Tuticorin Cashew Macaroon

cashew-macaroon-5-13-2008-12-19-00-PM

Written by SumithaDinesh

33 Comments

  1. Pristley

    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 :)

  2. Star

    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

  3. venkat

    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

  4. xyz

    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 :)

  5. vimalsen

    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

  6. leyameera

    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???

  7. albina

    Very elaborate way of explaining a recipe. Good go:)) My husband's favorite since he hails from tutty… try panitu soolurenga…

  8. care

    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?

    1. SumithaDinesh

      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..

    2. somasa

      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 !!!

      1. SumithaDinesh

        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

      2. Anita

        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

  9. NISHAKARTHIK

    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

  10. venuani

    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…

  11. danalakshmi

    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

  12. abhimuthu

    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.

Leave a Comment

Your email address will not be published. Required fields are marked *

CAPTCHA Image

*