• 1 Rating

We added peanuts and peanut butter to this classic flourless cookie.

Source: Better Homes and Gardens

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Recipe Summary

prep:
20 mins
bake:
10 mins at 300° per batch
stand:
15 mins
Servings:
30
Yield:
about 30 macaroons
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Ingredients

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Directions

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  • Preheat oven to 300 degree F. Lightly grease 2 cookie sheets or line with parchment paper; set aside.

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  • 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.

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  • 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

57 calories; total fat 3g; saturated fat 1g; polyunsaturated fat 1g; monounsaturated fat 1g; cholesterol 0mg; sodium 50mg; potassium 38mg; carbohydrates 7g; fiber 0g; sugar 5g; protein 2g; vitamin a 49IU; vitamin c 1mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 12mcg; vitamin b12 0mcg; calcium 10mg; iron 1mg.
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Reviews

1 Ratings
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  • 2 star values: 1
  • 1 star values: 0
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