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–+ servings
Closeup shot of mamon showing fluffy texture.
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5 from 2 votes

Mamon Recipe

Try this mamon recipe for the best, the fluffiest and the most delicious Filipino butter mamon. Perfect with coffee, in lunch boxes, and for all your celebrations.
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: Filipino
Servings: 12 mamon
Calories: 75kcal
Author: Jolina

Equipment

Ingredients

Egg Yolk Mixture

  • 5 pieces egg yolks from large eggs, room temperature
  • ⅓ cup vegetable oil or any neutral oil
  • ⅓ cup milk room temperature
  • ⅓ cup granulated sugar
  • 1¼ cups cake flour sifted
  • 1 tsp baking powder
  • ¼ tsp salt

Meringue

Topping

US Customary - Metric

Instructions

  • Preheat oven to 350F. Line mamon molds with paper liners. 
  • In a large bowl, whisk egg yolks, oil, milk and sugar until incorporated.
    5 pieces egg yolks, ⅓ cup vegetable oil, ⅓ cup milk, ⅓ cup granulated sugar
    Egg yolk mixture in a bowl.
  • Sift cake flour, baking powder and salt directly into the egg yolk mixture. 
    1¼ cups cake flour, 1 tsp baking powder, ¼ tsp salt
    Dry ingredients sifted into egg yolk mixture.
  • Stir until combined and set aside.
    Egg yolks with flour mixture.
  • In another bowl using a handheld electric mixer or using a stand mixer fitted with the whisk attachment, whisk egg whites and cream of tartar until foamy. 
    5 pieces egg whites, ½ tsp cream of tartar
    Foamy egg whites in a bowl.
  • Gradually add sugar and whisk to stiff peaks.
    ⅓ cup granulated sugar
    Egg whites whipped to stiff peaks.
  • Fold a dollop of meringue to your flour mixture to lighten it.
    A dollop of meringue added to batter.
  • Add the rest of the meringue and fold until well blended.
    Meringue added to batter.
  • Transfer to prepared molds and bake for 20-25 minutes or until the tops turn a light golden brown and spring back when gently pressed. 
    Batter in molds on a pan.
  • Remove from oven but leave in the molds for a few minutes until firm enough to handle.
    Mamon fresh from the oven.
  • Place on a wire rack and brush the tops with softened butter (or melted butter if you prefer that).
    softened butter
    Overhead shot of freshly baked mamon brushed with butter.
  • Dip the top of the mamon into sugar (or sprinkle sugar on top) and serve.
    granulated sugar
    Overhead shot of mamon sprinkled with sugar.

Video

Notes

  1. If you don’t have mamon molds or liners, you can use a muffin or cupcake pans and line those with muffin or cupcake liners.
  2. The mamon will deflate a little after baking, this is normal.
  3. You can also sprinkle some shredded cheese on top, in addition to sugar.
  4. See post for more tips, FAQs, a troubleshooting guide, and step-by-step photos.

Nutrition

Calories: 75kcal | Carbohydrates: 16g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 5mg | Sodium: 53mg | Potassium: 79mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 17IU | Calcium: 25mg | Iron: 0.2mg