Nutty Chocolate-Dipped Macaroons
Preheat oven to 300 degrees F. Lightly grease a cookie sheet or line with parchment paper.Advertisement
In a stainless steel or glass bowl, beat egg whites and cream of tartar with a mixer on high until soft peaks form (tips curl). Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form (tips stand straight). In another bowl, gently fold together about one-fourth of the beaten egg whites and the peanut butter. Fold the peanut butter mixture into the remaining egg whites. Fold in peanuts. Drop mixture by teaspoons 2 inches apart onto the prepared cookie sheets.
Bake 10 minutes. Turn oven off and let cookies dry in oven with door closed 15 minutes. Remove; cool on wire racks.
Heat and stir chocolate and shortening in a small saucepan over medium-low heat until melted and smooth. Remove from heat. Dip the bottom of each macaroon in the melted chocolate, covering 1/8 to 1/4 inch of the bottom. Place macaroons on waxed paper; let stand until chocolate is set.
Tip: We do not recommend using a sugar substitute for this recipe.
1 fat, 1/2 other carbohydrate, 1/2 starch