Peanut Macaroons

For the peanut macaroons, first preheat the oven to 150 °C. Cover two baking sheets with baking paper. Grind the peanuts in a lightning chopper until not too fine.

Beat the egg whites with the beaters of a hand mixer until foamy, adding the sugar and vanilla sugar. Continue beating for about 5 minutes until the beaten egg whites are very creamy.

Add the ground peanuts and flour and fold in with a pastry spatula until a thick batter is formed. Gradually remove small portions of dough with two teaspoons and place in mounds, slightly spaced apart, on the baking sheets. Place 1 peanut on each mound of dough.

Bake the peanut macaroons in the oven (center) for 20-25 minutes per tray. Remove and let cool completely on the baking sheet.

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