Tuticorin Cashew Macaroon

Powder the cashew coarsely.

Step 1:

Preheat the oven to 220.

Step 2:

Line a baking sheet with aluminum foil/parchment paper.

Step 3:

Just rub the lemon all over the surface of the stainless steel bowl.( Rubbing an acid such as lemon juice will help increasing stability. Using an copper bowl for mixing also helps without having to add any acid.Here we are using stainless steel bowl.)

Step 4:

Filter the egg whites into the bowl.Start beating the egg whites ,Gradually increase the speed from low to high.withing 3 minutes u will get a soft peak.Tips will be curl.

Step 5:

This is the time to add sugar.Add sugar gradually using the other hand.Start sprinkling the sugar little by little. Continuously beating(high speed) on the other hand.Never stop beating until stiff peaks are formed and the sugar has dissolved.When u touch the egg white cream inbetween the fingers,it should be almost smooth without traces of sugar.It will take about 10 to 12 minutes(app.,).

Step 6:

Now add the coarsely powdered cashew into the eggwhite cream.Fold it gently.

Step 7:

Fill the eggwhite cream into a Ziploc bag.cut the edge.Start filling the tray forming a cone leaving spaces inbetween.

Step 8:

Straight into the oven.bake it for 30 mintues.Switch off the oven.Taste it .If u like the macaroon to be chewy u can take the tray out.If u want even more crispy let it stay for 15 minutes more in the oven(Switch off position).

Step 9:

Cool it for about 30 minutes.Store it in an airtight container.