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