Peanut-Chocolate Macaroons

Name: Peanut-Chocolate Macaroons
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 1
Cuisine: Global
Ingredients: 4 larges egg whites; 79 milliliters granulated sugar; 552 milliliters powdered sugar; 198 grams 1/3 cups unsalted roasted peanuts (about

Peanut-Chocolate Macaroons requires around 1 hour from start to finish. This recipe serves 1. One portion of this dish contains around 69g of protein, 98g of fat, and a total of 2559 calories. If you have roasted peanuts, granulated sugar, powdered sugar, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, fodmap friendly, and vegetarian diet.

Instructions

In a food processor, whirl powdered sugar and peanuts until nuts are very finely ground.

Ingredients you will need

Powdered Sugar

Peanuts

Nuts

Equipment you will use

Food Processor

In a 3- to 4-quart pan over medium heat, bring 2 to 3 inches of water to a boil; adjust heat to maintain a very low simmer. In a large bowl or the bowl of a standing mixer, whisk sugar into egg whites. Set bowl over simmering water in pan (bottom of bowl should not touch water) and stir constantly until sugar is dissolved and mixture feels warm to the touch.

Ingredients you will need

Egg Whites

Sugar

Water

Equipment you will use

Blender

Whisk

Bowl

Frying Pan

Remove bowl from water and, with an electric mixer on high speed (fitted with the whisk attachment if using standing mixer), whip egg white mixture until thick, stiff peaks form. Gently fold in powdered sugar mixture.

Ingredients you will need

Powdered Sugar

Egg Whites

Water

Equipment you will use

Hand Mixer

Blender

Whisk

Bowl

Spoon mixture into a pastry bag fitted with a 1/2-inch plain tip and, with the tip almost touching the parchment, pipe into flat 2-inch circles about 1/8 inch thick, 1 inch apart, on two cooking parchment-lined 12- by 15-inch baking sheets (see notes).

Equipment you will use

Baking Sheet

Pastry Bag

Bake cookies in a 300 oven until tops are shiny and dry and edges are cracked, about 15 minutes; if baking two pans at one time, switch pan positions halfway through baking.

Ingredients you will need

Equipment you will use

Oven

Frying Pan

Let cookies cool completely on sheets (about 1 1/4 hours), then remove by gently lifting them up and peeling the parchment away from the bottoms.

Ingredients you will need

Spread the flat side of each of half the cookies with about 1 teaspoon chocolate ganache. Top each with a second cookie, flat side toward filling.

Ingredients you will need

Chocolate

Spread

Chocolate ganache. In a heatproof bowl set over a pan of barely simmering water (bottom of bowl should not touch water), occasionally stir 6 ounces chopped bittersweet or semisweet chocolate, 2 tablespoons whipping cream, 1 tablespoon corn syrup, and 1 tablespoon butter until chocolate is melted and mixture is smooth.

Ingredients you will need

Semisweet Chocolate