Peanut Macaroons 1924
Transport your taste buds back to the 1920s with these timeless Peanut Macaroons, a vintage treat that's as simple as it is delightful. Featuring crisp meringue infused with finely chopped unsalted peanuts and a splash of vanilla, these light and airy cookies boast the perfect balance of nutty richness and melt-in-your-mouth sweetness. With just five pantry-friendly ingredients and a quick preparation time, these classic macaroons are a testament to the elegance of old-fashioned baking. Perfect for afternoon tea, holiday cookie trays, or a nostalgic dessert moment, this easy-to-follow recipe will have you whipping up a batch of crunchy, golden perfection in just 35 minutes. Indulge in the charm of homemade goodness with this peanut-flavored twist on a traditional favorite!
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Recipe Information
Ingredients
- 2 large Egg whites
- 1 cup Granulated sugar
- 1 cup Unsalted peanuts, finely chopped
- 1 teaspoon Vanilla extract
- 1 pinch Salt
Instructions
Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
In a clean, dry mixing bowl, use an electric mixer on medium speed to whisk the egg whites until they become frothy.
Gradually add the granulated sugar, one tablespoon at a time, while continuing to whisk. Increase the speed to high and beat until stiff peaks form and the mixture is glossy.
Gently fold in the chopped peanuts, vanilla extract, and a pinch of salt using a spatula, being careful not to deflate the meringue.
Using a tablespoon or a small cookie scoop, drop small mounds of the mixture onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 18-20 minutes, or until the macaroons are lightly golden on the edges and firm to the touch.
Remove the macaroons from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the macaroons in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
1667 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.7 g | 96% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 250 mg | 11% | |
| Total Carbohydrate | 226.6 g | 82% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 207.9 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1183 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
