Ingredients:

• 1 cup ( 100 g ) – Cashew nuts
• 1/2 cup ( 50 g ) – Sugar
• 1 tbsp + 2 tsp – Egg white
• 1 tbsp + 1 tsp – Milk powder
• 1 tsp – vanilla essence
• 1/2 tsp – Butter

Method:

1. Grease a baking tray with 1 tsp of butter and keep aside.
2. Preheat oven ( OTG ) at 300 degree F or 150 degree C.
3. Whisk one egg white with a pinch of salt till stiff.
4. Powder the cashewnuts and sugar separately.
5. In a bowl, gently mix the powdered cashewnuts, powdered sugar, egg white, milk powder and vanilla essence.
6. Drop the macaroon mixture by the spoonfuls, on the baking tray or you can make desired shape, keeping a distance of 3 cm between the macaroons.
7. Bake at 300 degree F or 150 degree C for 15 – 17 minutes or until the edges are lightly browned.
8. Remove from oven.
9. Cool for 5 minutes before removing.
10. Recipe Courtesy: Anglo-Indian Recipes.

Recipe courtesy of Niya