South Indian Macaroons | Thoothukudi Macaroons Recipe

Powder sugar and set aside. Grind cashews into a coarse powder and set aside. Do not add water.

Using an electric beater, beat egg whites well until it turns frothy and creams up well.

Now add sugar little by little as you beat. Do not stop beating and do not add all the sugar at once.

Beat well until it turns creamy and thick (you should not feel any sugar, it should be creamy and not gritty). To get this consistency it may take 20 to 30 minutes.

The beaten egg white mixture should form stiff peaks and should not drop.

Now stop beating and add the coarse cashew powder and just fold in using a spatula or spoon. Do not beat after this.

Preheat the oven to 150°C for 10 minutes.

Line a baking tray…