Tuesday, May 24, 2011

CRUNCHY PEANUT BUTTER 'ROONS

2 egg whites
1/8 tsp cream of tartar
dash of salt
1/2 cup sugar
1/2 cup creamy peanut butter
2 cups chocolate-flavored crispy rice cereal
1/3 cup chopped honey-roasted peanuts

Preheat oven to 300 degrees.
Lightly grease 2 cookie sheets or line them with parchment paper; set aside.

In a medium mixing bowl, beat the egg whites, cream of tartar, and salt on high speed of electric mixer until soft peaks form. (Soft peaks will curl over when the beaters are lifted.) Gradually add the sugar by tablespoonfuls at a time and beat until sugar is dissolved and stiff peaks form.

Gently fold the peanut butter into the egg whites. Fold in the cereal then drop mixture by rounded teaspoonfuls onto the prepared baking sheets. Place macaroons about 2-inches apart. Sprinkle with chopped peanuts.

Bake at 300 degrees for 10 minutes. Turn off oven and let cookies dry in the oven with the door closed for 15 minutes. Remove macaroons from the cookie sheets and cool completely on a wire rack.

Yield: Approximately 30 macaroons.

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