Dessert: Peanut-Chocolate Macaroons

Most French-style macaroons are made with almonds, but these chocolate ganache sandwich cookies shine with peanuts.

This recipe includes superfoods such as:

Nuts

Ingredients

2 1/3 cups powdered sugar
1 1/3 cups unsalted roasted peanuts (about 7 oz.)
1/3 cup granulated sugar
4 large egg whites
Chocolate ganache (recipe follows)

Instructions

In a food processor, whirl powdered sugar and peanuts until nuts are very finely ground.
In a 3- to 4-quart pan over medium heat, bring 2 to 3 inches of water to a boil; adjust heat to maintain a very low simmer. In a large bowl or the bowl of a standing mixer, whisk sugar into egg whites. Set bowl over simmering water in pan (bottom of bowl should not touch water) and stir constantly until sugar is dissolved and mixture feels warm to the touch. Remove bowl from water and, with an electric mixer on high speed (fitted with the whisk attachment if using standing mixer), whip egg white mixture until thick, stiff peaks form. Gently fold in powdered sugar mixture.
Spoon mixture into a pastry bag fitted with a 1/2-inch plain tip and, with the tip almost touching the parchment, pipe into flat 2-inch circles about 1/8 inch thick, 1 inch apart, on two cooking parchment-lined 12- by 15-inch baking sheets (see notes).
Bake cookies in a 300 ° oven until tops are shiny and dry and edges are cracked, about 15 minutes; if baking two pans at one time, switch pan positions halfway through baking. Let cookies cool completely on sheets (about 1 1/4 hours), then remove by gently lifting them up and peeling the parchment away from the bottoms.
Spread the flat side of each of half the cookies with about 1 teaspoon chocolate ganache. Top each with a second cookie, flat side toward filling.
Chocolate ganache. In a heatproof bowl set over a pan of barely simmering water (bottom of bowl should not touch water), occasionally stir 6 ounces chopped bittersweet or semisweet chocolate, 2 tablespoons whipping cream, 1 tablespoon corn syrup, and 1 tablespoon butter until chocolate is melted and mixture is smooth. Remove from heat and let cool until thick but not firm, about 15 minutes. Makes about 1 1/4 cups.
Note: Nutritional analysis is per sandwich cookie.

Share Peanut-Chocolate Macaroons

Related recipes

PCOS Blood Sugar: Dandelion Green and Apple Salad

Hormone Balance: Arugula and Walnut Pesto for PCOS

Blood Sugar Control: Rocket and Pear Salad

Blood Sugar Control: Endive and Feta Salad for PCOS

Metabolic Balance: Kefir and Nuts Parfait

PCOS Insulin Control: Tallow-Roasted Selenium-Rich Brazil Nuts

Blackberry and Spinach Salad with Walnut Dressing for PCOS

PCOS-Friendly Blackberry and Walnut Salad

Strawberry and Walnut Salad with Balsamic Dressing for PCOS

PCOS-Friendly Blueberry and Spinach Wrap

Are Chaotic Mornings Sabotaging Your PCOS Management?

You know the drill: Alarm goes off. You hit snooze. Rush around frantically. Skip breakfast AGAIN because there's no time. By 10am, you're hangry, your blood sugar is all over the place, and your PCOS symptoms are already acting up.

Sound familiar?

Introducing: The 60-Minute PCOS Breakfast Solution

Finally – a meal prep system designed specifically for women with PCOS who refuse to let chaotic mornings derail their health goals.

In just ONE hour on Sunday, you can transform your entire week:

• ✅Prep 5 hormone-supporting breakfasts for the entire week
• ✅Eliminate morning decision fatigue and breakfast stress
• ✅Start every day with blood sugar-stabilizing nutrition
• ✅Never skip breakfast again (even on your busiest days)

"I went from skipping breakfast 4 days a week to having delicious, hormone-supporting meals ready every morning. My energy is more stable and my cravings have disappeared!"

– Sarah M.

Stop letting chaotic mornings control your health.

Get your hormone-happy mornings starting this Sunday.

→ Get Your 60-Minute Solution Now