Peanut Butter Macaroons
teaspoon cream of tartar
cup creamy peanut butter
cups chocolate-flavored crisp rice cereal
cup chopped honey-roasted peanuts
- Preheat oven to 300 degree F. Lightly grease 2 cookie sheets or line with parchment paper; set aside.
- 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.
- 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.
Nutrition Facts(Peanut Butter Macaroons)
- Per serving:
- 57 kcal cal.,
- 3 g fat
- (1 g sat. fat,
- 1 g polyunsaturated fat,
- 1 g monounsatured fat),
- 50 mg sodium,
- 7 g carb.,
- 5 g sugar,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet