Stuffed peanut macaroons

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Grind half of the peanuts finely, chop the remaining peanuts coarsely. Put half of the egg white, salt, one teaspoon of lemon juice into a small mixing bowl. Whip with the whisk of the hand mixer until stiff, add half of the sugar and whip until thick and creamy. Add half each of the ground peanuts and the chopped peanuts and mix in. Using two teaspoons, place 22 small heaps of the mixture on a baking tray lined with baking paper and bake in a preheated oven (electric range: 150 °C/ gas: level 1) for 20-25 minutes. In the meantime, finely chop the dates.

2. 2

   Stir the jam with a fork until smooth. Mix in dates. Remove macaroons from the oven and let them cool down on a cake rack. Then process the remaining egg white, salt, lemon juice, sugar and peanuts as described, bake and let cool. Spread the jam-date mixture on half of the macaroons and place the remaining macaroons on top. Mix icing sugar and cinnamon and dust the macaroons with it

3. 3

   Results in 22 macaroons

Nutrition Facts

KCAL
120 kcal

CARBS
19 g

FATS
4 g

PROTEINS
3 g