Prepare to embark on a mouthwatering journey that blends the delicate French macaron technique with the rich, nutty flavors of Sudanese cuisine! These extraordinary peanut macarons are not just a dessert - they're a sensational culinary experience that will transport your taste buds to a world of delicate crunch, smooth texture, and irresistible peanut goodness. Whether you're a seasoned baker or a curious food adventurer, this recipe promises to elevate your dessert game and impress even the most discerning palates!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Sudanese
Serves: 10 servings
Ingredients
- 150g ground peanuts
- 120g powdered sugar
- 3 egg whites
- 1/2 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Prepare your mise en place by gathering all ingredients and equipment. Ensure all ingredients are at room temperature for optimal mixing.
- Sift the powdered sugar and ground peanuts together in a medium bowl to remove any lumps and create a fine, uniform mixture.
- In a clean, dry mixing bowl, begin whipping the egg whites on medium speed. Once they become foamy, gradually add a pinch of salt to help stabilize the meringue.
- Continue whipping the egg whites until soft peaks form. Slowly add the vanilla extract and continue whipping until stiff, glossy peaks develop.
- Gently fold the sifted peanut and powdered sugar mixture into the meringue using a spatula. Use a careful folding technique to maintain the egg white's volume while incorporating the dry ingredients.
- Transfer the macaron batter to a piping bag fitted with a round tip. Pipe uniform circular shells onto a parchment-lined baking sheet, leaving space between each macaron.
- Allow the piped macarons to rest at room temperature for 30-45 minutes to develop a slight skin, which helps create the characteristic macaron "feet" during baking.
- Preheat the oven to 150°C (300°F). Bake the macarons for 15-18 minutes, rotating the tray halfway through to ensure even cooking.
- Remove from the oven and let the macarons cool completely on the baking sheet before attempting to remove them.
- Optional: Create a peanut buttercream filling by mixing softened butter, powdered sugar, and ground peanuts to sandwich between the macaron shells.
- Store the finished macarons in an airtight container in the refrigerator, allowing them to mature for 24 hours for optimal flavor and texture.
Tips
- • Temperature is crucial! Ensure all ingredients are at room temperature for the best meringue formation. • Sifting is your secret weapon - take time to create a fine, lump-free mixture of ground peanuts and powdered sugar. • Be gentle when folding the dry ingredients into the meringue to maintain the delicate air bubbles. • Allow the piped macarons to rest and form a skin before baking - this creates the signature macaron "feet". • Use a kitchen scale for precise measurements to guarantee consistent results. • Rotate the baking tray midway through cooking to ensure even browning. • Let the macarons mature in the refrigerator for 24 hours for enhanced flavor and texture. • If the first batch isn't perfect, don't get discouraged - macaron-making is an art that takes practice!
Nutrition Facts
Calories: 130kcal
Carbohydrates: 6g
Protein: 5g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
