Cashew Meringue Recipe – Easy Indian Egg White Cookies

Last Updated on 6 months ago by Neha Deshmukh

Cashew Meringue Recipe – Easy Indian Egg White Cookies

Hey everyone! If you’re anything like me, you love a delicate, melt-in-your-mouth cookie with a little something special. These cashew meringues are exactly that – light, airy, and packed with the subtle sweetness of cashews. I first stumbled upon a version of these at a local sweet shop years ago, and I’ve been tweaking the recipe ever since to get it just right. They’re surprisingly easy to make, and honestly, they look so pretty you’ll feel like a baking superstar!

Why You’ll Love This Recipe

These aren’t your average cookies. They’re wonderfully crisp on the outside and delightfully chewy on the inside. The cashew flavour adds a lovely nutty dimension that sets them apart. Plus, they’re naturally gluten-free! They’re perfect for a little afternoon treat with chai, or for gifting – especially around festive times. Trust me, these disappear quickly!

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 2 egg whites (small, at room temperature)
• 75 gm powdered sugar (about ¾ cup)
• 100 gm cashew nuts (about ¾ cup)

Ingredient Notes

Let’s talk ingredients for a sec. A few things make all the difference here.

• Egg Whites: Seriously, room temperature is key! They whip up so much fluffier. Take the eggs out of the fridge about 30 minutes before you start.
• Cashew Nuts: Use good quality cashews. They really shine through in the flavour.
• Powdered Sugar: Also known as icing sugar, this dissolves beautifully into the egg whites, giving you that smooth meringue texture.
• Meringue Styles in India: You’ll find meringues aren’t super common traditionally across all of India, but they’ve become increasingly popular, especially influenced by Anglo-Indian baking. Some regional variations might include a touch of cardamom or rosewater – we’ll get to that later!

Step-By-Step Instructions

Alright, let’s get baking!

1. First, let’s prep those cashews. Coarsely grind the cashew nuts by pulsing them in a food processor 5-6 times. You want a crumbly texture, not cashew butter! Set them aside.
2. Now, in a super clean and dry bowl (this is important!), beat the egg whites until they’re creamy and frothy. An electric mixer is your best friend here, but you can do it by hand if you’re feeling ambitious!
3. Gradually add the powdered sugar while continuously beating. Keep going until you get glossy, stiff peaks. This means when you lift the beaters, the peak holds its shape and doesn’t flop over.
4. Gently fold in the ground cashews using a spatula. Be gentle! You don’t want to deflate all that lovely air you just whipped into the egg whites. Fold until everything is fully combined.
5. Preheat your oven to 110°C (230°F). Line a baking tray with parchment paper – this prevents sticking.
6. Transfer the mixture to a piping bag. Pipe small rounds with slightly spiked tops onto the prepared tray. They don’t have to be perfect!
7. Bake for 45 minutes. Then, here’s the trick: turn off the heat and leave the oven door slightly open for 20 minutes. This helps them dry out and prevents cracking.
8. Finally, cool completely on a wire rack before storing in an airtight container. Patience is key – they’re best when fully cooled!

Expert Tips

Want to make sure your meringues turn out perfectly? Here are a few things I’ve learned along the way:

• Stiff Peaks: Don’t underestimate the importance of stiff peaks! They’re the foundation of a good meringue.
• Cashew Butter Prevention: Pulse, pulse, pulse! But don’t overdo it with the cashews. We want crumbs, not butter.
• Oven Temperature: Low and slow is the way to go. A consistent, low temperature is crucial for drying out the meringues without browning them.

Variations

Let’s get creative!

• Vegan Adaptation: Use aquafaba (the liquid from a can of chickpeas) instead of egg whites. It works surprisingly well! You might need to adjust the sugar slightly.
• Gluten-Free: These are naturally gluten-free, which is fantastic!
• Spice Level: My grandmother used to add a pinch of cardamom powder or a teaspoon of rosewater to the meringue mixture. It adds a beautiful floral aroma.
• Festival Adaptations: These are amazing for gifting during Diwali or Eid. Package them up in pretty boxes or tins – they’re always a hit!

Serving Suggestions

These are lovely with a cup of masala chai, a glass of cold milk, or even a scoop of vanilla ice cream. They also make a beautiful addition to a dessert platter.

Storage Instructions

Store completely cooled meringues in an airtight container at room temperature for up to 3 days. They’re best enjoyed fresh, but they’ll stay crisp for a little while if stored properly.

FAQs

Got questions? I’ve got answers!

• What is the best way to ensure my meringue doesn’t crack? The key is a low oven temperature and letting them cool slowly in the oven with the door slightly ajar.
• Can I use salted cashews for this recipe? I wouldn’t recommend it. The salt can interfere with the egg whites whipping up properly.
• How do I know when the meringues are fully baked? They should be dry to the touch and easily lift off the parchment paper.
• What if I don’t have powdered sugar? You can make your own by blending granulated sugar in a food processor until it’s very fine.
• Can I make these meringues ahead of time? Yes! You can bake them a day or two in advance and store them in an airtight container.