Peanut Macaroons

Chef Jean's Note:

This is a recipe I found on an African website. It is from Sudan in North Africa. This is certainly a different macaroon recipe! I don't know the cook time or yield. To make your own superfine sugar put it in a food proccessor for 4-5 minutes. Posted for ZWT.

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Serves: 6

Yield: 1.0 dozen

• 1 cup peanuts, unsalted
• 1 egg white
• 1 pinch salt
• 3/4 cup superfine sugar
• 1/2 teaspoon vanilla extract
• wax paper

Directions:

1. Brown the peanuts under the broiler. Crush them.
2. Beat the egg white a pinch of salt until very foamy.
3. Add the sugar slowly and beat until stiff peaks form when the beater in lifted from the bowl.
4. Then add the peanuts.
5. 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.