PEANUT MACAROONS
This is a recipe I found on an African website. It is from Sudan in North Africa. This is certainly a different macaroon recipe! I don't know the cook time or yield. To make your own superfine sugar put it in a food proccessor for 4-5 minutes. Posted for ZWT.
Provided by Chef Jean
Categories Dessert
Time 15m
Yield 1 dozen, 6 serving(s)
Number Of Ingredients 6
Steps:
- Brown the peanuts under the broiler. Crush them.
- Beat the egg white a pinch of salt until very foamy.
- Add the sugar slowly and beat until stiff peaks form when the beater in lifted from the bowl.
- Then add the peanuts.
- Put the wax paper on a baking sheet. Grease it a little. Put small mounds of mixture on the paper. Bake at low heat 250 until the macaroons are golden.
Nutrition Facts : Calories 238.6, Fat 12, SaturatedFat 1.7, Sodium 39.6, Carbohydrate 29, Fiber 2.1, Sugar 26, Protein 6.9
PEANUT BUTTER-JAM MACARONS
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield about 15 macarons
Number Of Ingredients 7
Steps:
- Line 2 baking sheets with parchment paper. Use a small cookie cutter or drinking glass to trace thirty 1 1/2 -inch circles in rows on the paper, about 1 1/2 inches apart. Flip the paper over (you'll still be able to see the marks through the paper). Finely grind the peanuts in a food processor. Add the almond flour and confectioners' sugar and pulse to make a fine powder. Sift twice through a fine sieve; discard any chunks. Beat the egg whites in a bowl with a mixer on high speed until foamy. Gradually add the granulated sugar and beat until soft peaks form. Add the vanilla and beat until stiff peaks form. Fold in half of the peanut mixture with a rubber spatula. Repeat with the remaining peanut mixture. Transfer the batter to a pastry bag with a 1/4 -inch round tip. Holding the bag perpendicular to the baking sheet, pipe mounds of batter into the traced circles on the parchment paper. Tap the baking sheets against the counter to help the batter settle. Let sit at room temperature until the tops are slightly crusty, about 15 minutes.
- Meanwhile, preheat the oven to 375 degrees F. Bake the macarons until slightly crisp, 13 to 15 minutes. Slide the parchment paper with the macarons onto a rack to cool. Carefully remove the macarons from the parchment paper. Spread 1 teaspoon jam on the flat side of a macaron; top with another macaron, flat side down. Repeat with the remaining macarons and jam. (These are best eaten within 1 day.)
Nutrition Facts : Calories 75 calorie, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 9 milligrams, Carbohydrate 13 grams, Fiber 1 grams, Protein 1 grams, Sugar 12 grams
PEANUT BUTTER MACAROONS
The light flavor of the peanut butter combines with the moistness of the coconut to make this delightful macaroon cookie.
Provided by Marie
Categories Dessert
Time 40m
Yield 30 cookie
Number Of Ingredients 6
Steps:
- Preheat oven to 325°.
- In saucepan, melt peanut butter over very low heat and cool slightly.
- Beat egg whites, vanilla, and salt till soft peaks form.
- Gradually add sugar, beating to stiff peaks.
- Fold in coconut and melted peanut butter.
- Drop by rounded teaspoonfuls onto greased cookie sheet.
- Bake in 325° oven for 20 minutes.
- Let stand 1 minute, then remove to wire rack to cool.
Nutrition Facts : Calories 46.8, Fat 2.1, SaturatedFat 1.2, Sodium 27.1, Carbohydrate 6.5, Fiber 0.3, Sugar 6.1, Protein 0.9
FIRST-PLACE COCONUT MACAROONS
These coconut macaroons are my husband's favorite and earned me a first-place ribbon at the county fair. I especially like the fact that this recipe makes a small enough batch for the two of us to nibble on without lots left over. -Penny Ann Habeck, Shawano, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 1-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the coconut, sugar, flour and salt. Add egg whites and vanilla; mix well., Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 325° for 18-20 minutes or until golden brown. Cool on a wire rack.
Nutrition Facts : Calories 54 calories, Fat 2g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 41mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
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