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MANGALOREAN CASHEW MACAROONS

I remember right from the time I was a kid, anyone coming from Mangalore always brought the famous City Bakery Cashew Macaroons with them of course among many other Mangalorean delicacies. They were so addictive that it was almost impossible to stop with just one! Every time I am in Mangalore I make sure I don’t miss out on the City Bakery Macaroons. I have no clue why I thought of them all of a sudden today and while browsing the net found a couple of sites which had a recipe for Mangalorean Cashew Macaroons. Finally chose the recipe from  mangaloreancuisine.blogspot.co.in. Never realised that these could be so easy to make with not many ingredients required either. My first attempt at making them And boy was I pleased the way they turned out…..Perfect!!!

This is what you’ll need

Egg white: 1 (at room temperature)

Finely powdered sugar: 1 cup

Unsalted cashew nuts: 1 and a 1/4 cup

Cardamom powder: 1/4 to 1/2tsp

Baking powder: 1/4tsp

Let’s get cooking

1. Chop the cashew nuts coarsely.

2. Pre heat the oven at 120 deg C

3. Separate the egg white from the yellow making sure there are no traces of egg yolk.

4. In a mixing bowl beat the egg white stiff, so as to form peaks. The peaks should be stiff enough so as to not drop.

5. Add the powdered sugar to the egg white, little at a time beating well. Continue till all the sugar is used up.

6. Beat in the cardamom powder.

7. Gently fold in the chopped cashew nuts.

8. Line a baking tray with parchment paper and drop spoonfuls (approximately 1tbsp) of the mixture.

9. Try and use the same amount in each spoonful. The shape does not matter.

10. Place the tray in the lower rack of the oven and bake for 20 to 25 minutes.

11. Remove once done and cool them.

12. Store in an air tight container.

Approximate preparation and cooking time: 45 minutes

Makes approximately 12-15 macaroons.

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6 Responses to MANGALOREAN CASHEW MACAROONS

  1. amitha says:

    any egg white substitute , v can use in macaroons ???

    • admin says:

      Amitha, I am not sure the taste will be the same with an egg white substitute. However, Coconut macaroons can be made without egg using condensed milk.

  2. pk says:

    how many ounces are in your cup measure? 8 oz?

  3. Roopa says:

    The macaroons which I made was not crunchy. What is the reason for that?

    Roopa

    • admin says:

      Hi Roopa,

      Was the egg white beaten stiff and the sugar powdered very fine? Try baking them for a little longer and let them cool completely. Thanks

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