Peanut-Chocolate Macaroons

Name: Peanut-Chocolate Macaroons
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 18
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 approximately 45 minutes from start to finish. This gluten free, dairy free, fodmap friendly, and vegetarian recipe serves 18. One portion of this dish contains around 4g of protein, 5g of fat, and Head to the store and pick up roasted peanuts, granulated sugar, powdered sugar, and a few other things to make it today.

Instructions

In a food processor, whirl powdered sugar and peanuts until nuts are very finely ground (no large nut pieces should be visible).

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 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 a mixer on high speed, whip egg white mixture until thick, stiff peaks form. Gently fold in nut mixture.

Ingredients you will need

Egg Whites

Water

Equipment you will use

Blender

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.

Equipment you will use

Baking Sheet

Pastry Bag

Bake cookies in a 300 regular or convection oven until tops are shiny and dry and edges are cracked, about 15 minutes. Cool completely on baking sheets (about 1 1/4 hours), then remove cookies by gently lifting them up and peeling the parchment paper away from the bottoms.

Ingredients you will need

Equipment you will use

Baking Paper

Baking Sheet

Oven

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 (but not touching) barely simmering water in a pan, 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