Peanut Butter Macaroons
We added peanuts and peanut butter to this classic flourless cookie.
Ingredients
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.