Cashew Macaroons

I’ve never come across Cashew Macaroons anywhere else other than in Mangalore. As a kid I used to love them. Mangalore is quite famous for it’s cashews and probably that’s why cashew macaroons are so famous. It’s super crunchy and light. It’s nowhere close to the traditional macaroons. It’s basically Meringue with chopped cashews in them. But the combination of the two just works perfect. I was thinking about them and thought of making it today and it turned out just right.

Ingredients:

• 2 Egg Whites
• ¼ cup Powered Sugar
• ¼ tsp. Cardamom Powder
• 1 tsp. Vanilla Essence
• 120 gms chopped Cashews

Method:

• Pre-heat oven at 100 °C
• Add the Egg whites in a mixing bowl and beat it with an electric hand mixer until stiff.
• Add the Powered Sugar, Vanilla Essence and Cardamom Powder and whisk again.
• The mixture should be stiff.
• Now add the chopped Cashews and fold it gently using a spatula.
• Place a butter paper on a baking tray.
• Use one spoon to gently lift the mixture and another spoon to transfer it into the baking tray.
• Don’t use small size portions of the mixture for it will bake faster and see that there’s at least 2-inch gap between each macaroon.
• Place the baking tray in the oven and allow it to bake for 1½ hour.
• Once it’s out of the oven, allow it to cool completely before serving.