Homemade cashew nut macaroons

A couple of months back, I posted a photo and an article on Macaroons from Thoothukudi in my blog and facebook pages. Since then I have been receiving many request for cashew nut macaroon recipe. I attempted to make cashew nut macaroons as per recipes posted by many cookery websites and recipe books. But they all ended up in a big disaster because there is some secret ingredient which is needed to stabilize egg white - cashew nut - sugar mixture. All websites invariably asks for 2 egg whites for 100 g sugar but, during my trials I found the mixture become too watery and difficult to make macaroons. I kept on doing many trials (and errors ) and finally came with this recipe. During my trials I could never obtain the milky white colored macaroons which we normally get from shops. This is the best attempt I could make. I used milk powder as the stabilizer ( secret agent ) and the taste is same as the taste of Thoothukkudi macaroons.

Here?s the recipe for everyone. Please try this recipe and let me know the result. I appreciate if some one could give me the tried and tested recipe ( with secret agent ) for milky white macaroons.

Find here Thoothukudi macaroons

Please measure cashew nuts and sugar in standard measuring cups and all the ingredients should be at room temperature.

1 cup ( 100 g ) cashew nuts
1/2 cup ( 50 g ) sugar
1 tablespoon + 2 teaspoon egg white
1 tablespoon + 1 teaspoon milk powder
1 teaspoon vanilla essence
1/2 teaspoon butter

Grease baking tray with 1 teaspoon butter and keep aside.

Preheat oven ( OTG ) at 300 * F or 150 * C.

Whisk one egg white with a pinch of salt till stiff.

Powder cashew nuts and sugar separately.

In a bowl, gently mix powdered cashew nuts, powdered sugar, egg white, milk powder and vanilla essence.

Drop the macaroon mixture by the spoonfuls on the baking tray or you can make desired shape.. Keeping a distance of 3 cm between the macaroons.

Bake at 300 * F or 150 * C for 15 - 17 minutes or until edges are lightly browned. Remove from oven. Cool for 5 minutes before removing.

Upon my query on milky white macaroons Ruth Issac, a friend of mine sent me the detailed recipe. I made a few changes to the proportions ( for cashew nuts and sugar ) and baking time. Here is the result. Thanks Ruth for recipe.

Powder sugar with cardamom ( seeds only ) and keep aside.

Cut cashew nuts into very small pieces.

Grease baking tray with 1/2 teaspoon butter.

Preheat oven ( OTG ) at 150 * C or 300 * F.

In a bowl, mix cashew nut pieces, powdered sugar, lemon juice, a pinch of salt and whisked egg white.

Drop the macaroon mixture by the spoonfuls on the baking tray or you can make desired shape. Keeping a distance of 3 cm between the macaroons.

Bake at 300 * F or 150 * C for 15 - 17 minutes or until there is a slight color change. Remove from oven. Cool for 5 minutes before removing.