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.