I found a basic recipe for a meringue in a book called "Complete Baking" by Martha Day and I modified it to make the cashew macaroons. I also found some sites with the recipe for the Tuticorin cashew macaroons. I tried to make it using that recipe and it didn't work well for me.
Some things to know about meringues:
1. The whites should not have even a bit of yellow in them. If they do they will not whip very well.
2. The process is faster and better if the eggs are at room temperature before you start beating them.
3. The vessel you use to beat the egg whites in should be very clean and so should the beaters and the spatula.
4. If you reduce the amount of sugar the meringues will not be crunchy. So less sugar means softer meringues and more sugar means crunchier meringues. This is quite sweet and crunchy :).
5. Soft peaks are formed within a few mins of beating the eggs. When you raise your beaters, the peaks that are formed will be floppy. The stage of stiff peaks is reached when you raise your beaters and the peaks that are formed stay in place (does not droop). You can shape it anyway you want.
6. When you beat the egg whites you are actually beating air into it. So you have to be very careful in the last couple of steps when you fold in the cashews. Fold means you cut down with the spatula to the bottom of the bowl and then gently turn the mixture over.
The recipe I used is as follows:
Ingredients:
whites of 2 eggs
1/8 tsp salt
1 1/2 tsp cornstarch
6 oz caster sugar (approx. 2/3 cup + 1 Tbsp)
(caster sugar is powdered sugar without cornstarch)
2/3 cup of coarsely ground cashews
Directions:
1. Preheat the oven to 225 deg F. Line a baking sheet with parchment paper (or grease the sheet).
2. Use an electric mixer to beat the egg whites and salt until soft peaks are formed.
3. Add the cornflour slowly while beating and add the sugar a little at a time. Beat until it is glossy and the peaks hold their shapes (stiff peaks)- about 10 - 12 mins.
4. Stop the beaters, add the ground cashew and gently fold it in.
5. Gently spoon the mixture (or pipe it) onto the prepared baking sheet and bake it for about 2 hours. Rotate the pan halfway for even baking.
Some things to know about meringues:
1. The whites should not have even a bit of yellow in them. If they do they will not whip very well.
2. The process is faster and better if the eggs are at room temperature before you start beating them.
3. The vessel you use to beat the egg whites in should be very clean and so should the beaters and the spatula.
4. If you reduce the amount of sugar the meringues will not be crunchy. So less sugar means softer meringues and more sugar means crunchier meringues. This is quite sweet and crunchy :).
5. Soft peaks are formed within a few mins of beating the eggs. When you raise your beaters, the peaks that are formed will be floppy. The stage of stiff peaks is reached when you raise your beaters and the peaks that are formed stay in place (does not droop). You can shape it anyway you want.
6. When you beat the egg whites you are actually beating air into it. So you have to be very careful in the last couple of steps when you fold in the cashews. Fold means you cut down with the spatula to the bottom of the bowl and then gently turn the mixture over.
The recipe I used is as follows:
Ingredients:
whites of 2 eggs
1/8 tsp salt
1 1/2 tsp cornstarch
6 oz caster sugar (approx. 2/3 cup + 1 Tbsp)
(caster sugar is powdered sugar without cornstarch)
2/3 cup of coarsely ground cashews
Directions:
1. Preheat the oven to 225 deg F. Line a baking sheet with parchment paper (or grease the sheet).
2. Use an electric mixer to beat the egg whites and salt until soft peaks are formed.
3. Add the cornflour slowly while beating and add the sugar a little at a time. Beat until it is glossy and the peaks hold their shapes (stiff peaks)- about 10 - 12 mins.
4. Stop the beaters, add the ground cashew and gently fold it in.
5. Gently spoon the mixture (or pipe it) onto the prepared baking sheet and bake it for about 2 hours. Rotate the pan halfway for even baking.
Shob! These look YUM :0) am loving reading your blog . hee hee!
ReplyDeleteLavanya
I absolutely love this recipe. I made this several times and it is a always in demand. Thanks for sharing.
ReplyDeleteI absolutely love this recipe. I made this several times and it is a always in demand. Thanks for sharing.
ReplyDeleteThanks New Leaf! I am glad you like the recipe.
ReplyDelete