “How do you make them?”

When Lola Rosario ‘Charing’ Arnedo Gonzalez (to distinguish her from my Lola Charing,since, they were sisters-in-law, both were married to Gonzalez men, and both Rosario) passed away, I found out that the bake shop Hizon’s made them. When I would have the craving for them, I would go to Hizon’s Bake Shop and have my fill.

In due time, through research and experimentation, I finally came up with my own version of Petite Fortune. My husband, Stan, would say, “These are so addicting; you can never have just one or two; you want more and more!” See? The old adage is true!

(I added the watch in the photo to show you how truly petite, or small, these cashew macaroons are.)

Petite Fortune (Cashew Macaroons)

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
By Marianne de Leon Serves: 50 pcs
Prep Time: 30 minutes Cooking Time: 30 minutes Total Time: 1 hour

Bite-sized baked dessert made from coasted cashews, sugar, eggs, butter, and cream.


  • 350 grams cashew nuts - slightly toasted in oven; cooled and finely ground; use a food processor or nut grinder
  • 135 grams (2/3 cup) caster sugar
  • 50 grans (1/3 cup) confectioner/icing sugar - sift well
  • 1 whole egg
  • 1 egg white
  • 1/8 teaspoon salt
  • 55 grams (1/4 cup) butter - melted
  • 6 tablespoons thick cream



Preheat oven to 300ºF (150ºC)



50 pieces 1-inch diameter patty pan liner (tiny cup cake paper)


2 patty pans with 12 holes each (cup cake tray for tiny cup cakes with 1 1/5-inch holes)



In a mixer bowl, place all the ingredients.


Using the paddle attachment of mixer, mix the ingredients for about 5 minutes; till well blended.


Scoop 1 1/2 teaspoons of the mixture into each patty pan liner.


Bake for 30 minutes.


Remove from oven, cool in pan for 5 minutes then remove from pan and cool on baking rack.


  • Store in air tight jar or package them in containers.
  • These scrumptious bites make good gifts; specially for the Christmas season since they keep well even if they are not refrigerated.

You Might Also Like

No Comments

Leave a Reply