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    Home » Dessert and Sweets recipes

    Cashew Macaron | Cashew Macaroons | Cashew Meringue Cookies

    Published: Oct 22, 2021 by Kushi · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Cashew Macaron Cookies, popularly known as Mangalorean cashew macaroons, are rich, classic, irresistibly delicious treats that are light and crispy on the outside, airy on the inside, and loaded with cashew nuts.

    cashew macaron, Mangalorean cashew nut macaroons, cashew meringue cookies, pavlova #indiansweets

    Yes, we cracked the recipe for cashew macaroons on our first attempt. After Croissants, one more recipe crossed off my to-do list.

    I am posting it now so that you can try this Diwali or holiday season or even give it in the form of mithai box or gift boxes.

    "These macaroons or macaron are totally different from the traditional French macaron or coconut macaroons. Cashew Macaroons are a special delicacy from the Mangalore region of Karnataka."

    cashew macaron, Mangalorean cashew nut macaroons, cashew meringue cookies, pavlova #indiansweets

    Did you know that people visiting Mangalore for holidays go to the following places before they return back? Otherwise, they always feel their vacation is incomplete - one is Machali or Giri Manjas for seafood lovers, followed by Pabbas Ideal Ice Cream, and then goodies that include Citi Bakery macaroons and rusk, and benne butter. I am sure most Mangaloreans agree with this.

    The preparation style of these cashew macaroons is very similar to any meringue cookies or pavlova. The base ingredients are the same that are used to make meringue cookies with the addition of two more ingredients: cashews and cardamom powder.

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    Are macaroons really hard to make?

    Now, if you ask me whether making macaroons is easy or hard, I would say it requires patience and utmost care during their preparation. These two factors will decide the final result.

    cashew nougat cookies, sugar cookies, Christmas holiday cookies, gift box, mithai box ideas for Diwali

    What is the trick to making macaroons?

    Like you make pavlova or meringue cookies, you will have to handle egg whites with utmost care. When separating egg whites, make sure there are no traces of yolk. If you find that egg whites are not cleanly separated from the yolk, please discard and start with a new batch if you are serious about replicating your favorite bakery-style macaroons. Do this step right, and you will be surprised to see the result.

    Patience is also a key factor because you have to wait for a long time for the macaroons to bake and dry before you can even check the outcome. We have to wait for at least a couple of hours after baking so that the macaroons dry slowly and crisp up and do not turn gooey. Do you see that light, hollow, and airy texture in the picture? You can watch the making of Mangalorean cashew macaroons here.

    how to make meringue, french macaron, eggless macaroons, sweets and desserts for holidays

    Read each step carefully and proceed to the next step.

    Ingredients for Mangalorean Cashew Macaron | Cashew Macaroons | Cashew Meringue Cookies

    ¾ cup Sugar (Read Step I)
    1 tablespoon Cornstarch or cornflour
    Seeds from 5 cardamom pods
    2 Egg whites
    ½ teaspoon White vinegar
    ¾ cup Cashews, chopped

    How to make Mangalorean Cashew Macaron | Cashew Macaroons | Cashew Meringue Cookies
    STEP I

    Preheat the oven to 120 degrees C. Line a baking sheet with parchment paper and keep this aside.

    If you have icing sugar or confectioners sugar, use it along with 1 teaspoon of Cardamom powder. Else, in a blender, add sugar, cornstarch, and cardamom seeds and blend to form a smooth powder. Keep this aside.

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    STEP II

    Add egg whites to a bowl and beat it to form soft peaks. Add vinegar, followed by confectioners sugar, in increments of 2 tablespoon and beat/mix at low speed.

    Once all the sugar has been incorporated into egg whites, beat it at high speed until stiff peaks are formed. This is your meringue.

    Add cashews in two increments into the meringue. After each addition, fold in the cashews gently using a spatula.

    STEP III

    Scoop out 1 tablespoon of the meringue mixture onto the parchment-lined baking sheet. Repeat for the remaining meringue leaving a gap of 1 or 2 inches for the meringue to expand.

    Bake for 60 minutes at 120 degrees C. After that, turn off the oven. Let the macaroons sit undisturbed inside the oven for a couple of hours.

    Once cooled completely, transfer it to an airtight container. Use as and when required.

    how to make meringue, french macaron, eggless macaroons, sweets and desserts for holidays

    Tips:
    • Love almonds over cashews? You can replace cashews with almonds to make almond macaroons.
    • If you like to skip cardamom powder, add 1 teaspoon of vanilla extract instead.
    • You can use lemon juice or cream of tartar instead of vinegar.
    • It would be best if you wipe the bowl and the whisk/beater attachments with vinegar before you start beating egg whites. Vinegar helps in removing fat residues (present from previous cooking) that inhibit the formation of meringue.

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    IF YOU ARE LOOKING OF SOME MORE INDIAN FOOD  RECIPES, DO CHECK OUT
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    Video recipe on making of Mangalorean Cashew Macaron | Cashew Macaroons | Cashew Meringue Cookies

    Detailed recipe for Mangalorean Cashew Macaron | Cashew Macaroons | Cashew Meringue Cookies

    Recipe card

    cashew macaron, Mangalorean cashew nut macaroons, cashew meringue cookies, pavlova #indiansweets

    Cashew Macaron | Cashew Macaroons | Cashew Meringue Cookies

    Kushi
    Cashew Macaron Cookies, popularly known as Mangalorean cashew macaroons are rich, classic, irresistibly delicious treats that are light and crispy on the outside, airy on the inside, and loaded with cashew nuts.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 20 minutes mins
    Course Desserts, sweets
    Cuisine Coastal Karnataka, French, Indian, Mangalore, South Indian
    Servings 15
    Calories 81 kcal

    Ingredients
      

    • ¾ cup  Sugar Read Step I
    • 1 tablespoon Corn starch or cornflour
    • Seeds from 5 cardamom pods
    • 2 Egg whites
    • ½ teaspoon White vinegar
    • ¾ cup Cashews chopped

    Instructions
     

    STEP I

    • Preheat the oven to 120 degrees C. Line a baking sheet with parchment paper and keep this aside.
    • If you have icing sugar or confectioners sugar, use it along with 1 teaspoon of Cardamom powder. Else, in a blender, add sugar, cornstarch, and cardamom seeds and blend to form a smooth powder. Keep this aside.
      ¾ cup  Sugar, 1 tablespoon Corn starch, Seeds from 5 cardamom pods

    STEP II

    • Add egg whites to a bowl and beat it to form soft peaks. Add vinegar, followed by confectioners sugar in increments of 2 tablespoon and beat/mix at low speed.
      2 Egg whites, ½ teaspoon White vinegar
    • Once all the sugar has been incorporated into egg whites, beat it at high speed until stiff peaks are formed. This is your meringue.
    • Add cashews in two increments into the meringue. After each addition, fold in the cashews gently using a spatula. Check the video here on making of macaroons.
      ¾ cup Cashews

    STEP III

    • Scoop out 1 tablespoon of the meringue mixture onto the parchment-lined baking sheet. Repeat for the remaining meringue leaving a gap of 1 or 2 inches for the meringue to expand.
    • Bake for 60 minutes at 120 degrees C. After that, turn off the oven. Let the macaroons sit undisturbed inside the oven for a couple of hours.
    • Once cooled completely, transfer it to an airtight container. Use as and when required.

    Notes

    • Love almonds over cashews? You can replace cashews with almonds to make almond macaroons.
    • If you like to skip cardamom powder, add 1 teaspoon of vanilla extract instead.
    • You can use lemon juice or cream of tartar instead of vinegar.
    • It would be best if you wipe the bowl and the whisk/beater attachments with vinegar before you start beating egg whites. Vinegar helps in removing fat residues (present from previous cooking) that inhibit the formation of meringue.

    Nutrition

    Calories: 81kcalCarbohydrates: 13gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 8mgPotassium: 57mgFiber: 0.4gSugar: 10gVitamin C: 0.2mgCalcium: 5mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    ***Click below to save it on Pinterest*** 

    Mangalorean cashew macaroons, macaron, meringue cookies, cashew nut recipes #indiansweets #Mithai

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    Reader Interactions

    Comments

    1. Stephanie

      May 15, 2022 at 9:36 pm

      Oh my goodness, these look delicious! The only kind of macaroon I've had before is coconut but cashew seems like another great option.

      Reply
    2. Shilpa Bindlish

      May 16, 2022 at 8:34 pm

      These look really flavourful. Will try the recipe soon

      Reply
    3. Angela Ricardo Bethea

      May 17, 2022 at 12:45 pm

      5 stars
      Wow, that looks amazing and that cashew macaroons turn out really nice and look delicious! I will definitely give this a try and making macaroons is not easy as it looks but will give it a go sometime.

      Reply
    4. Elise Ho

      May 17, 2022 at 1:18 pm

      5 stars
      Macaron are quite yummy. This recipe will not disappoint

      Reply
    5. Tiba Abdul

      June 21, 2023 at 2:50 am

      Thanku for d recipe, the macaroons turned out right..but the cashew nuts got a lil softer than how they usually are0!
      Do i need to roast them before using for this recipe?

      Reply
      • Kushi

        June 25, 2023 at 1:28 am

        Cashews should be fresh and crunchy and not soft when you add to the recipe. If you have stored cashews in refrigerator, I recommend you lightly roast them on low flame and use in the recipe. I hope this helps. Thanks for trying!

        Reply
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    5 from 5 votes (2 ratings without comment)

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    Hi, I'm Sridevi! I am a Software Engineer by qualification, a full-time Food Blogger by passion, a self-published Author, and a happy person two kids (monsters) ago.

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