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!