There were times when I had no dearth of topics to type in. But now, my mind mostly seems blank when I open to do a post. Sometimes, I feel it may be because I post five times a week but then I have been doing this all throughout the time I have been blogging. I am very notorious in going full fledged with cooking at times and overloading my drafts, and after that phase, going on a totally dry phase of not cooking much! For all those who wonder how I feed my blog almost daily despite working, the above is the secret. I take advantage of myself when I am in a mood to cook. There are times when I have cooked and clicked upto seven dishes a day. But I have not been doing that since the start of the year, thanks to a packed schedule and somehow my slowness to take on the increasing challenges of life – growing up kids, busier HD, increasing traffic and the list can go on. 🙂 But I have no complaints. Allah had given me the zest to put up the drafts so that I can relax on the thought of having to feed the blog, that has given me so much at a time when I really needed the push to go on. If you are tempted to ask me how long my posts have stayed in my drafts before appearing on the blog, then I won’t answer you… 😛 Let it be my little secret, OK? 😉
I never knew about Thoothukudi macaroons till I watched this video. If you are wondering what or where Thoothukudi is, then it is a small town in Tamil Nadu. Also called Tuticorin (the British name of course!), it was a buzzing business town full of activity in its good old days. I am sure it’s the same even now, I leave that to its residents to confirm on the same. 🙂 These macaroons are home to this town and is a delicacy available in every bakery, it seems!
Even though I want to try French macarons, I haven’t gathered the courage yet and maybe I wouldn’t have that in the near future, considering how much I procrastinate over things at times! 😉 Anything with cashews in it are loved by the kids and me, though HD would prefer almonds anytime. When I had a couple of egg whites waiting to be used in the fridge, I remembered about these little beauties and got to making them. As soon as I baked them, I had to salvage a few to click, otherwise it wouldn’t come on to the blog! I made them a couple of more times and it was cleared off immediately. The whole trick is in the beating of the egg whites, which should be at room temperature. The bowl needs to be totally water free and continue beating them till stiff, then only the macaroons will hold its shape. The work maybe a little more but the way you see it disappearing off the aisles is a big motivation. Rasha, in fact, just takes the dabba in which these beauties were kept and both of them empties it while watching cartoons. Hehe… I find it a tad bit sweeter for my taste but nevertheless, the cashews compensates for it! 😉
Posted on this day:
- 2 egg whites, small - at room temperature
- 75 gm powdered sugar
- 100 gm cashew nuts
- Grind the cashew nuts coarsely. Pulse it 5-6 times till it is grainy. Do not grind for too long, or else you may get cashew butter! Set aside.
- Beat the egg whites till it becomes creamy.
- Add in the sugar little by little and continue to beat. Do not stop beating while adding the sugar.
- Beat till all the sugar is added and the egg whites become glossy, shiny and stiff. When you lift your beater it will stay firm.
- Add in the ground cashews and fold in using a spatula till well combined.
- Preheat oven to 110 degrees.
- Fill the mixture into a piping bag fitted with your favorite nozzle. On a baking pan lined with parchment, shape the macarons. I did not have a wide nozzle so I just made little rounds and pulled up to have a little spike on top!
- Bake for 45 minutes. Keep open the door of the oven for 20 minutes before pulling out the pan.
- Take out and allow to cool completely.
- Store in an air tight container. Crunchy outside and chewy inside!