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- 2 egg whites
- 1/8 teaspoon cream of tartar
- Dash salt
- 1/2 cup sugar
- 1/2 cup creamy peanut butter
- 2 cups chocolate-flavored crisp rice cereal
- 1/3 cup chopped honey-roasted peanuts
1. Preheat oven to 300 degree F. Lightly grease 2 cookie sheets or line with parchment paper; set aside.
2. In a medium mixing bowl beat egg whites, cream of tartar, and salt with an electric mixer on high speed until soft peaks form (tips curl). Gradually add sugar, about 1 tablespoon at a time, beating until stiff peaks form (tips stand straight). Gently fold in peanut butter. Fold in cereal. Drop mixture by rounded teaspoons 2 inches apart onto the prepared cookie sheets. Sprinkle with chopped peanuts.
3. Bake 10 minutes. Turn oven off and let cookies dry in oven with door closed for 15 minutes. Remove macaroons from cookie sheets to a wire rack to cool completely. Makes about 30 macaroons.
- Servings Per Recipe 30,
- cal. (kcal) 57,
- Fat, total (g) 3,
- sat. fat (g) 1,
- carb. (g) 7,
- Monosaturated fat (g) 1,
- Polyunsaturated fat (g) 1,
- sugar (g) 5,
- pro. (g) 2,
- vit. A (IU) 49,
- vit. C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 12,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 50,
- Potassium (mg) 38,
- calcium (mg) 10,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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