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Macaroon: The Comestible Art of Sea Gateway of Tamil Nadu

Macaroon: The Comestible Art of Sea Gateway of Tamil Nadu

Tuticorin macaroon is a unique variety of macaroon that was primarily made in the seaport town of Tuticorin in the state of Tamil Nadu in India. For a long time, the macaroons have become an integral part of every person in Tuticorin, and therefore, it has lured many tourists to buy it in high quantities. 

Tale of Tuticorin Macaroon:

Tuticorin macaroon is from the European macaroons with an Indian touch. Mr. Arunachalam Pillai brought in the macaroons into the locality. Lore implies that the Portuguese traders would give the job of making macaroons to the local laborers. Consequently, the local laborers are the ones who made-it-up it to today’s snack. 

Modus Operandi of Tuticorin Macaroons:

The Macaroons are the make of almonds. But the cashew nut is the main element of Tuticorin macaroons. Above all, the main ingredients of the macaroons are - Egg Whites, Sugar, and Cashew nuts.

The instruction to make the Tuticorin macaroons are,

  • Take a well-cleaned and dried bowl and beater.
  • Pour the egg white (try to use room temperature eggs).
  • Blend the egg white until it gets into a frothy state.
  • Add a spoonful of fine-grained sugar (like caster sugar) to the bowl and keep blending.
  • After that, blend till all the sugar was added and well mixed.
  • The mix must be shiny, thick, and creamy.
  • Now, add powdered cashew nut to it.
  • Place the mixture in the middle rack of the oven.
  • Finally, let it bake for 3-4 hours till it gets crispy.

You can store it in an airtight container for up to a week.

The heavenly treat for every Thoothukudiyans:

There is no life for a Thoothukudiyan without any involvement of macaroon in his/her life. The specialty of Tuticorin macaroon is its exclusive taste and shape (a cone with a circular base). The crisp sound coming from it when eaten, the crunchy texture felt inside the mouth, and how it dissolves inside the mouth will give an exquisite experience for the eaters. The way the nuts were grinded, the temperature used, and the piping technique are the Tuticorin bakers’ little hush-hush. Even now, thousands of devotees will stand in line for a whole week to get the worthy Tuticorin macaroon from the artistic god (bakers). 

The lucky people who got to eat the macaroons know the feeling of eating a box full of macaroons. The cloudy morsel, which has a history of a hundred years, has eventually become an embodiment of happiness in everyone’s heart. Meanwhile, the Tuticorin macaroons are available in chocolate, coconut, almond, and other prominent flavours.




Nivedhitha Ravi

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