Macaroons

1: Preheat an oven to 100°c.

2: Add the sugar to a mixer and pulse it for a couple of seconds until the granules are smaller.

3: Add the cashew to a mixer and pulse until coarsely powdered.

4: Carefully separate the eggs, ensuring no yolk contaminates the whites.

5: Beat the egg whites in a bowl on low speed until foamy.

6: Gradually add the caster sugar in 4 batches, beating until stiff peaks form.

7: Gently fold in the coarsely powdered cashew into the egg mixture.

8: Pipe the mixture in cones onto a baking tray lined with baking sheet or butter paper.

9: Bake the tray in the oven for 90 minutes, ensuring not to open the oven door in between.

10: Turn off the oven and allow the macaroons to cool for 1 hour before storing them in an airtight container.