Рецепт South Indian Macaroons | Thoothukudi Macaroons
Powder sugar and set aside. Grind cashews into a coarse powder and set aside. Do not add water.
Using an electric beater, beat egg whites well until it turns frothy and creams up well.
Now add sugar little by little as you beat. Do not stop beating and do not add all the sugar at once.
Beat well until it turns creamy and thick (you should not feel any sugar, it should be creamy and not gritty). To get this consistency it may take 20 to 30 minutes.
The beaten egg white mixture should form stiff peaks and should not drop.
Now stop beating and add the coarse cashew powder and just fold in using a spatula or spoon. Do not beat after this.
Preheat the oven to 150°C for 10 minutes.
Line a baking tray with parchment paper.
To make the macaroon shapes, use a piping bag (icing bag). Fill a piping bag (fitted with a round icing tip) with the egg white mixture and squeeze / pipe out macaroon shapes as I have shown in the video at the bottom of the page. I used a small round icing tip, but a bigger one is preferred to make medium sized macaroons. I made small bite sized macaroons with this nozzle that were one and half inches in height.
Now slide the tray into the preheated oven and bake for 40 minutes at 100°C. Time to bake may vary depending on the size of the macaroons. But always make sure to bake the macaroons in the least temperature possible and for a longer time. If your oven is too hot it might burn the macaroons and you may also get cracked macaroons. (if it is more than 2 inch height bake for another extra 10 minutes or else the macaroons will be crispy outside but wont be baked inside)
Once done, do not remove immediately from oven, leave the oven door open for 20 minutes or so and then remove the tray. Set aside until it cools down then transfer to airtight containers. Stays well and crisp for a week if stored in airtight containers. If left open will turn spongy.
If you do not wish to make the shapes, then pipe them into flat circles like in the below pic and bake them, either way they taste so crisp and delicious.
TIP 1: You can shape the macaroons without a piping bag too but using a piping bag will give you a perfect look.
TIP 2: Never beat after adding cashews if so it will liquefy again and you wont get the shapes.
TIP 3: Make sure to bake the macaroons in lowest temperature for a longer time, this will help you get crispier inside and outside. Also see that only the bottom of the heating rod is heated up if you have the option to heat up the rods. Without a parchment paper the bottom will burn immediately also, butter or oil is not needed here. The bottom should be like the following pic it must not brown too much.
TIP 4: Store in airtight containers to increase the shelf life of macaroons and maintain its crispness.
Super crisp and nutty Thoothukudi macaroons are now ready serve them or gift pack them for your friends and relatives!! It is definitely a treat to be shared.!!