Cashew Macarons is a piece of nostalgia for me. As long as I could remember I used to buy these macarons from our local bakery. It was the only biggest bakery (Lakshmi Bakery) in my hometown. For more than 25 years they have maintained their quality. I used to go there so often that I invited the owners for my wedding. They are really sweet people.
I have visited almost every french bakery in LA, searching for these cashew macarons. I gave up and made some by myself. Of course, it doesn’t taste like the one from Tuticorin but got the local bakery taste. I kept staring at the oven, for more than an hour. I just wanted to get it right. Waited till my husband came home and he did the taste test. First of all, he was surprised that I got it right. I know it is just a macaron but I was so pleased and excited that it tasted perfect.
4 egg whites
3/4 cup of sugar
1/2 cup of coarsely ground cashews
I like my sweets less sweet. You can add up to 1 cup of sugar if you want.
Preheat oven to 200 degrees Fahrenheit. Line a baking tray with parchment paper.
In a bowl add the egg whites and start beating. Once the egg white started to froth, add sugar little by little. Continue beating the egg whites until stiff peaks are formed.
Fold in the cashews.
Fill a Ziploc bag or a piping bag with big round nozzle. Start piping the meringue in a pyramid shape.
Hey! don’t judge me, I have bad piping skills.Bake it for about 1.5 hours to two hours. Mine took 2 hours. Keep an eye on it. Once the bottom crisps and comes off easily from the parchment, then your macarons are done.
Let it cool down completely before tasting.
It is my memory, try it and let me know.