Peanut Macaroons 1924 Recipes

PEANUT BUTTER-JAM MACARONS

Steps:

• Line 2 baking sheets with parchment paper. Use a small cookie cutter or drinking glass to trace thirty 1 1/2 -inch circles in rows on the paper, about 1 1/2 inches apart. Flip the paper over (you'll still be able to see the marks through the paper). Finely grind the peanuts in a food processor. Add the almond flour and confectioners' sugar and pulse to make a fine powder. Sift twice through a fine sieve; discard any chunks. Beat the egg whites in a bowl with a mixer on high speed until foamy. Gradually add the granulated sugar and beat until soft peaks form. Add the vanilla and beat until stiff peaks form. Fold in half of the peanut mixture with a rubber spatula. Repeat with the remaining peanut mixture. Transfer the batter to a pastry bag with a 1/4 -inch round tip. Holding the bag perpendicular to the baking sheet, pipe mounds of batter into the traced circles on the parchment paper. Tap the baking sheets against the counter to help the batter settle. Let sit at room temperature until the tops are slightly crusty, about 15 minutes.
• Meanwhile, preheat the oven to 375 degrees F. Bake the macarons until slightly crisp, 13 to 15 minutes. Slide the parchment paper with the macarons onto a rack to cool. Carefully remove the macarons from the parchment paper. Spread 1 teaspoon jam on the flat side of a macaron; top with another macaron, flat side down. Repeat with the remaining macarons and jam. (These are best eaten within 1 day.)

PEANUT-FREE CHOCOLATE MACAROONS

Steps:

• Line a work surface with waxed paper.
• Stir oats, cocoa powder, and coconut together in a large bowl.
• Whisk sugar, milk, and butter together in a nonstick pot; bring to a boil and cook, stirring constantly, until sugar is completely dissolved, about 2 minutes. Remove from heat and stir vanilla extract into butter mixture.
• Stir oat mixture into butter mixture until well-combined. Drop mixture by the spoonful onto waxed paper and let sit until set, at least 15 minutes.

PEANUT MACAROONS

Steps:

• Brown the peanuts under the broiler. Crush them.
• Beat the egg white a pinch of salt until very foamy.
• Add the sugar slowly and beat until stiff peaks form when the beater in lifted from the bowl.
• Then add the peanuts.
• Put the wax paper on a baking sheet. Grease it a little. Put small mounds of mixture on the paper. Bake at low heat 250 until the macaroons are golden.

PEANUT BUTTER MACAROONS

Steps:

• Preheat oven to 325°.
• In saucepan, melt peanut butter over very low heat and cool slightly.
• Beat egg whites, vanilla, and salt till soft peaks form.
• Gradually add sugar, beating to stiff peaks.
• Fold in coconut and melted peanut butter.
• Drop by rounded teaspoonfuls onto greased cookie sheet.
• Bake in 325° oven for 20 minutes.
• Let stand 1 minute, then remove to wire rack to cool.

PEANUT MACAROONS (1924)

Steps:

• Preheat oven to 325°F.
• Combine flour, salt and peanuts. Set aside.
• Beat eggs.
• Add sugar and mix well.
• Add peanut mixture to egg mixture.
• Mix in vanilla extract.
• Drop by teaspoonfuls onto greased baking sheets.
• Bake for 15 minutes.
• Cool on rack.