Thoothukudi macaroon
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Small, cone-shaped cashew and egg-white meringues, crisp outside and chewy inside, from the port town of Thoothukudi.
Region: Thoothukudi (Tuticorin)Occasion: Christmas, gifts and tea timeTime: 2 hoursServes: About 30 piecesEggetarian
Ingredients
- 3 egg whites, at room temperature
- ¾ cup powdered sugar
- 1 cup cashews, finely chopped (not powdered)
- A few drops of vanilla essence (optional)
Method
- Line a baking tray with butter paper. Heat the oven to 120°C.
- Whisk the egg whites until foamy, then add the sugar a spoon at a time and whisk to stiff, glossy peaks.
- Gently fold in the chopped cashews and vanilla.
- Pipe or spoon small cone-shaped mounds onto the tray.
- Bake slowly for 1–1½ hours until dry and crisp outside. Cool fully and store airtight.
History
Thoothukudi was a port where Portuguese and later Dutch traders were active, and its macaroons are believed to be a legacy of that contact, adapted with local cashews.
Significance
Bakeries in Thoothukudi sell them in packets, and travellers bring them home as the town's best-known gift.