Peanut Macaroons 1924 Recipes

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PEANUT MACAROONS



Peanut Macaroons image

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

1 cup peanuts, unsalted
1 egg white
1 pinch salt
3/4 cup superfine sugar
1/2 teaspoon vanilla extract
wax paper

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



Peanut Butter-Jam Macarons image

Provided by Food Network Kitchen

Categories     dessert

Time 1h20m

Yield about 15 macarons

Number Of Ingredients 7

1/4 cup unsalted roasted peanuts
1/4 cup almond flour or finely ground almonds
1 cup confectioners' sugar
2 large egg whites, at room temperature
3 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1/4 cup raspberry, strawberry or grape jam

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



Peanut Butter Macaroons image

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

1/4 cup creamy peanut butter
2 egg whites
1/2 teaspoon vanilla
1 dash salt
2/3 cup sugar
1 1/3 cups flaked coconut

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



First-Place Coconut Macaroons image

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

1-1/3 cups sweetened shredded coconut
1/3 cup sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
2 large egg whites, room temperature
1/2 teaspoon vanilla extract

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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