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
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