Cheating Peanut Butter Vanilla Macaroons
I was craving some crunchy, creamy sweet treats, had the filling mixed, but was out of some of the other ingredients for the cookies, so grabbed a box of vanilla wafers in substitute, which is why I call these cheating.
So far I've shared it with a few friends and have gotten great feedback.
At the end of the recipe are the ingredients and directions for the chocolate cookies to have them the "right" way.
- 1 box
- vanilla wafer cookies
- 1/2 c
- light sour cream
- 3/4 c
- peanut butter
- 2 to 3 tsp
- granulated sugar
- 1 tsp
1/2 cup whole blanched almonds
1 3/4 cup confectioners' sugar
3 Tbsp unsweet cocoa powder
3 egg whites
2 tsp granulated white sugar
tiny pinch salt
Pulse 1/2 the almonds with 1/2 the confectioners sugar in a food processor until very finely ground. Add the remaining almonds, cocoa powder and confectioners sugar and pulse again until finely ground and well blended.
In a large mixing bowl with an electric mixer beat the egg whites until white SOFT peaks form. Add the granulated sugar and beat until STIFF peaks form.
With a spatula, very gently fold in the almond & sugar mixture.
Pour batter into a pastry bag with a plain tip. Pipe out approx 1-inch mounds at least 2 inches apart on baking sheets lined with parchment paper.
Bake for 6-9 minutes until the tops look dry but are just barely soft to the touch.
Transfer cookies while still on parchment paper to rest 5 minutes before carefully peeling the paper off and transferring to wire racks to cool.
I was given a tip to help get the parchment paper off easily, lightly dampen a kitchen towel, like a few light mists from a spray bottle, and transfer the cookies to it while they initially cool.
Allow cookies to cool completely before assembling with filling.