Peanut Busts

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Grind half the peanuts finely, chop the rest coarsely. Beat 1 egg white, 1 pinch of salt and 1 tsp. lemon juice until stiff. While continuing to beat, add sugar. Keep beating until the sugar is completely dissolved. Fold in half each of the ground and chopped nuts

2. 2

   Place approx. 45 heaps on a baking tray covered with baking paper using 2 teaspoons. Bake in a preheated oven (electric cooker: 150 °C/circulating air: 125 °C/gas: level 1) for 20-25 minutes. Let them cool down

3. 3

   Make the same mixture again from the remaining egg white, lemon juice, salt, sugar and nuts and bake another 45 macaroons

4. 4

   Finely chop the dates and mix with the jam. Spread the flat side of half of the macaroons. Place 1 macaroon on each side. Dust with icing sugar and cinnamon

Nutrition Facts

KCAL
60 kcal

CARBS
10 g

FATS
2 g

PROTEINS
1 g