Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Peanut | 1 oz (28g) | 161 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- The whites of 3 eggs
- 1 teaspoonful of flour
- ¼ teaspoonful of cream of tartar
- 1 pint of peanuts (chopped to a powder)
- 1 cup of granulated sugar
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Directions
To prepare this Peanut Macaroons Recipe 1, first beat the whites of the eggs until foamy; add the cream of tartar and beat until dry, then gradually beat in half of the sugar and continue bearing until the whole is very light; then cut and fold in the other half of the sugar, the flour and the crushed nuts. Drop by teaspoonfuls onto a tin, lined with a buttered paper, making smooth rounds. Sift granulated sugar on the top of each and bake on the floor of a quick oven from five to seven minutes. Meats from English walnuts or other nuts may take the plaze of the peanuts. A cherry or bit of firm fruit jelly pressed into the center of the top of each round is an improvement.