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A new twist on an old favorite will have your kids begging you to make them again! Peanut butter and chopped peanuts yields a double-the-pleasure taste treat. And the addition of rice cereal adds just the right crunch. Low in fat and calories and high in pleasure make them a winner!
Ingredients
- 2 egg whites
- 1/8 teaspoon cream of tartar
- Dash salt
- 1/2 cup sugar
- 1/2 cup creamy peanut butter
- 2 cups chocolate-flavored crisp rice cereal
- 1/3 cup chopped honey-roasted peanuts
Directions
- 1Preheat oven to 300 degree F. Lightly grease 2 cookie sheets or line with parchment paper; set aside.
- 2In a medium mixing bowl beat egg whites, cream of tartar, and salt with an electric mixer on high speed until soft peaks form (tips curl). Gradually add sugar, about 1 tablespoon at a time, beating until stiff peaks form (tips stand straight). Gently fold in peanut butter. Fold in cereal. Drop mixture by rounded teaspoons 2 inches apart onto the prepared cookie sheets. Sprinkle with chopped peanuts.
- 3Bake 10 minutes. Turn oven off and let cookies dry in oven with door closed for 15 minutes. Remove macaroons from cookie sheets to a wire rack to cool completely. Makes about 30 macaroons.
Recipe Source
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- Main Ingredient: other
- Specialty Collections: 8 or fewer ingredients, prize tested recipe
- Cuisine: american
- Source: Better Homes and Gardens
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