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Peanut Macaroons

  • 2 egg whites
  • 1/2 cup fine granulated sugar
  • 1 tsp vanilla
  • 2/3 cup shelled peanuts
Beat egg whites until stiff. Add sugar and vanilla gradually. Continue beating. Finely chop peanuts. Fold them into the egg mixture. Drop from tip of spoon on buttered and floured tin sheet, 1 1/2 inches apart. Place 1/2 a peanut on each macaroon. Bake in a slow oven at 300 degrees F for 12 to 15 minutes (be patient, you rascal).
Submitted by Tess M Jul 23, 2009
15 min 30 min 45 min
Recipe Rascal