Thoothukudi Macaroons Recipe | Cashew Macaroon | How to make Macaron | 90’s kids favorite | Cookd

Описание: Macaroons are sweet, crunchy, and finally melts in your mouth. These #Thoothukudi style Macaroons are made with only three ingredients: Eggs, Caster sugar, and Cashews. Now you can make these 90’s kids favorite #Macaroons easily

Macaroon Recipe:

Eggs - 2 nos
Caster Sugar - ½ Cup
Cashew - 75 grams / ½ Cup

Cooking Instructions:

1. Preheat an oven to 100°c.

2. Add the sugar to a mixer and pulse it for a couple of seconds. The sugar granules must be smaller. If you have castor sugar, you can skip this step and use it directly.

3. Add the cashew to a mixer. Pulse them for a couple of seconds at a time, so that they are coarsely powdered.

4. Separate the eggs carefully. Make sure that the yolk doesn’t dissolve into the egg whites at all.

5. Add the eggs into a bowl and beat it on low speed until it turns foamy.

6. Add the caster sugar in 4 batches. Add the next spoon only once the sugar is dissolved already. Continue adding and beating on low-medium speed until it forms stiff peaks.

7. Add the coarsely powdered cashew into the egg mixture and fold it very gently.

8. Add the mixture into piping bags with a large plain tip. Pipe it in cones onto a baking tray lined with a baking sheet/ butter paper.

9. Place the tray in the oven and reduce the temperature to 100°c. Bake for 90 minutes. NEVER open the oven door in between.

10. Turn off the oven and allow it to cool for 1 hour. Store in an airtight container for up to a week.

Cooking Tips:

1. Increase the speed of the mixer gradually from low to medium. Do not use high speed for this recipe.

2. Make sure that all the bowls and spatulas/whisks used are completely dry.

3. Bring the eggs to room temperature before using them.

4. It might be a bit difficult to make this in proper shape on a rainy/humid day.

5. If you have castor sugar available, you can use it instead of grinding regular granulated sugar.

6. Make sure that there is no egg yolk at all mixed in with the egg whites. You can separate each egg separately in a bowl, just to be safe. Even a drop of egg yolk can ruin the texture of the Macaroons.

7. Add the sugar gradually. Do not rush this step.

8. Store in an airtight container for up to a week.

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