Description
Cashew macaroons are very well know in Tamilnadu especially in tuticorin.Itz a dessert which is made from Egg whites and sugar.Cashew is added for extra taste.Here in US it is named as Meringue .This is the link where u can find the history of it http://en.wikipedia.org/wiki/Meringue. I got this recipe from my tuticorin friend Mrs.Lakshmi Subbu.Here goes the process.Hope u all Enjoy making this wonderful dessert :-).
| Ingredients | |
|---|---|
| 2 no | Egg whites (from 2 eggs) |
| ½ cup | Granulated sugar |
| ½ cup | Coarsely powdered cashew |
| ½ no | Lemon |
Instructions
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.
Notes
I could n’t get the exact shape but the taste was the same as tuticorin one.
U can even powder the ½ cup of granulated sugar and add. ¼ cup sugar for each egg white.
U can even use vanilla extract.But itz optional.
Try to bake macaroons on a sunny day.Egg whites won’t whip as high in moist weather.’coz my first attempt failed coz of the moist weather.
U can add 1/8 tsp of lemon juice for every 2 egg whites in making macaroons instead of rubbing it.If itz for baking cake then u have to add 1/8 tsp of lemon juice for every egg white to stabilize.
Comments
33 responses to “Tuticorin Cashew Macaroon”
Thank you so much for the recipe. Came out amazing. Mine retained the cone shape too. Loved it. Thanks again.
i love the taste
Thanks a lot for the recepie, It would be great if you can tell me its 220 C or 220 F. Generally we make french macaroon at 375-400 F for 7-12 minutes [ depends on altitude and the type of oven ]. Anyhow , I will expriment this recepie as it will being back my memories from old Thootukudi 🙂
Which oven should be used for this ?
Good recipe. I have a doubt though. Is the temperature 220 degree fahrenheit or celsius?
Now you can buy real tasty thoothukudi macroons from http://www.NativeSpecial.com. I tried once and they delivered it in 3 days. It was wonderful.
Dear Madam,
I tried the recipe with the same proportions. now when baking I preheated my oven to 220c before I started whipping the ggs. I piped it in the sheet and baked for 20 minutes or so. It got quite burnt and not only that completely flat. why does this happen and what to do ?? I would really like to try this wonderful recipe
I got good code shape in parchment paper, when baked went flat, hope will find out how to get a cone shape. Instead of lemon juice also can use tartar cream, ( most of american grocery stores have that in spices section). 1/2 teaspoon for 2 eggs
Thank you Sumitha…I’ve been searching for this recipe for ages. The macaroons came out quite well. I did not have a lemon, so I used 1/8 tsp of cream of tartar instead. Is the oven temperature supposed to be 220 degrees F or 220 degrees C? I set it at 220F and had to leave the macaroons in the oven for 1hr and 15 mins. Thx again for the recipe 🙂
i am searching this recipe for long…. its my 3 yr old’s favorite. thank you for the recipe i am gonna try it tommorow
will post how it comes after trying
Great recipe… been looking for it for months! But I do have a small question. The oven temperature… is it 220 degrees F or Celsius???
Very elaborate way of explaining a recipe. Good go:)) My husband's favorite since he hails from tutty… try panitu soolurenga…
i tried exactly the same proc but after baking the final product was sticking to the sheet. the outer part is very crisp, it broke and the lower part sticked to the sheet and didnt come out. inside was bit gummy though i ate it picking the pieces
where did i go wrong?
Care,When did u preheated the oven??.before starting the Egg whipping process r after .'coz no longer the whipped macaroon cream should be kept outside in the air.With no time it should be kept inside the preheated oven.I just preheated the oven for about 10- 15 minutes meanwhile carrying the whipping process simultaneouslly.Hope this will work..
Oh yes. i started the oven after i did with all whipping mixing and ready with aluminum foil sheets.
Thanks!! to Sumitha for this recepie. Macaroons came out well & the shape did hold out well (nice pointy cones). 'Care' I had somewhat similar problem too, I just left it a little longer in the oven. Even after that it still was a little sticky ( I was impatient & i tested one ) but let it completly cool & it came right off the foil like i said nice pointy crispy macaroons. The key is to let it cool off completely. Thanks to Sumitha again !!!
Thnx somasa!!!.Good u have got a pointy cone macaroons..If u have taken any pictures just post it in the comment collumn.V r glad to c it :-).I have added ur points under my recipe.Thanx
My macaroons came like urs Sumitha..Flat.. But Somasa how did u get the cone shape Somasa?? did u follow Sumitha’s steps as it is?? give me the exact timings for beating egg whites, adding sugar… Thanks
i have been searching fo rthis long time
thx. fantastic demonstration
Thanx Care!!!
hai sumi ur recipes are too gud and ur presentation is amazing ,ur instructions are very clear and what all the recipes u posted are all my favourites but unfortunately i dont hav a whisk or mixer,so i am not able to experiment ur recipes ,anyway once i get it first i am going to try ur macaroon ,thanx for sharing this delicious snack with us
One of my husb’s favourites Sumitha…….nice pictures and simple presentation.good work.
I tried it today. Wonderful, i still couldn't believe that i can prepare this at home so easily. I love this. Thank you so much for sharing. Keep going…
Thanx venuani try panninathuku…Enjoi the taste..
Wow Sumitha..kalakals unga macarons..
very nice dish….i have had it b4 …anyway got ur recipe to do my self thank u…. divya
Thanx divya :-).kandippa try pannitu sollunga…
sorry am very excited to see ur procedure and recipe instead of what to say by mistake i type what u say so sorry
regards
dana
Very neat and attractive..thanx for sharing Sumitha
Sadhana Raveen
Good Recipe sumitha, will surely try it
Sumitha,
Chance e illa.. Simply superb! Awesome recipe with step by step presentation and pictures are bright and clear illustrating each process.
When I was in college my tuticorin friend used to give me boxes and boxes of macaroons.
Thnx for sharing.
wow what u say
Absolutely fabulous!! good step by step instuction, thanks for sharing.