Thoothukudi Macaroon, a unique variety of macaroon from the southern city of Tamilnadu, Thoothukudi. These macaroons are made from cashew powder in contrast to the traditional macaroon which is made from almond powder. It's widely believed that these macaroons were brought into the port city by the Portuguese sailors which was later upgraded into its current form. You can say it's an Indiansied version of European macaroons.

When I was a school goer, Appa worked in thoothukudi for a year or two and occasionally he bought these macaroons from the famous bakeries(can't remember the bakery name now) in the town and I can still remember the taste of those macaroons. It was so delicate, rich, and melted instantly when put in your mouth and in the end it left some cashew bits in your mouth. It's one of my favorite Indian bakes.

Therefore, ever since i have started baking, i attempted to bake this at home and failed miserably in the past. All it needs is three ingredients such as egg whites, sugar and cashew, hence i was like how hard it would be. But the truth is it's one of the difficult bakes that i have tried so far. With persistent efforts for years, now I can bake some decent thoothukudi macaroons. Though the shape of these macaroons are not even close to the bakery macaroons, the taste and the texture were spot on and it's exhilarating for sure !

Before moving on to the recipe, I know that many have so questions in your mind about these macaroons, so let me answer them first.

What 's thoothukudi macaroons ?

It's an Indian version of European macaroons originated from the southern city of Thoothukudi, Tamilnadu.

Are there any substitutes for egg whites?

Traditionally it's made with egg whites only, but I have seen egg free versions using aquafaba and I'm not sure about its taste.

How to pipe such a conical shape?

Make sure to beat the egg white till it reaches a stiff peak. Don't mix the egg whites vigorously after that otherwise it loses its consistency.
Coming to the piping part !! Honestly, it's a little difficult for beginners & need some practise. You should give constant pressure while piping and move your piping bag upward slowly, once you are ok with the height of the macaroons, remove it gently to have that pointy top. While baking it spread a little and the height will be reduced.

Do these have an eggy smell?

No, since we're using only egg whites.

How long can I store these macaroons?

It stays well for 7-10 at room temperature. But I'm sure that it won't last such a long time and would be gone in a couple of days.

Now let's check out on how to make these delicious & addictive thoothukudi macaroons !

Thoothukudi Macaroons

Preparation Time : 15 mins | Cooking Time : 1 hr 20 mins | Serves : 20
Recipe Category: Macaroons | Recipe Cuisine: Indian

Ingredients

Egg White - 2

Sugar - 1/2 cup

Cashew - 1/2 cup

Vanilla Extract - 1/2 tsp(optional)

Procedure

First measure the cashews and add into the blender and ground into coarse powder and keep it aside.

Next separate the egg yolks and egg whites.

Keep the baking tray lined with parchment paper and pipping bag are ready. Preheat the oven at 210 F/100 C. Measure and take the sugar & then roll up your sleeve & start whisking the egg whites for making meringue. If you're having electric whisk, use it here that will make the process so easy. Here i'm using only hand whisk and it takes me around 12-15 mins to reach the consistency.

Add a couple of tsp of sugar at a time and whisk the egg whites.

Keep on whisking until it reaches the stiff peak consistency after around 15 mins. Now the meringue is ready.

Add the cashew powder and the vanilla extract if you're using. Mix it well and then transfer into the pipping bag.

Start pipping the meringue in a cone shape as shown below or you can pipe small circles like french macaroons too. What's in shape, right? it tastes good either way.

Place it in the preheated oven @ 210 F/100 C and bake it for 1 hr 20 mins to 1 hr 30 mins. Once it's completely baked, it's easy to peel off from the parchment sheet and the bottom has mild color change.( In the second pic, you can see a cookie stick to the parchment paper when i checked in between for doneness :-))