Recently I have been experimenting a lot with eggs in my baking. Though I don’t eat eggs, I have started using eggs in baking since I started Sai Bakes – My baking venture in Madurai. It is quite interesting and customers are loving the bakes a lot. And I have been getting mails from readers asking for recipes of bakes using eggs. So why not share the recipes and experiments with readers. So here is my new blog and this will be surely a fun filled journey for all of us.
 For the very first post I thought of sharing an Indian recipe. Thoothukudi is a city in South Tamil Nadu and is very famous for macaroons. These macaroons are light and loaded with cashew nuts. They just melt in the mouth. I remember eating these macaroons during my egg eating days but now I am not tempted as it is fully made of egg whites. Both hubby dear and Sruti gave a thumbs up after tasting these macaroons.
My macaroons tuned out a bit flat compared to the store bought ones but tastewise it was good. The main technique involved in making these macroons is the beating of egg whites. You need to use an electric beater to make it easier but you can also use a whisk. These need to be baked at the lowest temperature setting. My oven’s was 100C. But the recipe book suggested 90C. You need to bake it for 1 hour to get the crispy texture. Here is a small video showing the procedure made by me. Please subscribe to my channel…
Makes 30 small macroons
Ingredients:
Egg White from 2 large eggs or 3Â small eggs
Granulated Sugar-125 gm
Cashew Nut-125 gm
Procedure:
Preheat oven to 100C.
Grind cashew to a coarse powder and keep it aside.
Take the whites in a large bowl and start whisking using electric beater.
Beat until the whites form soft peaks.
Add 1 tsp of sugar at a time and keep on beating until you use up all the sugar.
Continue beating until the mixture forms stiff peaks and when the bowl is inverted, the mixture shouldn’t fall.
Add half the cashew and fold in gently with a spatula.
Add the remaining cashew and fold in. Do not over mix. Do it gently.
Take a piping bag with a round tip.
Fill it with the mixture.
Line a tray with baking paper.
Pipe out small tall maroons on the tray.
Bake them for 60 minutes.
Take the tray out of oven and allow it to cool completely.
Enjoy with a cup of coffee.
Store remaining macroons in an airtight jar.
Once cool, remove from tray.

Thoothukudi Macroon Recipe
Ingredients
- Egg White from 2 large eggs or 3 small eggs
- Granulated Sugar-125 gm
- Cashew Nut-125 gm
Instructions
- Preheat oven to 100C.
- Grind cashew to a coarse powder and keep it aside.
- Take the whites in a large bowl and start whisking using electric beater.
- Beat until the whites form soft peaks.
- Add 1 tsp of sugar at a time and keep on beating until you use up all the sugar.
- Continue beating until the mixture forms stiff peaks and when the bowl is inverted, the mixture shouldn't fall.
- Add half the cashew and fold in gently with a spatula.
- Add the remaining cashew and fold in. Do not over mix. Do it gently.
- Take a piping bag with a round tip.
- Fill it with the mixture.
- Line a tray with baking paper.
- Pipe out small tall maroons on the tray.
- Bake them for 60 minutes.
- Take the tray out of oven and allow it to cool completely.
- Enjoy with a cup of coffee.
- Store remaining macroons in an airtight jar.
Looks sweet and tempting!!
Love this Gayathri, perfectly done..
yummy thoothukudi macroons…texture looks like original macroons perfectly baked
luks delicious, will follow ur blog for ur yummy recipes….:)
Thanks for starting with eggs because sometimes we can not get perfect recipe without using them.
they look so yummy n so perfect…
looks delicious… will try this..
Fantastic blog, I will definitely follow. This is the same as the French macaron. You have done an awesome job of making them totally your own. Do you mind telling me why you don’t use eggs? I can’t seem to get most of the egg less recipes to turn out right. I am so glad that you are now using eggs again in baking. Kudos on your new blog. I am trying to get mine redone so I can add more recipes soon. I am so far behind. I have them ready just need to update my blog. Please check it out and enjoy my recipes. http://www.secretsfrommyapron.com have a great day!
I shared your new blog on my social media, good luck. I love your blog!
lovely maroons akka ..i tried it once with only one egg white and i couldt get it whipped properly …great work
Fantastic macroons.. Lovely!
wow just a delicious looks of your macaroon.. in fact you are right there is a vast category of baking recipes ; with the use of eggs.. we cannot neglect in sometimes 🙂 it will give your recipe a perfect texture; i am loving the recipe ; you have explained it very well dear .. with step by step pictures great work gayathri 🙂 bless you
Awesome, and perfectly made…Lovely pics..
Lovely! Well made!
i m madly in love with these.. love it
My hubby simple loves this ! thanks for sharing the recipe…looks simply amazing !
It’s amazing
Can u please make eggless chocolate macaroons
Will try Kartik. Till now I haven’t succeeded.
I am a big fan of these macaroons and every time I come to India get a kilo of these to take back with me. Now, thanks to you, I don’t have to! One request though – can you measure the egg whites in grams also and let us know? I eyeballed it but I have a feeling I had more egg whites from 2 eggs as mine turned out a bit sticky and a little too sweet.
I have also sent you a personal note of thanks via email.
Rama
I tried the Toothakudi biscuits and they were great – your measurements and directions are super easy to follow. These soft melt-in-the -mouth macroons transported me back to my childhood days when my Dad used to buy them in Madurai! Thanks for this recipe Gayathri!