Mangalore Cashew Macaroons
These macaroons stir up happy memories for me. Growing up, I spent all my summers in Mangalore at my maternal grandparents place. I remember waiting eagerly for my mamu (maternal uncle) to return after work at night, anticipating the delicious macaroons he might bring on his way home when he stopped at the bakery to buy bread, and many nights, of course he did!
Oh the deliciousness that unfolded and melted in our mouths!! We could never buy these in Bombay, so the day before we were to return, extra packages were bought for us to transport back to Bombay for us as well as for some near and dear ones.
When I first got this recipe and made it, my happiness knew no bounds. I was so happy that I could recreate some of the goodness and yumminess for my children.
I recently made it for one of our Konkani Association of California get togethers and everyone loved it. I have been sharing the recipe individually with anyone who asked me for it, and now I have shared the recipe with my daughters and anyone one else who wants to try to make and taste it, and create their own sweet memories.
Recipe
Ingredients
1 egg (at room temperature)
2 cups sugar pd. (I usually powder it myself in the mixer)
1 cup cashews (coarsely chopped)
1 tsp Vanilla essence
1/2 tsp cardamom powder
2-3 drops lemon juice
Steps:
Pre heat the oven at 250 degrees F.
Separate the egg white from the yellow making sure there are no traces of egg yolk. (Make sure the egg is at room temperature )
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.
Add the powdered sugar to the egg white, little at a time, beating well. Continue till all the sugar is used up.
Beat in the cardamom powder, lemon juice and vanilla essence as well.
Gently fold in the chopped cashew nuts.
Line a baking tray with parchment paper and drop spoonfuls (approximately 1 tbsp) of the mixture.
Try and use the same amount in each spoonful. The shape does not matter.
Place the tray in the lower rack of the oven and bake for 20 to 25 minutes. ( ovens vary, please keep an eye on them)
Remove once done and cool them, Store in an air tight container.
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