How to make Tuticorin - Tamil Nadu Special Cashew Macroons

Ingredients Required for preparing Tuticorin - Tamil Nadu Special Cashew Macroons

Granulated Sugar - 100 grams

Cashew nuts - 100 grams (Coarsely Ground Powder)

Egg Whites - 3 numbers

Tuticorin - Tamil Nadu Special Cashew Macroons Recipe

Utensils/ Equipments Required for preparing Tuticorin - Tamil Nadu Special Cashew Macroons

Mixer/ Food Processor

Big Bowl

Manual/ Electronic Blender/ Beater

Flat Ladle

Piping Bag

Baking Tray

Baking Paper

Electric/ Microwave Oven

Preparation procedure for Tuticorin - Tamil Nadu Special Cashew Macroons

Grinding Cashew nuts into Coarse powder is the first process.

First take the cashew nuts and grind it into a coarse powder. Do not make it neither fine powder or coarse pieces. The Tuticorin - Tamil Nadu Special Cashew Macroons recipe will turn into a delicious dish only if the texture of the cashew nut is perfect.

Now we have to whisk egg whites into a paste with stiff peaks.

For this take egg whites in a bowl and beat it for 2 minutes.

At this time the egg whites will start to froth. Slow down the speed.

Beat/ Whisk the egg whites further until soft peaks are formed.

Now add a tea spoon of sugar once in every one minute and keep on whisking continuously.

Avoid adding all sugar at the same time. I made this mistake for the first time when I tried this Tuticorin - Tamil Nadu Special Cashew Macroon Recipe. The dish ended up in a poor textured cashew macroons. When we add the egg whites without sugar, we may get hard peaks at first. But when we rest it for some time (the time you take while piping) again it will turn to soft peaks. So secret of the perfect texture is nothing but adding sugar. That too little by little at equal intervals of time.

You will need two people to make this process if you are using manual blender which has to be operated with hands. One person has to keep on blending and the other one has to add sugar to it. In case you have electronic blender below which the whisking process takes place automatically, you can try this Tuticorin - Tamil Nadu Special Cashew Macroon recipe all by yourself.

Once you have got the stiff peaks, this egg whites and sugar mixture will not flow like a batter. Here you can stop whisking.

Then you have to add the cashew nuts powder that has been coarsely ground.

For this process you have to add the cashew nuts powder little by little to the mixture and fold it gently. Folding is nothing but taking some paste in a ladle and turning over. Repeat this process again and again until you have mixed all cashew nuts into it.

It is time for piping the Tuticorin - Tamil Nadu Special Cashew Macroons. 

For this take a piping bag and transfer the macroon paste into it. The nozzle size of the piping bag that I have used is No. 12. You can use the same or any other bigger size that is available with you.

Take a baking tray and keep baking paper. Now squeeze the macroon paste by forming a conical shape. To get the conical shape start piping with a ring form and keep reducing the size of it. Bring it to the center as you pipe and rotate and finish with a sharp peak.

Finally we have to bake the Tuticorin - Tamil Nadu Special Cashew Macroons.

Baking macroon is a slow and a long time process. Use the most minimum temperature available in your oven and cook it for longer time.

I would suggest you to keep it at 90 degree Fahrenheit and bake it for 90 minutes. You will get good white color macroons when you follow this slow process of baking. In case you reduce the time and increase the temperature of baking, the macroons will turn to yellow or dull white shade.

Now our Tuticorin - Tamil Nadu Special Cashew Macroons are ready to taste. For the best result wait for it to cool and then serve.

This Tuticorin - Tamil Nadu Special Cashew Macroons recipe will turn into awesome dish with perfect texture, color, shape, flavor and taste if you follow all the tips that I have mentioned above. Try and enjoy!