Tuticorin Macarons

               
            Tuticorin Macarons are world famous. Tuticorin is a port town in the State of Tamil Nadu, India. Let me brief about few macaron varieties before getting into Tuticorin Macaron Recipe

Macarons - Often called French Macarons, are small round crispy cakes made with Meringue (Beaten egg whites with sugar) and Almond flour. Mostly French Macarons are made by sandwiching cream between 2 flat macarons.
Tuticorin Macarons - These are small cone shaped crispy cakes and are more similar to French Macarons Except that Tuticorin Macrons are made with Cashew Flour instead of Almond Flour
Macaroons - These are Cookies made with almond flour and coconut as major ingredients.

Let us get into the Tuticorin Macaron Recipe.
 
     Youtube link for the recipe - Tuticorin Macron Recipe

Ingredients:

1. Egg Whites -  from 4 Large Eggs

2. Cashew Flour - 250 grams

3. Fine Sugar - 250 grams

Recipe:

1. Separate Egg whites from the yolks. Here is the video link for separating Egg whites from yolks

 Separation of Egg whites from yolks

or Simply use Egg Separator. 

2. Take the Egg whites in a bowl and start beating it with a hand mixer. Beat till you get Soft peaks. Initially Egg whites will bubble up, then form loose foam, then thick foam and then it attains soft peak consistency. If u lift the beaters, the Egg whites mixture in the bowl forms peaks and those peaks tends to fall back (does not stand stiff). This is the right soft peak consistency.

3. Start adding sugar and beat the Egg whites. Add 1 Tsp at a time and keep on beating. You will end up with a nice glossy mixture. This is called Meringue. The mixture should not fall off if you invert the bowl. This is the right consistency. 

4. Now, blend the Cashew powder with the Meringue mix without deflating it. Do it smoothly and slowly.

5. Transfer the Macaron mix to a piping bag/Ziplock cover. This can be done easily by inserting a piping bag in a tall container and transferring the mix. See the recipe video to get more clarity.

6. Cut the tip of the Piping bag leaving a small hole.

7. Pipe out small cones in a baking pan lined with parchment paper.

8. Bake the piped out cones in 200 deg Farenheit or 100 deg Celcius (or lowest temperature) available in your oven for 1 and a half hours. Keep the Baking pan in middle rack.

9. Leave the macarons in the oven for 3 to 4 hours after switching off the oven.

10. Store the Macarons in an Air tight containers.

    

Notes:

1. Egg whites must be in room temperature.

2. Dont be scared about the consistency. It may sound difficult, but you will get the right consistency easily.

3. Dont beat the meringue while adding cashew powder. Just fold it.

4. Use Non stick pan or use parchment paper as lining.