Tuticorin Cashew Macaroon

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

Separate the egg whites from the yolk when they r cold enough.Keep ur hand and the utensils clean.There should not be any traces of fat/grease.The utensil and the beaters should be clean dry.wash ur hands for every egg white separation.so that u can’t find any traces of egg yolks.Let the egg whites stay for atleast 30 minutes in room temperature.

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.