Home » Baking » Macroons(Tuticorin)


Macroons Macroons (Tuticorin) is a special type of macaroon in the state of tamilnadu in India.Egg whites are prized as a source of low- fat and high protein nutrition.


  • 2 Egg whites
  • 1/2 cup sugar
  • 1/2 cup cashew nuts


  1. Seperate the egg white first and then grind the cashew nut in mixie till it becomes powder.
  2. Once you have separated the egg whites, add it into the a mixing bowl and use the electric beater(or) hand mixer to beat it.
  3. Initially beat it in low speed once it started foams, beat it in high speed now slowly add the sugar little by little(maximum 1 spoon) and beat well, till you get the stiff peaks.the mixture should be thick not slide down. Something that is in the consistency of whipped cream. This step took me around 8 to10 minutes.
  4. Now slowly mix the powdered cashew nuts using spatula and mix well.
  5. Once done you need to act fast and should not take a rest, drop the mix into a cone (or) zip lock cover and start pipeing oven tray with foil sheet or parchment sheet.
  6. Once done bake it for 1 hr 30 mins to 2 hrs in 100-degree celsius (200 degree F)and then take it out.
  7.  Let it cool for 30mins  and then take it store.
  8. Macroons are ready now.


  •  My macroons taste is perfectly good but shape is not perfect.So i recommented to use electric beater to beat well till you get the stiff peaks.
  • If macroons are perfectly baked, then it will not stick to the foil sheet. If macroons are still sticky then bake for some more time.
  • Maximum 2 hrs required (100 – degree celsius) to bake the macroons.

Sample Pictorial:


Take egg whites,sugar, cashew nut powder.



Take egg white.



Beat well.



This stage added sugar one spoon at a time to beat well.



This consistency is not perfect beat well little more time till stiff peaks.



Add cashew nut powder one spoon at a time.



Fold again add a remaining cashewnut powder one spoon at a time.



Cut the ziploc bag at the corner.



Open ziplock cover fill beated mixer.



Fill it ,tightly hold on hand.



Start pipeing oven tray with foil sheet or parchment sheet.bake for 1hr 15mins to 1hr 30 mins about 100 degree celsius.Let it cool for 30 mins and then store air tight container.


Macroons are ready now.



Leave a Reply

Your email address will not be published. Required fields are marked *