Cashew Meringue/ Thoothukudi Macaroon
This heavenly, crunchy cashew meringue will melt in your mouth like a little cloud.
This meringue is wildly popular in South India and goes by the name Cashew Macaroon and is usually available in most bakeries. There is a bit of history to this delicate treat from India that originated back from the colonial times when Portuguese, British and French occupied India. This particular treat is popular in a fishing port called Thoothukudi that was occupied by the Portuguese for over 150 years. Although referred to as macaroon, in my opinion this is a delightful meringue that we have all know and love, with a generous amount of cashews that lend the meringue its lovely ivory color.
With just 3 main ingredients, this treat is quite simple to put together. It does have a good amount of drying time but is well worth the wait.
Ingredients
-
Eggs - 4 large, whites separated
-
Granulated sugar - 3/4 cup
-
Cashews - 1 cup, raw, unsalted
-
Salt - a pinch (optional)
-
Cream of tartar - 1/4 teaspoon (optional)
Preparation
-
Grind the sugar and set aside. Grind the cashews and set aside.
-
Whisk the egg whites on low speed till they turn foamy. At this stage add the ground sugar little by little. If you're using salt and cream of tartar, add them also.
-
Increase the speed and beat on high for several minutes till stiff peaks form. The eggs should be glossy and thick - the egg white should hold its shape.
-
Mix the cashew powder little by little and fold gently without deflating the egg mixture.
-
Transfer to a piping bag or a ziploc and pipe into shapes of your choices on a baking pan or silicon mats.
-
Let them sit out for about 20 minutes while you preheat the oven to 200 degrees Fahrenheit.
-
Bake them on the middle and lower 1/3 of the oven for 90 minutes.
-
Once done, turn off the oven and let them stay in the oven for another couple of hours or overnight. This makes the meringues really crispy and is essential for the drying process.
-
Serve them immediately or store in an airtight container. Try one today!
Tips:
-
When grinding the cashews, use the pulse mode to avoid separating the oil.
-
Eggs should be at room temperature and well separated. Even the slightest bit of york will deflate the mixture.
-
Make sure the mixing bowl is bone dry as this helps the process immensely.
-
Fun experiment: Do Yolk and Grease Really Ruin Egg Whites for Beating?
https://www.seriouseats.com/2014/10/is-it-true-not-to-get-yolk-in-egg-whites.html
Products used in this recipe
Cream of tartar
Silicone baking mat
Electric mixer
Did you bake this treat? I'd LOVE to see it!
Snap a picture and hashtag #tessiefoodculture or tag me @tessiefoodculture on Instagram or facebook!
This post may contain affiliate links. Please read the disclosure.
