Mangalorean Cashew Macaroons

Mangalorean Cashew Macaroons are meringue-based fluffy and lightest cookie. In this recipe, you will learn how to prepare the most lightest Cashew Macaroons ever! The process to make this very simple and all you need is to whisk Egg whites until frothy. Then to this, we slowly add in sugar part by part and continue whisking the egg till it holds the peak. To escalate the flavors and essence, we add in little Cardamom powder, Vanilla essence, and Salt. Lastly, add in Cashews and fold this lightly. It’s a fluffy cookie of goodness. You don’t even have to bit into it, it’s that soft and fragile to the touch.
January 27, 2021 225 Comments

CategoryDifficultyBeginner

Yields2 Servings

 1 Egg whites
 ⅓ cup Powdered sugar
 1 tsp Cardamom powder
 ¾ cup Cashews

1

Add in an Egg white and whisk it with an electric whisker until stiff peaks.

2

To this add in powdered sugar in 4 batches and whisk.

3

Add in Cardamom powder and chopped cashews.

4

Fold the mix gently using a spatula.

5

Using a spoon, place small portions of the mix on the baking tray.

6

Bake them at 180 deg C for 15 to 20 mins.

7

Mangalorean Cashew Macaroons is now ready.

Ingredients

 1 Egg whites
 ⅓ cup Powdered sugar
 1 tsp Cardamom powder
 ¾ cup Cashews

Directions

1

Add in an Egg white and whisk it with an electric whisker until stiff peaks.

2

To this add in powdered sugar in 4 batches and whisk.

3

Add in Cardamom powder and chopped cashews.

4

Fold the mix gently using a spatula.

5

Using a spoon, place small portions of the mix on the baking tray.

6

Bake them at 180 deg C for 15 to 20 mins.

7

Mangalorean Cashew Macaroons is now ready.

Notes

Mangalorean Cashew Macaroons
IngredientsDirections
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